What is the difference between Italian meatloaf and American meatloaf?

While both are hearty, comforting meals, stuffed Italian meatloaf is all about bold flavors and cheesy fillings. American meatloaf usually features ketchup on top and a simpler flavor profile. The Italian version includes herbs like oregano and basil, plus fillings like mozzarella or spinach, and is often topped with tomato sauce instead.

What is Italian style meatloaf?

Italian-style meatloaf, or Polpettone , often features a flavorful mix of ground meat, breadcrumbs, eggs, and herbs. What makes stuffed Italian meatloaf stand out is the filling—cheese, veggies, and even prosciutto rolled inside for a gooey, savory surprise with every bite.

How to make Elvis Presley meatloaf?

Elvis Presley meatloaf is a Southern-style version made with crushed crackers, onions, and a sweet tomato glaze. It's delicious, but stuffed Italian meatloaf takes it up a notch with layers of cheese and robust Italian seasoning.

What does adding an extra egg to meatloaf do?

Adding an extra egg makes your meatloaf more moist and tender, but too much can create a spongy texture. For stuffed Italian meatloaf , stick to one or two eggs for the perfect balance.

Stuffed Italian Meatloaf – The Best Cheesy & Juicy Recipe (2025)

Name: Stuffed Italian Meatloaf
Prep time: 15 min
Cook time: 45 min
Total time: PT-487338H39M25S
Cuisine: American
Ingredients: 1 pound ground beef (80% lean); 1 large egg; ¼ cup freshly grated parmesan cheese; 3 tablespoons bread crumbs; 1-2 cloves garlic (minced); 1 tablespoon fresh parsley minced; ½ teaspoon salt; 1-2 dashes black or white peppper; 3-4 tablespoons milk (I used 3 tablespoons); 9 Slices cheese (fontina, Gruyere, firm mozzarella or scamorza) or 1 – 1 1/2 cups shredded; 1-2 Cups greens (arugula, spinach, kale or dandelion greens) chopped; 5 medium potatoes; 2-3 large carrots; 1 teaspoon oregano; ½-1 teaspoon chopped rosemary; ½ teaspoon salt (or more to taste); 3-4 tablespoons olive oil

Description

This Italian Stuffed Meatloaf, also known as Polpettone Ripieno, is filled with leafy greens and rich, melty cheese — making it an ideal meal for family gatherings or entertaining guests.

Ingredients

Scale

1 pound ground beef (80% lean)
1 large egg
¼ cup freshly grated parmesan cheese
3 tablespoons bread crumbs
1–2 cloves garlic (minced)
1 tablespoon fresh parsley minced
½ teaspoon salt
1–2 dashes black or white peppper
3–4 tablespoons milk (I used 3 tablespoons)
9 Slices cheese (fontina, Gruyere, firm mozzarella or scamorza) or 1 – 1 1/2 cups shredded
1–2 Cups greens (arugula, spinach, kale or dandelion greens) chopped

FOR THE POTATOES

5 medium potatoes
2–3 large carrots
1 teaspoon oregano
½–1 teaspoon chopped rosemary
½ teaspoon salt (or more to taste)
3–4 tablespoons olive oil

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Instructions

Pre-heat the oven to 350F (180C). Grease a 9 inch (23cm) loaf pan or a large baking dish if making potatoes & carrots also.
In a large mixing bowl gently mix together the beef, egg, parmesan cheese, bread crumbs, minced garlic, parsley, salt and pepper, do not over mix. Slowly add the milk to form a compact meat mixture.
Place the mixture on a large sheet of parchment paper and pat into a rectangle about ¼ inch thick, top with the cheese slices or shredded cheese and the chopped greens on top.
With the help of the parchment paper roll the meat loaf up starting at the short end, use a spatula if needed to help roll the loaf. Place the loaf in the prepared loaf pan or baking dish. Add the potatoes if making.
Bake for approximately 45-60 minutes in a pre heated oven. Let sit 5-10 minutes before slicing.

FOR THE POTATOES:
In a large bowl toss together the cubed potatoes, carrots, spices and olive oil.

Notes

A meatloaf is done when the internal temperature reads 160F/70C.
You can make the meatloaf ahead of time, prepare it then place in the loaf pan or baking dish, cover in plastic wrap or foil and refrigerate the day before. Remove from the fridge and bake. If making potatoes also I would add those just before baking.
Unbaked meatloaf can also be frozen for up to 6 months, thaw in the fridge and bake.
Store any leftover meatloaf in plastic wrap or foil in the refrigerator. It will last up to 3-4 days in the fridge. Bring to room temperature and serve. It makes a delicious sandwich also.
Wrap the completely cooled baked meatloaf in plastic wrap or foil, then place in a freezer safe bag or container. It will keep for up to 6 months in the freezer. Thaw overnight in the fridge.

Prep Time: 15 mins
Cook Time: 45 mins
Category: Main Dish
Cuisine: American

Nutrition

Serving Size: 8 servings
Calories: 445 kcal
Sugar: 2 g
Sodium: 676 mg
Fat: 35 g
Trans Fat: 1 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 27 g
Cholesterol: 122 mg