Stuffed Meatloaf – Fantastic multi-flavored meat-lover indulgence with ham, cheese, and veggies stuffing your favorite meatloaf. This party roll boasts deliciously intense flavors (sweet, savory, spicy, smoky, and tangy, all in the same package). Yep, it’s the ultimate all-around comfort food!
My son loves rock and roll weekends, and I love making them memorable with homemade meatloaf (cheap food for the win😉). So I wondered if I could ramp up our quality time with this phenomenal party meatloaf. And it sure rocked our world with its mindblowing deliciousness.
Even better, it’s easier than it sounds. It’s kinda like an inside-out pizza with meatloaf as the crust, then stuffed with ham, cheese, spinach, and roasted bell peppers (gotta sneak in some veggies). Then you’re ready to jam with a meat-lovers delight.
What Is Stuffed Meatloaf?
Take your favorite meatloaf recipe, spread it out on parchment paper, stuff it, then roll it up and bake it. It’s highly customizable because you can add whatever stuffing you like. Let your imagination run wild or follow a theme!
I stuffed mine with ham, cheese, and veggies. The roasted bell peppers add an exciting smoky flavor. You can also add fresh basil for herby notes. Yum!
Recipe Ingredients
Meatloaf
- Ground Beef – Beef is the traditional choice for meatloaf because it’s tasty and cheap (relatively🙄). Lean ground beef can be a little dry and fall apart, so 15-30% fat content holds its shape better and is juicier. Of course, you can use ground turkey, lamb, or venison for a flavor swap.
- Breadcrumb Filler – Breadcrumbs, eggs, and milk bind the mixture together and retain moisture. Milk is also a great tenderizer.
- Seasonings – You can’t go wrong with onion, garlic, Italian seasoning, salt, black pepper, Worcestershire sauce, and parsley. Thanks to their flavor, you’ll have a masterpiece.
Stuffing
- Ham – A meat stuffed with another meat? Yes, please! Double the meaty goodness or replace it with bacon for more savory, smoky flavors.
- Cheese – Of course, everything is better with cheese. The recipe calls for fresh mozzarella or provolone cheese, but cheddar, jack, and any good melting cheese works great.
- Veggies – Roasted bell pepper and spinach add taste, color, and nutrition. Win-win!
Glaze
- Ketchup – Sweet and sour deliciousness of this classic also gives it its mouthwatering look.
- Sugar – A touch of brown sugar is a great flavor enhancer, but you can leave it out.
- Mustard – Spice your glaze with a pungent Dijon mustard to create an ideal balance between sweet, sour, and spicy.
How to Make Stuffed Meatloaf
- Make the Meatloaf – Add ground beef, breadcrumbs, onion, egg, garlic, milk, Italian seasoning, salt, pepper, Worcestershire, and parsley in a large mixing bowl. Mix using a wooden spoon or clean hands till thoroughly combined. (Photo 1-2)
- Assemble – Place the meat mixture on a transparent plastic wrap and shape it into an 8×10-inch rectangle. Then top the meat mixture with the cheese slices in a single layer, then top the cheese with ham slices, roasted bell peppers, and spinach. (Photos 3-7)
- Roll – Starting with the 10-inch side, roll up the meatloaf and fold the ingredients on the inside. Seal the edges and end of the meat log by pinching the meat together. Place the meatloaf seam-side down on the prepared baking sheet. Set aside. (Photos 8-9)
- Glaze – Make meatloaf glaze by mixing ketchup, brown sugar, and mustard in a small bowl until thoroughly combined. Glaze the top and sides of the stuffed meatloaf with the ketchup mixture and place in the preheated oven. (Photos 10-12)
- Bake it for a total of 50-60 minutes. However, after about 45 minutes, remove it from the oven and glaze the top again with the ketchup mixture. Put the meatloaf back in the oven and bake for the remaining 5-15 minutes or until an instant-read thermometer inserted into the center reaches 165°F/74℃. (Photos 13-14)
- Serve – When ready, remove the meatloaf from the oven, allow it to rest for 5-10 minutes, then slice and serve.
Recipe Variations
- Meat Swaps – Combine ground beef with ground pork, chicken, turkey, etc., to mellow the beefy flavor. Taste, texture, and fat content may vary, but they’re all recipe-friendly!
- Stuffing Substitutes – You can experiment with different stuffings, such as sausage, bacon, pineapple, asparagus, or anything you like.
- Glaze Swaps – If you’re not a fan of ketchup, try glazing the meatloaf with BBQ sauce or cranberry sauce, or ditch the glaze altogether.
Tips and Tricks
- Packing on the stuffing ingredients is tempting, but an overstuffed meatloaf will fall apart. So take it easy on the stuffing.
