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.
- 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.
- Old fashioned oats – Also known as rolled oats. You don’t want instant or quick cooking oats for this recipe.
- 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
- Combine ½ cup of the chili sauce with the water. Add the oats, egg, chili powder, Worcestershire, and mix well.
- Remove the Italian sausage from the casings and add it to the bowl along with the ground beef or turkey.
- Add the bell pepper, onion and corn.
- Mix until the veggies are well incorporated.
Assemble and Bake the Stuffed Meatloaf
- 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.
- Layer half of the provolone in the center of the meatloaf, staying about ½-inch inch away from the edges.
- Add the spinach leaves and top them with the remaining provolone cheese.
- 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
- 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.
- Allow the meatloaf to rest for about 10 minutes before slicing.
- 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.
How to Use Leftover Meatloaf
There’s something about meatloaf that makes it taste even better after refrigerating it overnight. After chilling, it sets up even more and will slice nicely for sandwiches.
- Try reheating sliced meatloaf in a skillet coated with nonstick cooking spray and add to sandwiches or just to eat on its own.
- This Italian Stuffed Meatloaf is delicious broken into pieces and served over rice for an easy second meal.
- 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.
Italian Stuffed Meatloaf
- 19 ounces uncooked mild Italian link sausage, casings removed (or 16 ounces ground Italian sausage)
- 1 pound ground beef or turkey
- ¾ cup chili sauce, pizza sauce or marinara, divided
- ¼ cup water
- ¾ cup old fashioned oats
- 1 egg, lightly beaten
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 cup diced red bell pepper
- 1 cup diced yellow onion
- 1 cup frozen corn
- 1 cup fresh baby spinach leaves
- 3 slices Provolone cheese
- Preheat the oven to 350 degrees F. Lightly grease a 9-x 5-inch loaf pan with nonstick cooking spray.
- In a large bowl, combine ½ cup of the chili sauce with the water. Add the oats, egg, chili powder, Worcestershire, and mix well. Remove the sausage from the casings, if needed and add it to the bowl along with the ground beef or turkey. Add the bell pepper, onion and corn and mix well. Divide the meat mixture in half. Press half of the meat mixture into the prepared loaf pan.
- Create a shallow indent in the meat allowing the edges to rise along the edge of the pan. Layer half the provolone on top of the meat along the center, staying about ½-inch inch away from the edges. Add the spinach leaves and remaining provolone. Cover completely with the 2nd half of the meat mixture forming a domed top and sealing the edges.
- 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. Allow the loaf to rest for 5 to 10 minutes before slicing.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Adapted from Johnsonville