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Caprese Stuffed Meatloaf

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This Caprese stuffed meatloaf is a juicy, cheesy twist on classic meatloaf, filled with fresh mozzarella, ripe tomatoes, and basil for a comforting yet vibrant Italian-inspired dinner. It’s easy to prepare, crowd-pleasing, and perfect for both busy weeknights and special occasions.

Ingredients

Scale
  • 2 lbs (900g) ground beef (85% lean)
  • 2 large eggs, room temperature
  • 1 cup (60g) plain or Italian-style bread crumbs
  • 1/3 cup (80ml) whole milk
  • 1/3 cup (30g) finely grated Parmesan cheese
  • 1 small yellow onion, finely diced
  • 2–3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped (optional)
  • 1 tbsp Italian seasoning (or a mix of dried basil, oregano, thyme)
  • 1 1/2 tsp kosher salt (adjust to taste)
  • 1/2 tsp black pepper (or to taste)
  • 8 oz (225g) fresh mozzarella, sliced thick
  • 2–3 medium Roma or plum tomatoes, sliced thin
  • 12–16 fresh basil leaves
  • 2 tbsp balsamic glaze (optional)
  • 1/2 cup (60g) shredded mozzarella or provolone (for topping)
  • More fresh basil, chopped (for garnish)
  • Cracked black pepper (to finish)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
  2. In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes until soft.
  3. Sauté diced onion in a skillet over medium heat with a drizzle of olive oil until translucent (about 3-4 minutes). Add minced garlic and cook for 30 seconds. Let cool slightly.
  4. In a large bowl, gently mix soaked breadcrumbs, ground beef, eggs, sautéed onion/garlic, Parmesan, parsley, Italian seasoning, salt, and pepper until just combined.
  5. Pat meat mixture into a 10×12-inch rectangle (about 3/4-inch thick) on the lined baking sheet.
  6. Lay mozzarella slices lengthwise down the center. Top with tomato slices and basil leaves. Drizzle with balsamic glaze if using.
  7. Using the parchment, gently roll the meat around the filling, jellyroll-style, pinching ends and seams shut. Place seam-side down and shape into an even loaf.
  8. Bake for 40-45 minutes, until internal temperature reaches 160°F (71°C). Halfway through, sprinkle shredded mozzarella over the top.
  9. Let meatloaf rest for 10 minutes before slicing.
  10. Garnish with chopped fresh basil and cracked black pepper. Serve warm, with extra balsamic glaze if desired.

Notes

For gluten-free, use gluten-free breadcrumbs. For dairy-free, substitute vegan cheese and plant milk. Don’t overmix the meat for a tender loaf. Let the meatloaf rest before slicing to keep it juicy and prevent the cheese from spilling out. Leftovers reheat well and can be frozen for up to 2 months.

Nutrition

Keywords: caprese meatloaf, stuffed meatloaf, Italian meatloaf, mozzarella, beef dinner, easy meatloaf, weeknight dinner, comfort food, basil, tomato, cheese stuffed meatloaf

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