Italian Stuffed Meatloaf

This Italian Stuffed Meatloaf is made with Italian sausage and ground beef and stuffed with a layer of spinach and provolone cheese. Corn and red bell pepper add color, texture and flavor to this unique meatloaf.

From outside appearances, this meatloaf may seem like many others you’ve tried. But, cut into it and you’ll quickly find out what sets it apart. It’s stuffed with a layer of gooey, melted provolone cheese and spinach. And, it doesn’t end there. The meatloaf mixture that surrounds the filling is made with a flavorful Italian sausage and ground beef mixture that’s dotted with yellow corn and red bell pepper.

This Italian Stuffed Meatloaf is deliciously different from your average, run of the mill meatloaf.

The color from the corn and red bell pepper and that cheese oozing out from the center makes this Italian Stuffed Meatloaf pretty darned irresistible. Add some mashed potatoes for a new twist on a purely old fashioned, comforting family meal.

Ingredient Notes

• Sausage – You can use either uncooked mild Italian link sausage or ground Italian sausage.
• Ground beef – For a slightly different flavor profile, try ground turkey.
• Chili sauce – This flavorful condiment is in the meatloaf mixture and also works as a glaze. Chili sauce is similar to ketchup but a little more robust and a bit spicy. You can substitute either pizza sauce or marinara sauce for a slightly different but delicious flavor.
• Water
• Old fashioned oats – Also known as rolled oats. You don’t want instant or quick cooking oats for this recipe.
• Egg
• Chili powder
• Worcestershire sauce
• Red bell pepper
• Yellow onion
• Frozen corn – Thawed and drained.
• Fresh baby spinach
• Sliced provolone cheese

How to Make Italian Stuffed Meatloaf

1. Combine ½ cup of the chili sauce with the water. Add the oats, egg, chili powder, Worcestershire, and mix well.
2. Remove the Italian sausage from the casings and add it to the bowl along with the ground beef or turkey.
3. Add the bell pepper, onion and corn.
4. Mix until the veggies are well incorporated.

Assemble and Bake the Stuffed Meatloaf

1. Coat a 9- x 5-inch loaf pan with nonstick cooking spray and press half of the meat mixture into the bottom. Create a shallow indent in the meat allowing the edges to rise along the edge of the pan.
2. Layer half of the provolone in the center of the meatloaf, staying about ½-inch inch away from the edges.
3. Add the spinach leaves and top them with the remaining provolone cheese.
4. Cover the filling completely with the remaining half of the meat mixture forming a domed top and sealing the edges.

Bake and Glaze the Stuffed Meatloaf

1. Bake uncovered for 50 minutes. Remove the pan from the oven and carefully drain off as much grease as possible. Spread the remaining ¼ cup chili sauce over the top of the loaf and bake for an additional 10 to 15 minutes or until a meat thermometer inserted in the center of the loaf registers 165 degrees F.
2. Allow the meatloaf to rest for about 10 minutes before slicing.

Storage Tips

• Refrigerating Leftover Meatloaf – Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days.
• Freezing Leftover Meatloaf – Wrap the completely cooled meatloaf with a layer of plastic wrap to help prevent freezer burn and then place it in a freezer-safe plastic storage bag. Freeze for up to 3 to 4 months.

Serving Suggestions

• Buttermilk Mashed Potatoes
• Simple Italian Salad
• Twice Baked Potatoes
• Stovetop Macaroni and Cheese
• Pesto Green Beans

More Meatloaf Recipes You’ll Love

For another cheese in the middle meatloaf, check out my Tex-Mex Cheese Stuffed Meatloaf. For a lighter but seriously delicious meatloaf, try my Turkey Meatloaf with BBQ Glaze from my second website, Wholesome Made Easy. It’s a regular on our menu here. Or, for a fun twist, give Mini BBQ Meatloaves a try.

Adapted from Johnsonville