Italian Stuffed Meatloaf

An over the top shot of a sliced meatloaf on a platter.

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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.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Main Course

Cuisine: American, Italian

Servings:

Calories: 537kcal

Author: Valerie Brunmeier

Ingredients

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

Instructions

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