Best Mozzarella Stuffed Italian Meatloaves Recipes

MOZZARELLA-STUFFED MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray.
• In a large bowl, combine egg, milk, oats, Italian seasoning, salt and pepper; stir until well combined. Let sit for 5 minutes to allow oats to absorb liquid. Add onion and ground beef, mixing well. Grabbing baseball-sized portions, form mixture into six small meatloaves (the loaves will shrink slightly as they bake). Stuff each portion with a string cheese half, forming meat mixture around cheese. Place onto prepared baking sheet.
• In a separate small bowl, stir together ketchup, brown sugar and mustard. Spoon evenly over each loaf.
• Bake uncovered for 45 minutes.
• Enjoy!

AIR FRYER CHEESE-STUFFED MINI ITALIAN MEATLOAVES

Steps:

• Combine milk, pesto, egg, garlic, and pepper in a medium bowl. Add ground beef and bread crumbs and combine, being careful not to overmix.
• Divide meat mixture into 4 portions. Press a well into each portion, leaving a 1/2-inch border around the edge. Place 2 slices pepperoni into each well, overlapping to cover the length of the well. Top each with 1/4 of the mozzarella balls. Press meat mixture around the filling to enclose; form each portion into an oblong loaf shape. Place loaves into the air fryer basket, in batches.
• Cook in the air fryer at 370 degrees F (190 degrees C) until an instant-read thermometer inserted into the thickest portion of the meat reads 165 degrees F (75 degrees C), about 15 minutes. Serve meatloaves topped with warm marinara sauce and fresh basil.

LITTLE MOZZARELLA-STUFFED MEATLOAVES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
• Break the meatloaf mixture into a large bowl and use your hands to lightly work in the onion, bread crumbs, egg, parsley, Worcestershire sauce, mustard, salt, Italian seasoning, garlic powder, and pepper until evenly mixed. Take care not to overwork the mixture.
• Space the pancetta slices, if using, a few inches apart on the prepared pan and put the cutter on top of 1 piece. Divide the meatloaf mixture into 4 equal portions. Press a piece of cheese into the center and then press the meat around it to enclose it completely. Put a portion in the cutter and press gently so that it covers the pancetta evenly, and makes a neat, flat disk. Repeat with the remaining meatloaf mix to make 4 little loaves. Remove the cutter.
• Whisk the glaze ingredients in a small bowl, and then spread about 1 tablespoon of the mixture over the top and sides of each meatloaf. Bake for 10 minutes, then reduce the heat to 325 degrees F. and bake until cooked through, about 15 minutes more. To serve, ladle some hot marinara sauce into the centers of 4 plates, and set the meatloaves on top.

ITALIAN MOZZARELLA-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix beef, onion, 1/2 of the tomato sauce, bread crumbs, egg, garlic, 1/2 teaspoon oregano, salt, and pepper in a large bowl. Pat into a 1/2-inch-thick rectangle on a sheet of waxed paper. Sprinkle mozzarella cheese on top.
• Lift up the short side of the waxed paper to start rolling up the meatloaf. Roll tightly, peeling back paper as you go. Seal edges in place. Transfer meatloaf to a loaf pan.
• Bake in the preheated oven for 1 hour. Combine remaining tomato sauce and 1/2 teaspoon oregano; pour over meatloaf and sprinkle with Parmesan cheese. Bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes before serving.

MOZZARELLA STUFFED ITALIAN MEATLOAVES

Steps:

• Heat oven to 350.
• Combine beef, sausage, bread crumbs, sauce, pepper, and egg in medium bowl.
• Cut cheese into either 6 large cubes or 18 small cubes.
• Form meat mixture into 6 seperate loaves.
• Insert either 1 large cube or 3 small cubes into each loaf.
• You may have to reshape loaf around cheese.
• Put loaves onto ungreased baking sheet.
• Bake at 350 for 30-45 minutes (depending on thickness) or until loaves are no longer pink in the middle.
• Don't worry if some of the cheese comes out during the baking-it happens.
• Serve with extra suace if you want.

MOZZARELLA-STUFFED ITALIAN MEATBALLS

Steps:

• In a large bowl, combine eggs and Worcestershire sauce. Add the onions, bread crumbs, Parmesan cheese, parsley, basil, oregano, garlic, salt, pepper and red pepper flakes. Crumble the beef, pork and veal over mixture; mix well. , Divide into 16 portions. Shape each portion around a mozzarella ball., Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 25-30 minutes or until a thermometer reads 160°. Drain on paper towels. , Serve with spaghetti or marinara sauce.