Pesto Mozzarella Stuffed Meatloaf

$- 1 lb ground beef - 1 lb ground turkey - 1 cup breadcrumbs - 1 large egg - ½ cup grated Parmesan cheese - 1 garlic clove, minced - 1 teaspoon dried Italian herbs - Salt and pepper to taste - 1 tablespoon olive oil - ½ cup pesto sauce (store-bought or homemade) - 1 cup shredded mozzarella cheese - Fresh basil leaves - Extra pesto for drizzling To make Pesto Mozzarella Stuffed Meatloaf, you need a mix of meats, breadcrumbs, and cheese. The combination of ground beef and turkey gives the meatloaf great flavor and texture. I like to use fresh garlic and Italian herbs to give it a nice taste. You can adjust the salt and pepper to suit your liking. The egg helps hold the meatloaf together. For the stuffing, I recommend using some creamy mozzarella cheese and pesto. The pesto adds a rich flavor, while the cheese melts perfectly. For garnishing, fresh basil leaves add a nice touch. Drizzling some extra pesto on top makes it look even better. You will love how the flavors blend together in this dish! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key. A hot oven helps the meatloaf cook evenly. In a big bowl, mix the ground beef and ground turkey. Add the breadcrumbs, one egg, and half a cup of grated Parmesan cheese. Toss in one minced garlic clove, dried Italian herbs, salt, and pepper. Use your hands or a fork to blend it all well. Make sure there are no dry spots left. On a baking sheet lined with parchment paper, take half of your meat mix. Shape it into a rectangle, about one inch thick. This is the bottom of your meatloaf. Next, spread pesto sauce over this layer. Make sure it covers the edges. Now, sprinkle one cup of shredded mozzarella cheese on top of the pesto. Take the rest of the meat mixture and spread it over the cheese. Press gently to seal everything inside. Drizzle one tablespoon of olive oil over the top to keep it moist while baking. Place the meatloaf in the oven and bake it for 50 to 60 minutes. A meat thermometer should read 160°F (70°C) when it's done. Once baked, take the meatloaf out and let it rest for about 10 minutes. This helps keep it juicy. After resting, slice it into thick pieces. For a great meal, serve it with roasted veggies or creamy mashed potatoes. To impress, drizzle extra pesto on the sliced meatloaf and add fresh basil leaves for color. Enjoy! To keep your meatloaf moist, use a mix of beef and turkey. This blend adds flavor and keeps it juicy. Adding breadcrumbs helps absorb moisture. Don’t skip the olive oil on top before baking. It creates a nice crust while locking in moisture. Also, remember to let the meatloaf rest after baking. This step helps keep the juices inside. You can use store-bought pesto for convenience. However, homemade pesto tastes great too. If you choose to make your own, blend fresh basil, garlic, pine nuts, and olive oil. This gives your meatloaf a fresh, vibrant flavor. Look for pesto that has simple, quality ingredients. Avoid ones with fillers or preservatives for the best taste. To slice your meatloaf perfectly, use a sharp knife. Let the meatloaf rest for at least 10 minutes after baking. This helps the juices settle. When cutting, start at the center and work your way out. This method gives you even slices. If you want clean cuts, dip the knife in hot water between slices. Wipe it off before each cut for neat portions. Pro Tips Use Fresh Ingredients: Freshly made pesto can elevate the flavor of your meatloaf significantly. If possible, make your own pesto using fresh basil, garlic, pine nuts, and Parmesan. Experiment with Meats: Try mixing different ground meats such as pork or lamb with the beef and turkey for a unique flavor profile. Check for Doneness: Always use a meat thermometer to ensure the meatloaf has reached an internal temperature of 160°F (70°C) for safety and optimal texture. Rest Before Slicing: Allow the meatloaf to rest for at least 10 minutes after baking. This helps redistribute the juices, ensuring every slice is moist and flavorful. {{image_4}} You can switch the meats in this recipe. Ground beef gives a rich taste. Ground turkey is leaner and lighter. Both work well, but they change the flavor and texture. If you want a lighter meal, I suggest using turkey. If you prefer a heartier dish, beef is the way to go. Mixing both meats can also add depth. While mozzarella is classic, you can try different cheeses. Cheddar adds a sharp kick. Gouda gives a smoky flavor. Ricotta can make it creamier. Experiment with what you have on hand. Each cheese will change the taste and texture of the meatloaf. Make it your own! You can add veggies and spices for extra flavor. Chopped spinach adds color and nutrition. Diced bell peppers bring sweetness. Even grated carrots can work well. For spices, try adding paprika for heat or cumin for warmth. Mix and match to find your perfect flavor. The possibilities are endless! To keep your pesto mozzarella stuffed meatloaf fresh, store it in the fridge. Place the meatloaf in an airtight container. You can also wrap it tightly in plastic wrap. It stays good for up to three days. Make sure to let it cool before storing. This helps prevent moisture buildup inside the container. If you want to save some meatloaf for later, freezing is a great option. First, let it cool completely. Then, wrap it tightly in plastic wrap, followed by aluminum foil. You can also place it in a freezer-safe bag. This will help reduce freezer burn. It can last in the freezer for about three months. When you’re ready to eat it, just thaw it in the fridge overnight. To reheat your meatloaf, the oven is the best choice. Preheat your oven to 350°F (175°C). Place the meatloaf in a baking dish and cover it with foil. This keeps it moist while heating. Bake for about 20-25 minutes, or until warmed through. You can also use the microwave if you’re in a hurry. Slice the meatloaf and place it on a microwave-safe plate. Heat it on medium for about 2-3 minutes. Just be careful not to overheat, as it can dry out. Yes, you can make meatloaf ahead of time. Prepare it and shape it, but do not bake it. Cover it tightly and store it in the fridge for up to 24 hours. When you are ready to bake, just pop it in the oven. This saves time and still gives you a tasty dish. Great sides for this meatloaf include: - Roasted vegetables - Creamy mashed potatoes - Garlic bread - Fresh salad These sides balance the flavors well and add texture to your meal. Leftover meatloaf lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. Absolutely! Homemade pesto can add a personal touch. It often has richer flavors than store-bought. Use your favorite recipe and enjoy the difference in taste. This blog post covered how to make a delicious pesto mozzarella stuffed meatloaf. We explored key ingredients, step-by-step instructions, and useful tips for success. Remember to consider variations like different meats and cheese options for your dish. Make sure to store any leftovers properly to enjoy later. Cooking is fun and rewarding, so don’t hesitate to get creative with your meatloaf. Enjoy your meal and the satisfaction of making it yourself!$

