Stuffed Meatloaf

Total Time:
1 hr 30 min
20 min
1 hr 10 min

8 to 10 servings

  • Ciabatta Stuffing with Chestnuts and Pancetta:
  • 6 tablespoons (3/4 stick) butter
  • 8 ounces pancetta, cut into 1/4-inch dice
  • 2 large onions, finely chopped
  • 2 carrots, peeled and finely chopped
  • 3 celery stalks, finely chopped
  • 2 tablespoons chopped fresh rosemary leaves
  • 3 garlic cloves, chopped
  • 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
  • 2/3 cup freshly grated Parmesan
  • 1 cup (or more) canned low-salt chicken broth
  • Salt and freshly ground black pepper
  • 2 large eggs, beaten to blend
  • Meatloaf
  • 1 small onion, grated
  • 3 garlic cloves, minced
  • 1/4 cup chopped fresh Italian parsley leaves
  • 2 large eggs
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 2/3 cup dried bread crumbs
  • 1 cup grated Parmesan
  • 8 ounces ground beef
  • 8 ounces ground pork
  • 8 ounces ground veal
  • 2 cups (packed) Ciabatta Stuffing with Chestnuts and Pancetta, recipe follows, or your favorite stuffing
  • 1/2 cup marinara sauce
  • 3/4 cup grated provolone
Ciabatta Stuffing with Chestnuts and Pancetta:

Preheat oven to 350 degrees F.

Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.

Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Preheat the oven to 350 degrees F.

Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese.

Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve.

