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Italian Stuffed Meatloaf Recipe

Italian Stuffed Meatloaf

Recipe courtesy of Haunted Hamburger

Show: $40 a Day

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 11-20 of 41

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  • on January 15, 2007

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    Very easy, very cheesy, best ever meatloaf

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  • on January 11, 2007

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    I am not a huge meatloaf fan, but this is the best I've tried and I've tried many to find one I liked ( including Emeril's. My husband also likes this one the best! They freeze extremely well ( I cook ahead of time - cool and freeze and are moist after warming in the oven. From now on this is the only meatloaf I will make.

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  • on September 20, 2006

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    Very rich but tastes great!

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  • on September 20, 2006

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    This was a delish new twist on meatloaf. I just happened to have leftover baked ham on hand, so this was PERFECT. My inlaws were wow-ed.

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  • on September 02, 2006

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    The Italian meatloaf was great it had all the makings of a stikking to your ribs meal. Have made it for family and friends and they all love it.

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  • on July 17, 2006

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    Wow! I'm only 13 and I made this! Let me tell you, i used to hate just plain old meat loaf and then I tried this. It is the only meatloaf I ever make! The things I left out were the ham, cheddar,and bacon which made it even yummier! As Rachael Ray would say: yum-o!

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  • on June 29, 2006

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    I don't remember ever having meat loaf like this when I was young. I like that you can vary the stuffings as you like as well.

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  • on June 17, 2006

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    Everyone @ the dinner table loved it. I will def. do this again.

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  • on May 29, 2006

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    made this thing and it was a waste of time and ingredients--it never set through the middle. i suspect because there were too many moist ingredients and i had to overcompensate with bread crumbs. in the end, it wasn't salvagable.

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  • on May 26, 2006

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    the addition of the ham and cheese (I used motzarella was a welcome addition to a normally mundane meal. I also used a mixture of veal, pork and beef for mine.

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