Best 10 Mozzarella Meatloaf Recipes

ITALIAN MOZZARELLA-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix beef, onion, 1/2 of the tomato sauce, bread crumbs, egg, garlic, 1/2 teaspoon oregano, salt, and pepper in a large bowl. Pat into a 1/2-inch-thick rectangle on a sheet of waxed paper. Sprinkle mozzarella cheese on top.
• Lift up the short side of the waxed paper to start rolling up the meatloaf. Roll tightly, peeling back paper as you go. Seal edges in place. Transfer meatloaf to a loaf pan.
• Bake in the preheated oven for 1 hour. Combine remaining tomato sauce and 1/2 teaspoon oregano; pour over meatloaf and sprinkle with Parmesan cheese. Bake until cheese is melted, about 15 minutes more. Let stand for 5 minutes before serving.

MOZZARELLA-STUFFED TURKEY MEATLOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Make the sauce: In a medium bowl, stir together the tomato sauce, apple cider vinegar, and honey. Set aside.
• Make the meatloaf: In a large bowl, combine the ground turkey, zucchini, onion, garlic, egg, Dijon mustard, honey, 2 tablespoons of the tomato sauce, bread crumbs, salt, pepper, oregano, basil, and parsley. Mix well.
• Add half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer.
• Layer the cheese over the meatloaf layer. Top with the rest of the meatloaf and smooth the top.
• Top the meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to spread evenly. Reserve the rest of the tomato sauce.
• Bake the meatloaf for 1 hour, or until the internal temperature reads 160˚F (70˚C) when tested with a meat thermometer.
• When the meatloaf is cooked through, warm the reserved tomato sauce in the microwave or a skillet, then drizzle on top of the meatloaf.
• Garnish with fresh parsley and serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
• Enjoy!

SPINACH MOZZARELLA MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a bowl, mix the beef, spinach, bread crumbs, 1 1/2 cups cheese, and eggs. Transfer to the prepared loaf pan.
• Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees C). Top with remaining cheese to serve.

SUN-DRIED TOMATO MEATLOAF WITH MOZZARELLA

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, breadcrumbs, carrots, mozzarella, sun-dried tomatoes, parsley, oregano, eggs, garlic, onion, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
• Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
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MOZZARELLA-STUFFED CHICKEN PARMESAN MEATLOAF

Steps:

• Heat oven to 400°F. Spray 9x5-inch loaf pan with cooking spray.
• In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook onions, 3 cloves garlic and a dash of salt in oil about 5 minutes or until onions are soft and translucent. Set aside to cool.
• In large bowl, mix remaining tablespoon olive oil, the ground chicken, 1 cup bread crumbs, the milk, egg, 2 tablespoons Parmesan cheese, 2 tablespoons parsley, the salt, pepper and pepper flakes. Add onion and garlic mixture; mix well.
• Pat half of meatloaf mixture in pan. Arrange cheese planks down center of meatloaf, leaving 1/2 to 1 inch of cheese-free space around all edges. Cut cheese in half as needed to fit. Cover cheese with remaining meatloaf mixture; press around edges to seal in cheese. Spread half of the marinara sauce over top of meatloaf.
• Bake about 1 hour or until meat thermometer inserted in center of loaf reads 165°F. Cool 10 to 15 minutes. Meanwhile in 6-inch skillet, toast 1/2 cup bread crumbs, 1 clove garlic and the butter until golden. Scrape into small dish to cool slightly. Stir in 3 tablespoons Parmesan and 2 tablespoons parsley. Top meatloaf with mixture.
• Serve with remaining marinara sauce.

FRESH BASIL AND MOZZARELLA-STUFFED MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine beef, pork, onion, mushrooms, and garlic in a large bowl. Sprinkle parsley, oregano, salt, and pepper over the mixture; mix well. Pour in eggs and add tomatoes and bread; gently combine to evenly distribute all ingredients.
• Lay a sheet of parchment paper on the counter. Gently press meat mixture into a 14x16-inch rectangle about 1-inch thick. Place mozzarella slices and basil leaves on top in 2 rows. Leave a 3-inch border along 1 horizontal side.
• Roll meat mixture into a loaf by lifting one side of the parchment and gently folding it over itself. Press ends and seam to seal.
• Bake in the preheated oven until meatloaf is no longer pink in the center, about 1 hour. Remove from oven, cover with aluminum foil, and allow to rest for 15 minutes before slicing.