Pesto Mozzarella Stuffed Meatloaf

A delicious meatloaf stuffed with pesto and mozzarella cheese, perfect for a hearty meal.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Main Course

Cuisine American

Servings 6

Calories 400 kcal

Ingredients

1 lb ground beef
1 lb ground turkey
1 cup breadcrumbs
1 large egg
0.5 cup grated Parmesan cheese
0.5 cup pesto sauce
1 cup shredded mozzarella cheese
1 clove garlic, minced
1 teaspoon dried Italian herbs
to taste salt
to taste pepper
1 tablespoon olive oil

Instructions

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the ground beef and ground turkey with breadcrumbs, egg, grated Parmesan cheese, minced garlic, dried Italian herbs, salt, and pepper. Mix until evenly blended.
On a baking sheet lined with parchment paper, shape half of the meat mixture into a rectangle about 1 inch thick.
Spread pesto sauce over the meat layer, then sprinkle shredded mozzarella cheese on top.
Place the remaining meat mixture over the mozzarella layer and press down to seal the filling within.
Drizzle olive oil over the top and bake for 50-60 minutes, or until a meat thermometer reads 160°F (70°C).
Allow the meatloaf to rest for about 10 minutes before slicing.
Slice the meatloaf into thick pieces and serve warm, optionally with roasted vegetables or creamy mashed potatoes.

Notes

For an eye-catching presentation, drizzle extra pesto over the sliced meatloaf and garnish with fresh basil leaves.

Keyword meatloaf, mozzarella, pesto, stuffed