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    I got an "OH WOW!" from my husband after his first bite. Delicious! 
    This recipe is very time consuming, but worth it. In the stuffing I substituted chestnuts for chopped walnuts and instead of ciabatta, fresh French bread (cheaper. Also, I threw in some mushrooms and chives (I basically just threw in some things that were around the kitchen that I don't want going to waste. Came out great!! There was a ton of stuffing, so instead of wasting I decided to turn the meatloaf into a meat casserole and put it into a casserole pan, then layered. Oh, last thing I added, between the meat and the stuffing I put some left over mozzarella from the night before. Very good!!!!
    Great recipe. Time consuming but worth the effort. Certainy not your everyday meatloaf. 
    Have made it three times and always a hit.  
    OMG! I'm sure this is served in heaven!
    Great meal! My fiancee and I made this for a lazy Sunday meal. Lots of work, but worth the time. We also didn't end up spending too much: bacon instead of pancetta, omitted chestnuts, and had ground veal in the freezer already from a recent sale. We also replaced the pork with Italian sausage and cut out almost all of the butter and salt. I had leftover onion bread, so that made for great stuffing. Served with potato and cheese pierogi and mixed veggies. We will definitely be making this again!
    DELICIOUS! I will never make another meatloaf again!!! I made several changes (turkey bacon instead of pancetta in the stuffing and half pork half beef (cutting out the Veal for moral purposes in the meatloaf it did not seem like it was missing a thing. I will say don't do it last minute and expect to eat anytime soon. It is a labor of love but once it hits your tongue, it will have been worth the wait! Absolutely heavenly! Also just a tip. Plan ahead and give yourself time to order the roasted chestnuts online and save yourself some $ (amazon
    This recipe was very time consuming. The flavor was good; however, for meatloaf, it was too expensive to make and was not worth the effort.
    My family loves this recipe. When I dont have left over Thanksgiving stuffing around, I just make a box of Stove Top stuffing (i've used various flavors and its tastes great!
    This is one of my husband's favorite dishes I make!! It is so good and such a unique way of using leftover stuffing. Try it! Even if it's not Thanksgiving, it's such a great comfort food dish for anytime. Thanks Giada!!
    This recipe was very good and flavorful. However, it made a ton of stuffing, of which I only used two cups for the meatloaf. I have enough stuffing left over to make three more meatloaves. Next time, I will cut the stuffing recipe in half. I could use the stuffing for a chicken like someone else suggested. The flavors were great though.
    By the time I bought just the chestnuts ($9.69), 8 ounces of pancetta ($10.78) and the ciabatta ($3.39) I had spent almost $25. That's a hunk of change for meatloaf. It took me 3 hours to do the prep. Plus the dressing makes a ton and what didn't go into the meatloaf is now in my refrigerator. I'll be eating it for days. If you want to spend $40 and prep for 3 hours...try this recipe. I found that the meatloaf was just pretty average. Otherwise, for me it's back to Paula Deen's recipe for meatloaf.
    This stuffing is incredible, but I skipped the chestnuts. Will use again in a chicken tomorrow! Careful with the salt. Couldn't find veal here, but used 1/3 ital sausage with ground beef. Wow. Don't skimp on the marinara, this is worth your good stuff.
    This meat loaf is delicious. Couldn't get veal in time, so I doubled up on beef, but both the meatloaf and the stuffing is great.
    we made this meatloaf for dinner and just used more beef (we don't eat veal) and didn't use the stuffing and it was still delicious. would highly recommend,
    Weather was really bad (rare for my area); Didn't want to go out, so modified a bit. Had ground beef & pork -- used them, no veal. Had homemade bread crumbs & Parmesan to grind. Instead of ketchup, I added 14 oz of drained, diced tomatoes, plus 1/8 c. of their juice. Didn't make the stuffing.
    Made an emergency gravy. Melted butter. Sauteed chopped onion. Added flour for a minute or two, then added low salt beef broth, a little red wine & cream of mushroom soup (I would have used fresh mushrooms instead if I'd had them). Actually, it was quite good.
    Served with roasted garlic mashed potatoes & a salad.
    This is no doubt an excellent recipe when made as directed. Modifications of it brought me through a bad day with a great meal!
    My family, friends and I LOVE this recipe. I always make it without the stuffing and it comes out amazing. I usually pair it with Giada's potato pancakes or her cheesy baked tortelloni with smoked mozzarella....can you say YUM!
    This meatloaf was simply fantastic. The cheese, marinara, stuffing, and tender mixture of meat all worked together very nicely. The only problem I encountered while making this recipe, however, was the cooking time. After about 45 minutes, I was suspicious about the doneness of the meat, so I let it go for another 10 minutes, thinking it would be okay. After slicing it, though, the meat was far too pink to be considered "done". So I put it in the microwave for 5 minutes or so. That worked fine, and it was more thoroughly cooked after that.
    Despite this, however, it was a really delicious meatloaf recipe and made wonderful use of our leftover stuffing! Definitely a keeper.
    I finally got around to making this recipe today and like most of Giada's recipes I was not disappointed at all. I didn't stuff it and instead of mixing in pork and veal I just used beef (my husband doesn't eat pork and veal is just cruel). I also used dry parsley as a substitute because I forgot to get the fresh kind. I'm not sure if the parsley being dry had anything to do with it but I could really taste it and that was kind of annoying but not bad enough to ruin the loaf. All I can really say is that this meatloaf recipe is delicious and my husband absolutely loved it. Thanks again Giada!!
    We made this just after Thanksgiving right on schedule, and we loved it. You can get creative and play with this recipe and it will still be great. Our whole family loved it. Next time we will use a different stuffing, though.
    What happens if you combine your mom's meatloaf with Thanksgiving turkey dinner with lasagna? You have Giada's stuffed meatloaf! I love the combination of flavors- and it's awesome served with mashed potatoes. An excellent dish for a cold winter night.
    My husband and I made this, with homemade mashed potatoes, for a dinner with friends. Everyone asked for seconds and the recipe!
    This wasn't bad, but you have to like meatloaf.
    This is a really easy and good recipe to make not just on thanksgiving but any time of the year. I like to cook healthy for me and my family so actually what I do is that I replace the veal, beef and pork and instead I use ground turkey, I do not use the stuffing and I also don?t use the parmesan cheese that the recipe asks for the meatloaf so I basically just sprinkle some cheese on the top after the sauce and is absolutely delicious. I haven?t make it with the stuffing but I can tell you that without it is just fine and it won?t take you more than 10 minutes to mix all the ingredients and the rest of the time the oven will do it for you. Excellent!
    this was absolutely the best meatloaf ever. my boyfriend already thought I made the best meatloaf but now he says I surpassed it. I added pimentos and mozzarella cheese to top the loaf and it was definitely the best!!!!
    Everyone at my work said this was the best meatloaf ever! It is so easy to make and is very juicy!
    I have yet to try this recipe, But saw Giada make this, it is almost like my Italian mother in laws recipe. She has been "stuffing" her meatloaf with a breadcrumb, and hardboiled egg mixture for years. It is fabulous and I don't care for meatloaf, But I do love this.
    The meatloaf was nice, but a definite NO to veal (ethical reasons)!

    The polpettone (meatloaf) is ok, but too cheese and personally instead of pork means I would add MORTADELLA!

    This is the classic ingredient that all the nonnas (granmas) add to their meatloaf to give that extra tasty kick, so if you can find it, just go for it is all worth it!
    Nothing special
    We made this after Thanksgiving and it was , by far, the best meatloaf I've ever had. I just made it with stovetop stuffing and it was still delicious!
    Fantastic! My husband and I polished off almost half of this delicious meatloaf in one night. I used leftover Stove Top for the stuffing - a little goes a long way. Will definitely make again!
    Made this with ground buffalo and it was amazing!
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