Stuffed Meatloaf

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

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe 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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Pairs Well With
Merlot

Jammy, earthy red wine

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4.7 65
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!!!! item not reviewed by moderator and published
Great recipe. Time consuming but worth the effort. Certainy not your everyday meatloaf. Have made it three times and always a hit. item not reviewed by moderator and published
OMG! I'm sure this is served in heaven! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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, item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
My husband and I made this, with homemade mashed potatoes, for a dinner with friends. Everyone asked for seconds and the recipe! item not reviewed by moderator and published
This wasn't bad, but you have to like meatloaf. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
Everyone at my work said this was the best meatloaf ever! It is so easy to make and is very juicy! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Nothing special item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Made this with ground buffalo and it was amazing! item not reviewed by moderator and published
I love this recipe and so does my family. I know its good when they ask me to make it. Plus it's so simple. item not reviewed by moderator and published
I loved this recipe however I didn't stuff it. It just sounded like a great meatloaf recipe just the way it was without the stuffing and it was. I topped it with Sargento "6 Cheese Italian" My husband loved it! item not reviewed by moderator and published
I didn't make this with the stuffing inside, because my husband doesn't like stuffing, but the meatloaf itself was delicicios and full of flavor! Probably my favorite meatloaf so far. item not reviewed by moderator and published
My in laws were coming over the sat. after thanks giving and i had meatloaf mix already and left over stuffing so it was perfect. They loved it. I doubled the recipe and cooking time. It was delicious. item not reviewed by moderator and published
I used this basic meatloaf without the stuffing and it's amazing. This is also her recipe for meatballs. I'll definitely make this again and again. Thanks Giada. item not reviewed by moderator and published
My family really enjoyed this. Our stuffing was definitely not italian-style, so I omitted the provolone cheese on top and instead used a mixture of ketchup and dried mustard with brown sugar. It carmelized nicely on top. item not reviewed by moderator and published
What a great idea for meatloaf! I used 3/4 ground turkey and 1/4 ground sirloin and it was still juicy and delicious. What an imagination, Giada! Thanks! item not reviewed by moderator and published
very good. Easy to prepare. Had to bake an addtl 10 min for doneness but worth the wait. Great with a dose of good garlic mashed potatoes and green beans. item not reviewed by moderator and published
I really enjoyed this version of meatloaf. My husband and kids, however, are real fans of this so I only gave the recipe 4 stars. item not reviewed by moderator and published
THe most delicious, moist, great blending of flavors I have ever had in a meatloaf. I will make this again. I used sharp provolone and it was a little too smelly cooking. Will use a more milder cheese next time or regular provolone. item not reviewed by moderator and published
Yesterday we had thanksgiving at our house. I tried Giada's ciabbata-chestnut and pancetta dressing and boy was it good. Today my husband made the stuffed meatloaf and I do believe it is the best I 've ever had. item not reviewed by moderator and published
Wonderful meal made very simply great for kids and adults was delicious and a big hit with the whole family!! item not reviewed by moderator and published
This is not a meatloaf.. it's a masterpiece! item not reviewed by moderator and published
GREATTTT item not reviewed by moderator and published
This meatloaf sounded great..it was quick, easy, & simple to make. However, using the recommended loaf pan makes this meatloaf too thick. I usually cook my meatloaf in a baking dish and just form the "meatloaf shape". This is the 1st time I've used a loaf pan. I cooked the meatloaf the recommended 45 minutes and it looked done...meat wasn't touching sides of pan, etc...but after cutting & digging in, I realized it was not fully cooked. I had to pop this one back in the oven and wait while my side dishes got cold and the thrill of the dish disappeared. If I could redo this one, I'd put it in a baking dish...too thick...thank heavens I didn't have any quests over. item not reviewed by moderator and published
I'm not a big meatloaf lover, however when I tasted the results as did my family it was a huge winner. item not reviewed by moderator and published
a great meatloaf item not reviewed by moderator and published
I really like this meatloaf. I did use boxed stuffing when I made it (a cornbread stuffing) because I was very low on time. I must say the meat is flavorful, the marinara on top with the cheese is nice. A very good meatloaf. I heard nice comments from my family. I was on the verge of giving it 5 stars, but I save that for the WOW recipes. I recommend. Next time, I will make it with her stuffing, perhaps that's the WOW it needed. item not reviewed by moderator and published
This stuffed meatloaf is pretty easy to make, tastes great, and it certainly impresses everyone who sees or tries it. item not reviewed by moderator and published
It was delicious and end everybody loved it. item not reviewed by moderator and published
This meatloaf is so tasty, rich and light. The best meatloaf my husband and I ever had. item not reviewed by moderator and published
We made this meatloaf right after Thanksgiving and everyone enjoyed this meal more than the big one on Thanksgiving! I've since made it again without the topping (put a little bit of extra Parmesan on top) and enjoyed it just as much. item not reviewed by moderator and published
This was a quick, easy and delicious way to use leftover stuffing. I made it the day after Christmas and the mix of flavors was incredible. I served it with the leftover mashed potatoes and veggies. item not reviewed by moderator and published
Easy and delicious! item not reviewed by moderator and published
i made this recipe as directed. it was fast and easy but way too cheesy. i also did not care for the stuffing in the middle. the second time i mad it, i cut the cheese in half and omitted the stuffing....and it was fantastic!!! i loved it and i will make it again and again. item not reviewed by moderator and published
loved it. made it with one package ground turkey instead of all the other meats. item not reviewed by moderator and published
I made the meatloaf except put ketchup on top instead of the cheese and marinara- Delicious!!! It was definitely a big hit item not reviewed by moderator and published
Thank you for sharing the great way to use up the leftover! I might just stuff whatever I have in my fridge to make this meatloaf again. I didn't have a big enough loaf pan, so I couldn't put all the cheese and marinara sauce. I ended up putting them onto the individual plate when we eat, it worked out just fine! FYI, I used another Giada's recipe, "Turkey Bolognese" and used up the dark meat, yay. item not reviewed by moderator and published
everyone must try this recipe. i always thought meatloaf = dry & heavy. this recipe proved me wrong. it was so moist and fluffy. my husband and i LOVED it. i didn't use veal just because i don't really like it. and i used a half package of stove top suffing (preapre as directed in the box). i didn't have provolone, so used shredded mozzarella instead. i will make this again!! item not reviewed by moderator and published
I made this last night for a weekday dinner and son told me it was too good to be a reg weekday meal it should be sunday dinner meal. Now in my house that is a compliment THANK YOU it was so easy and so good item not reviewed by moderator and published
My husband, who hates stuffing, but loves meatloaf, absolutely loved this dish. It was so flavorful and juicy. And so easy... I'll definitely use this one again - either stuffed or just as a basic meatloaf recipe. item not reviewed by moderator and published
Words cannot describe how good this is. I try recipes from the food network all the time, and this one is tops. item not reviewed by moderator and published
New household favorite. Suggest adding cheese during last 10-15 minutes of cook time to avoid burning. item not reviewed by moderator and published
I loved this dish. When I made it for my Italian family they loved it! I personally loved it. If you haven't tired it, then please do so! item not reviewed by moderator and published
Everyone loved this recipe. I will definitely repeat it many times. item not reviewed by moderator and published
When incorporating dry herbs instead of fresh, it is said to use one third of the given measurement; however; I usually use less due to the flavor change and the strength of the dry herbs. I have always felt that it is best to use fresh, when requested, due to the flavor change. Hope this helps! :)<br /> item not reviewed by moderator and published

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