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.