Easy Italian Meatloaf with Cheese & Salami – A Comfort Food Favourite
This Italian meatloaf with cheese is packed with flavour and brings back such good memories. Years ago, my daughter and I spent a week in Italy doing a cooking course together, and this was one of the standout recipes we learned. It’s simple to make, yet so full of flavour — and when I came home, I started making it just to serve in rolls with my homemade tomato relish at my café. It was an instant hit. If you’re after another meatloaf with loads of flavour, my Pot Roast Meatloaf is also worth a look.
Cheese-Stuffed Italian Meatloaf
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 8 servings
This cheesy Italian meatloaf is layered with salami and gooey melted cheese, then baked to golden perfection. A savoury comfort food that slices beautifully and works just as well in a crusty roll as it does on a dinner plate.
Ingredients
- 500 grams 1/2 kg beef mince
- 500 grams 1/2 kg pork mince
- 3 whole eggs
- 300 grams soft breadcrumbs
- 200 grams shredded Parmesan cheese
- 1 cup milk 250mls
- 1/2 teaspoon salt
- Cracked black pepper to taste
- Fresh parsley finely chopped (about 1/2 cup)
- Thinly sliced salami
- Grated or sliced cheese cheddar, mozzarella, or any preferred cheese; scamorza is recommended if available
Instructions
Preheat Oven:
- Preheat your oven to a high temperature, at least 200°C/400°F fan forced or 220°C/430°F Conventional oven.
Prepare Meat Mixture:
- In a large bowl, combine the beef mince, pork mince, eggs, breadcrumbs, Parmesan cheese, milk, salt, cracked black pepper, and chopped parsley.
- Mix thoroughly until well combined. Using your hands may help to mix better.
Form the Meatloaf:
- Line a tray with baking paper.
- Place half of the meat mixture onto the tray and shape it into a loaf with a trough in the middle.
Add Fillings:
- Layer thinly sliced salami in the trough.
- Add a layer of cheese on top of the salami.
- Add another layer of salami on top of the cheese.
Top and Seal:
- Cover the filling with the remaining meat mixture.
- Shape and seal the loaf as best as you can.
Bake:
- Place the meatloaf in the preheated oven.
- Bake for about 1 hour or until the meatloaf is browned and cooked through.
Serve:
- Let it rest for a few minutes before slicing.
Video
Notes
- It’s normal for some cheese to ooze out during baking — that’s part of the charm!
- Let the meatloaf rest just for a few minutes before slicing to help it hold together.
- This freezes well and reheats beautifully.
- Try it sliced in a roll with tomato relish — we used to serve it this way in my café, and it was so popular.
