Stuffed Meatloaf Brasciole

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If you love Italian flavors and hearty meals, this Stuffed Meatloaf Brasciole will become a family favorite. Inspired by traditional brasciole but made with the ease of a rolled meatloaf, this dish is both impressive and comforting. The combination of savory ground beef, gooey mozzarella, and zesty marinara makes it a winning choice for any dinner table.

This meatloaf is not only beautiful when sliced but incredibly satisfying. The seared edges lock in juices, while the cheese-stuffed center creates a rich, molten core. Whether you’re feeding a hungry crowd or looking for leftovers that reheat like a dream, this dish delivers. Pair with pasta, a crisp salad, or roasted vegetables for a full Italian-inspired meal.

Full Recipe:

Ingredients:

2 pounds ground beef
2 large eggs
1/2 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
8 slices mozzarella cheese
1/2 cup grated provolone cheese
2 tablespoons olive oil
3 cups marinara sauce

Directions:

Preheat oven to 350°F (175°C).
In a large bowl, combine ground beef, eggs, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper. Mix until well combined but not overmixed.
On a piece of parchment paper or plastic wrap, flatten the meat mixture into a large rectangle about 1/2-inch thick.
Lay mozzarella slices evenly over the meat, leaving a small border on all sides.
Sprinkle provolone cheese evenly on top.
Carefully roll the meat, jelly-roll style, into a tight log. Seal the edges and ends.
Heat olive oil in a skillet over medium-high heat and sear the meatloaf roll on all sides until browned, about 2-3 minutes per side.
Transfer the roll to a baking dish. Pour marinara sauce over the top.
Cover loosely with foil and bake for 45 minutes. Uncover and bake for another 15 minutes, or until internal temperature reaches 160°F.
Let rest for 10 minutes before slicing. Serve with extra sauce spooned over the top.

Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes

Kcal: 425 kcal | Servings: 6 servings

Italian-Inspired Stuffed Meatloaf Brasciole: A Hearty Classic Reinvented

If you’re looking to add a dramatic centerpiece to your dinner table that combines the best of rustic Italian flavors with the homey charm of a meatloaf, this Stuffed Meatloaf Brasciole is exactly what you need. This isn’t your typical American meatloaf—this dish pays homage to traditional Italian brasciole but with a time-saving twist. Instead of individual meat rolls simmered in sauce for hours, this version wraps everything into a single rolled meatloaf that’s filled with gooey mozzarella and baked in a robust marinara sauce. It’s flavorful, satisfying, and easy enough for weeknights, yet elegant enough for entertaining.

A Modern Take on a Southern Italian Classic

Brasciole (also spelled braciole) are thin slices of meat, usually beef or pork, stuffed with a filling of breadcrumbs, cheese, and herbs, then rolled, seared, and slowly simmered in a tomato sauce. The result is a tender, flavorful dish that melts in your mouth. Traditionally, brasciole can be labor-intensive, requiring individual attention to each roll.

By reimagining the dish as a stuffed meatloaf, you keep the essence and flavor of brasciole while streamlining the process. This version is faster to prepare, easier to slice, and perfect for feeding a family. The filling of mozzarella and provolone melts beautifully, creating pockets of cheesy goodness in every bite.

Why You’ll Love This Dish

There are plenty of reasons to make this dish your go-to comfort food. First, it’s ultra-savory and satisfying you get all the Italian flavors you crave, without spending hours in the kitchen. Second, it’s highly customizable: want it spicier? Add red pepper flakes. Looking for more depth? Mix in some pancetta or prosciutto. Hosting a dinner party? Serve with a glass of Chianti and roasted garlic bread, and you’re golden.

Another big plus is that it’s make-ahead friendly. You can prep the meatloaf roll a day ahead, refrigerate it, and pop it in the oven just before dinnertime. Leftovers are even better the next day, as the flavors continue to deepen.