LOW CARB MARINARA + MOZZARELLA MEATLOAF RECIPE - (4.2/5)

Steps:

• 1. Preheat oven to 350 degrees and ready a nonstick 9x5 loaf pan for baking. (Or spray a regular loaf pan with nonstick cooking spray.) 2. In a large bowl, mix the ground beef, 1 cup of the marinara sauce, diced red onion, eggs, Parmesan cheese, Italian seasoning, and salt and pepper. (This is easiest done with your hands.) 3. Evenly fill loaf pan with the meatloaf mixture, patting with your hands to form an even top. Bake uncovered for 45 minutes. 4. Remove loaf from oven; drain any excess fat or liquid, and then top with the remaining 1⁄2 cup of marinara sauce, and all of the mozzarella cheese. Return to oven and bake an additional 30 minutes, or until a meat thermometer registers 165 degrees. Drain fat from pan once more and let rest 10 minutes before cutting into 8 equal slices. George's Tips | When buying marinara sauce, it is very important to read the labels! Look for the sauce that is the lowest in sugar. While tomatoes contain some natural sugars, check the ingredients list for any sugar or corn syrup that may have been added. With so many jars to choose from, there's no need to buy the one with added corn syrup! Variation | If you do not have a loaf pan, simply form a rounded loaf by hand in a large baking dish. Also, you can make an Italian Vegetable Stuffed Meatloaf by adding 1⁄4 cup of diced roasted red peppers and 1⁄2 cup of diced fresh zucchini. calories:425|fat: 28g|protein: 29g |fiber: 1g|net carbs:6.5g See More of my Recipes on Pinterest---> http://www.pinterest.com/thegeorgestella/low-carb/

MOZZARELLA MEATLOAF

Steps:

• You can use a combination of ground meats.
• I like a combination of beef, pork and veal.
• Combine ground meats, bread crumbs, egg, onions, salt and oregano with 1/2 cup ketchup in a bowl.
• Mixing well.
• Pat meat mixture flat onto a 9" X 13" piece of waxed paper.
• Sprinkle the meat with cheese, mushrooms, bacon, and parsley.
• Roll, as for a jelly roll, using the waxed paper to help you start to roll.
• Sealing edge and ends.
• Rolling the meat is a little tricky, but if there is a break in the meat just smooth over with your fingers.
• it will still taste great.
• With a little practice you will be a pro.
• Use the waxed paper to transfer the meat loaf to a 9" X 13" pan.
• Place seam side down.
• Bake at 375 degrees for 30 minutes.
• Pour off drippings.
• Spoon remaining ketchup over loaf.
• At this time I like to garnish the meat loaf with sliced black olives, or onion slices and a sprinkling of parsley.
• Or you can place bell pepper slices on the meat.
• Bake for 30 minutes longer.
• Let cool for a few minutes before slicing.
• *Ifyou want a really Italian tasting meat loaf use spaghetti sauce.

MEATLOAF WITH MOZZARELLA, MUSHROOMS AND PEPPERONI

Steps:

• Tear bread into large pieces and blend in a food processor until they form fine crumbs. Combine crumbs, sirloin, mushrooms, mozzarella, pepperoni, oregano, garlic, salt and eggs in a large bowl and mix gently with your hands to combine. Form mixture into a 9-inch-by-6-inch loaf. Place in slow cooker.
• Brush meatloaf with ketchup, cover, and cook on low until meat is cooked through, about 5 hours.

MOZZARELLA MEATLOAF

Steps:

• 1. Preheat oven 375 degrees. Grease or spray a large, glass bread dish or an oblong glass or aluminum dish (9x12). Mix ingredients and place on top of wax paper on the counter. Shape into a rectangle. Drain mushrooms and sprinkle evenly over hamburger. Distribute shredded mozarella on top of the mushrooms, and press gently into the meat.
• 2. Lift wax paper with both hands on short side and roll until you reach the other end. Wet hands and tuck in the ends and seal. Lift wax paper and slide into dish so seam side is on bottom of dish.
• 3. Cook for 1/2 hour. Remove and drain any grease off. Take remainder of tomato sauce and pour evenly over top of meatloaf. Bake for 1/2 hour more.
• 4. Remove and let rest for 10 minutes. Remove meatloaf to a serving platter (I use two spatulas). Slice and serve. Deliciosi!!!