Italian Stuffed Gourmet Meatloaf is a delicious recipe that is elegant enough to serve at a dinner party. Also, to feed to a crowd for any fun gathering! I stuff the meatloaf with spinach, sun-dried tomatoes, kalamata, black olives, and freshly shredded mozzarella.
I developed this recipe many years ago when I was still running Cafe Laurie. It was on a regular rotation of the Gourmet-to-go Dinners. Our customer loved the Italian Stuffed Gourmet Meatloaf.
I like to serve them Stuffed with Red Potatoes and Basil Pesto. Also, the Balsamic Marinated Grilled Asparagus – recipe is coming soon!
I have made the meatloaf. many times over the years! I have served at a dinner party, a gathering of a celebration of life dinner, and for my family. It will become your go-to recipe when you realize how easy it is to make.
Let me explain how easy it is to make this Meatloaf!
In a large mixing bowl, gently mix together the beef, pork, onion, garlic, bread crumbs, Italian parsley, eggs, salt, and pepper; do not over-mix. With your hands, gently mix all the ingredients together. Again, do not over mix, as it will cause the meatloaf to dry out.
It’s time to assemble the meatloaf.
On a large working space, place a large piece of waxed paper. Spread the meat mixture over the waxed paper to form a 12×15-inch rectangular with the meat. Then, place the chopped spinach over the meat mixture, leaving the edge free.
Next, top with the chopped tomatoes and olives, and layer with 3/4 of the cheese.
Finally, start rolling the entire mixture slowly, enclosing the mixture as you roll. Once it is all rolled, gently remove the waxed paper. Press the edge to seal the seam. Also, make sure the roll is even throughout.
It’s time to bake!
Line a baking sheet with foil. Put the meatloaf seam side down in a foil-lined baking pan. Place the meatloaf in the oven for one hour or until cooked through. Place the remaining cheese on the top at the end of the baking time. Bake until the cheese is melted.
It’s time to serve your delicious Italian Stuffed Gourmet Meatloaf! Bon Appetit ~ Laurie
Italian Stuffed Gourmet Meatloaf
Ingredients
- 1 lb. Hot Italian Sausage – not in casings
- 1 lb. Ground Chuck
- 1 Medium Onion – finely chopped
- 3 Cloves Garlic – finely minced
- 1 ¼ C. Dry Bread Crumbs*
- 1 C. Italian Parsley – chopped
- 2 Large Eggs – beaten
- ½ C. Tomato Sauce
- ½ C. Dry Red Wine
- 1 tsp. Oregano – dried
- 1 tsp. Kosher Salt
- 1 tsp. Freshly Ground Black Pepper
- 2 C. Fresh Spinach – roughly chopped
- 4 Oz. Sun-Dried Tomatoes – packed in oil and cut into small silvers
- ½ C. Kalamata olives – chopped
- 1 Lb. Mozzarella Cheese – shredded
Instructions
- In a large bowl, combine the sausage, ground chuck, onion, garlic, bread crumbs, parsley, eggs, tomato sauce, wine, oregano, salt, and pepper. With your hands, combine the mixture until blended. Do not over-mix because this can cause the meatloaf to dry out.
- Spread the meat mixture onto a 12×15-inch rectangle on a large sheet of waxed paper. Spread the spinach on the rectangle, leaving the edges uncovered—top with the tomatoes and olives: layer ¾ of the cheese over the filling.
- Roll the meatloaf to enclose the filling, using the waxed paper to begin the roll. Remove the waxed paper and press the edges to seal. Place seam side down in a foil-lined baking pan.
- Bake at 350 degrees for 1 hour or until cooked through. Top with the remaining cheese. Bake just until the cheese melts. Serve hot or cold.
- Serves 8
Notes
* I prefer Panko-style breadcrumbs because of their course yet light texture.
* Smoked Sun-Dried Tomatoes can be found in the tomato section or sometimes in the produce section. This dish pairs wonderfully with Stuffed Red Potatoes with Basil Pesto and Balsamic Grilled Asparagus with Goat Cheese. Both recipes can be found in Laurie Bakke’s Cookbook, which is for sale on her website www.lauriebakkeskitchen.com . Check it out!