Tips for Making the Perfect Stuffed Meatloaf Brasciole

Here are some tried-and-true tips to make your dish turn out perfect every time:

Don’t overmix the meat: When combining your meat mixture, mix just until everything is incorporated. Overmixing can lead to a dense, tough texture.
Flatten the meat evenly: Use parchment paper to help flatten and roll the meat without it sticking or breaking. Try to keep the thickness uniform so it cooks evenly.
Seal the edges well: After rolling, pinch the seams and ends tightly to keep the cheese from oozing out during baking.
Use a meat thermometer: For food safety and to prevent overcooking, use a thermometer to ensure the internal temperature hits 160°F.
Let it rest: Just like with any roast or meatloaf, let it rest for about 10 minutes before slicing to allow juices to redistribute.

Ingredient Breakdown and Substitution Ideas

Each ingredient in this dish plays a role in its rich, comforting flavor. Here’s how you can adjust the recipe to fit your taste or pantry:

Ground beef: Opt for 80/20 beef for the best balance of flavor and moisture. You can also combine ground pork, veal, or turkey for variation.
Breadcrumbs: Use Italian-seasoned breadcrumbs for added flavor, or substitute with panko or crushed crackers for a different texture.
Cheeses: Mozzarella gives that melty pull, while provolone adds a slightly sharper flavor. Feel free to try fontina, gouda, or even shredded Parmesan if that’s what you have on hand.
Herbs and spices: Parsley, garlic, and salt are the essentials, but oregano, thyme, or even fresh basil can be excellent additions.
Sauce: Homemade marinara is ideal, but a good-quality jarred sauce works just as well. For a spicy twist, try arrabbiata sauce.

Serving Suggestions

This stuffed meatloaf is rich and flavorful, so it pairs well with simple, classic sides:

Pasta: A bed of spaghetti or penne tossed in olive oil or more marinara makes the perfect base.
Polenta: Creamy polenta brings a luxurious, comforting element to the meal.
Roasted vegetables: Think zucchini, bell peppers, or Brussels sprouts tossed in olive oil and garlic.
Garlic bread: Crunchy on the outside, soft on the inside, perfect for soaking up the sauce.

To elevate the dining experience, serve it with a bold red wine like Chianti, Barolo, or Cabernet Sauvignon. For a non-alcoholic option, opt for a fizzy Italian soda or flavored sparkling water.

Storing and Reheating

Leftovers are a treat in themselves. The flavors deepen overnight, making this meatloaf even better the next day.

To store: Allow the meatloaf to cool, then wrap it tightly in foil or store in an airtight container in the refrigerator for up to 4 days.
To freeze: Wrap the whole cooked meatloaf or individual slices in plastic wrap, then foil, and freeze for up to 3 months.
To reheat: For best results, reheat in a 300°F oven covered with foil until warmed through. If microwaving, add a bit of extra sauce and cover to keep it moist.

Variations to Try

The base of this recipe is wonderfully flexible. Here are some ideas to inspire your next version:

Stuffed with spinach and ricotta: Add an earthy note by layering spinach and ricotta before rolling.
Add prosciutto: For a true brasciole flavor, add thin slices of prosciutto to the filling.
Spicy version: Mix in crushed red pepper flakes or chopped Calabrian chilies for heat.
BBQ twist: Swap marinara for smoky barbecue sauce and use cheddar instead of mozzarella for a Southern-inspired take.

Make It a Meal

If you’re building a full menu around this dish, here are some ideas to round it out:

Appetizer: Caprese salad skewers or bruschetta
Soup: Italian wedding soup or minestrone
Side: Caesar salad or garlic-roasted potatoes
Dessert: Tiramisu, panna cotta, or cannoli

A Crowd-Pleaser for Any Occasion

This Stuffed Meatloaf Brasciole is perfect for:

Sunday dinners: A hearty, family-style meal to gather around.
Holiday mains: Impress guests with something beyond turkey or ham.
Meal prep: Make once and eat well for days.
Potlucks and gatherings: Easy to transport, slice, and serve.

Conclusion

With its rustic roots and modern convenience, this Stuffed Meatloaf Brasciole is the perfect fusion of old-world charm and contemporary comfort. It brings together the warmth of a traditional Italian kitchen with the ease required in today’s fast-paced world. Whether you’re trying to impress guests, serve up a hearty weeknight dinner, or enjoy leftovers that only get better with time, this dish checks all the boxes.

So, roll up your sleeves, roll up that meatloaf, and bring a little bit of Italy into your home; one cheesy, saucy, irresistible slice at a time.

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