- There’s a thin line between juicy and greasy, so stick to ground meat with less than 30% fat content for the best results.
- Refrain from overmixing and overbaking to avoid dry meatloaf.
- Patience is the key! Baking it slower will give you a tender, juicy stuffed meatloaf.
Make-Ahead Instructions
You can make this super easy recipe up to the point you put it in the oven. Then refrigerate your meatloaf for up to two days or freeze it for three months. In fact, the flavor improves if you bake it the next day. If you freeze it, thaw it overnight in the fridge and bake it.
Serving and Storage Instructions
Store the stuffed meatloaf leftovers in a freezer bag or airtight container in the fridge for up to three days or three months in the freezer.
Reheat it in a preheated 225-250℉/107℃ oven for 20-25 minutes or in an air fryer at 350ºF/177℃ for 4-5 minutes.
FAQs
The secret to a moist meatloaf comes from the proper ratio of fat, which is between 15-30%. Eggs, milk, and other wet seasonings also help keep it moist.
Breadcrumbs soaked in milk and eggs are my go-to fillers. However, oatmeal, crushed tortilla chips, dried vegetables, and pork rinds give you some gluten-free options.
Soaking your breadcrumbs in milk accomplishes two essential jobs. First, it creates a deliciously moist meatloaf. Second, milk is a good meat tenderizer. Moist and tender are good things.😋
What to Serve With Stuffed Meatloaf
To make your dining experience more spectacular, roast garlic mashed potatoes, parmesan-crusted asparagus, and homemade 3-ingredient biscuits complete the show. Oh, yeah!
More Budget-Friendly Beef Recipes to Try
Conclusion
Economical ground beef ramped up with flavor, delectable stuffing, and incredible glaze. What are your favorite stuffing ingredients? Let me know in the comments! 😍
Watch How to Make It
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Stuffed Meatloaf
Ingredients
Meatloaf
- 2 pounds (900g) lean ground beef
- 1 tablespoon (15g) Dijon mustard
- 1 cup (119g) breadcrumbs
- 1 medium onion, finely chopped
- 1 large egg
- 3-4 cloves garlic, minced
- ¼ cup milk
- 1 tablespoon (5.5g) Italian seasoning
- 1 teaspoon (6g) salt
- ½ teaspoon (2g) black pepper
- 2 teaspoons (10ml) Worcestershire sauce
- 1 tablespoon (4g) fresh parsley (for garnish)
Stuffing
- 4-6 slices ham
- 8 ounces (227g) fresh mozzarella sliced (or Provolone)
- 1 large red bell pepper, roasted (or a jar of roasted red peppers)
- 1 cup (30g) fresh baby spinach
Glaze
- ½ cup (120ml) ketchup
- 2 tablespoons (25g) brown sugar
- 1 tablespoon (15g) Dijon mustard
Instructions
- Preheat oven to 350°F/177℃. Lightly spray a 9×12-inch baking pan with cooking spray. Set aside.
- In a large mixing bowl, mix the ground beef, breadcrumbs, onion, egg, garlic, milk, Italian seasoning, salt, pepper, Worcestershire, and parsley with a wooden spoon or your hands until fully combined.
- Place the meat mixture on a transparent plastic wrap and shape it into an 8×10-inch rectangle. Then top the meat mixture with the cheese slices in a single layer, then top the cheese with ham slices, roasted bell peppers, and spinach.
- Starting with the 10-inch side, roll up the meatloaf, folding up the ingredients on the inside. Seal the edges and ends of the meatloaf by pinching the meat together. Place the meatloaf seam-side down on the prepared baking sheet. Set aside.
- Make meatloaf glaze by mixing ketchup, brown sugar, and mustard in a small mixing bowl until thoroughly combined. Glaze the top and sides of the stuffed meatloaf with the ketchup mixture and place it in the preheated oven.
- Bake it for a total of 50-60 minutes. However, after about 45 minutes, remove it from the oven and glaze the top again with the ketchup mixture.
- Put the meatloaf back in the oven and bake for the remaining 5-15 minutes or until your instant-read thermometer inserted into the center reaches 165°F/74℃.
- When ready, remove the meatloaf from the oven, allow it to rest for 5-10 minutes, then slice and serve.
Tips & Notes:
- Packing on the stuffing ingredients is tempting, but an overstuffed meatloaf will fall apart. So take it easy on the stuffing.
- There’s a thin line between juicy and greasy, so stick to ground meat with less than 30% fat content for the best results.
- Refrain from overmixing and overbaking to avoid dry meatloaf.
- Patience is the key! Baking it slower will give you a tender, juicy stuffed meatloaf.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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