Meatloaf Brasciole. This delicious, cheesy Italian Stuffed Meatloaf takes your basic meatloaf recipe and loads it up with melty Provolone, spinach, and prosciutto for a delicious, comforting meal that’s surprisingly easy to make!
Meatloaf Brasciole Recipe
Be prepared to have your mind blown! This Meatloaf Brasciole is unlike any other meatloaf you’ve ever had. I had never even heard of a rolled style meatloaf before a friend of mine mentioned it, but I knew I had to try and I’m so glad I did!
We loved this stuffed meatloaf so much that it is going to be a staple as often as I can have it! While eating this Italian Stuffed Meatloaf my husband and I kept saying how freaking good it was, that doesn’t happen often that we both are saying it over and over.
Even better, the whole family loved this too! It’s now become a much-requested dinner.
What I love is that while it looks way fancier than a regular meatloaf, stuffed meatloaf is actually surprisingly easy to make!
The trick to making it easy to roll up is using parchment or foil to help. It’s MUCH easier than trying to do it without and results in a smooth, even roll that doesn’t fall apart.
If you’re looking for another easy dinner to add to your monthly rotation, or just want a twist on your regular meatloaf, definitely give this Italian Style Meatloaf a shot!
What is Meatloaf Brasciole?
Meatloaf Brasciole is an Italian Stuffed Meatloaf. It uses your favorite meatloaf recipe and rolls it up with cheese, spinach and proscuitto for a delicious, filling home-cooked meal.
What type of meat goes into Italian Style Meatloaf?
Traditionally, Meatloaf Brasciole is made with a combination of ground veal, lamb and pork. However, for this Italian Style Meatloaf recipe, I chose to stick with regular ground beef and ground pork.
Using two different ground meats added a bit of variety in flavor to the dish but if you had to use just ground beef, that would work too.
How long should the meatloaf rest after baking?
After the meatloaf is done cooking in the oven remove it and let it rest for 10 minutes before slicing.
How to store leftovers
Allow the meatloaf to cool completely. Then wrap the meatloaf tightly with plastic wrap or aluminum foil, or place it in an airtight container. Store the meatloaf in the refrigerator for up to three to four days.
Can I freeze stuffed meatloaf?
Yes! You can freeze the leftovers after cooking. You can freeze it as a full roll or freeze it in slices for easy single servings. Allow the meatloaf to cool completely. Then wrap the meatloaf tightly with plastic wrap or aluminum foil, or place it in an airtight container. Label the package with the date. It will keep in the freezer for up to 6 months.
Why Does My Meatloaf Fall Apart?
To avoid a meatloaf that falls apart, be sure to include the egg and breadcrumbs as they are what helps the entire dish stick together. Meatloaf also tends to fall apart when it’s overcooked.
How Can I Tell When My Stuffed Meatloaf Is Done?
Since it’s full of all sorts of yummy, cheesy goodness, this Italian Style Meatloaf cooks a big quicker than your regular meatloaf. In my oven, 25 minutes is the perfect amount of time for a well cooked but still juicy meatloaf.
If you want to double-check, use a meat thermometer to check the temperature. The internal temperature should be 160 F for a fully well cooked meatloaf.
How long should the meatloaf rest after baking?
After the meatloaf is done cooking in the oven remove it and let it rest for 10 minutes before slicing.
How to store leftovers
Allow the meatloaf to cool completely. Then wrap the meatloaf tightly with plastic wrap or aluminum foil, or place it in an airtight container. Store the meatloaf in the refrigerator for up to three to four days.
Can I freeze stuffed meatloaf?
Yes! You can freeze the leftovers after cooking. You can freeze it as a full roll or freeze it in slices for easy single servings. Allow the meatloaf to cool completely. Then wrap the meatloaf tightly with plastic wrap or aluminum foil, or place it in an airtight container. Lable the package with the date. It will keep in the freezer for up to 6 months.
Italian Style Meatloaf Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup Italian bread crumbs
- 1 egg
- 2 cloves garlic, minced
- 1/2 small onion, minced
- 3 tablespoons Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 cup fresh spinach
- 6 slices prosciutto
- 6 slices provolone cheese or 1 cup mozzarella cheese
Meatloaf Brasciole Directions
Preheat the oven to 450 degrees.
Mix the beef, pork, bread crumbs, egg, garlic, onion, Parmesan, parsley, salt and pepper together in a medium bowl.
Line a sheet pan with foil or parchment paper.
Spread out the meatloaf mix on the sheet pan.
Flatten it out to a 12 by 7 inch rectangle.
Layer the spinach, prosciutto and cheese onto the meatloaf.
Using the foil or parchment to help you roll the meat working across the shorter side so you get a long log.
Bake for 25 minutes.
Slice into 1 inch pieces.
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Meatloaf Brasciole
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup Italian bread crumbs
- 1 egg
- 2 cloves garlic minced
- 1/2 small onion minced
- 3 tablespoons Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 1 cup fresh spinach
- 6 slices prosciutto
- 6 slices provolone cheese or 1 cup mozzarella cheese
Instructions
- Preheat the oven to 450 degrees.
- Mix the beef, pork, bread crumbs, egg, garlic, onion, Parmesan, parsley, salt and pepper together in a medium bowl.
- Line a sheet pan with foil or parchment paper.
- Spread out the meatloaf mix on the sheet pan.
- Flatten it out to a 12 by 7 inch rectangle.
- Layer the spinach, prosciutto and cheese onto the meatloaf.
- Using the foil or parchment to help you roll the meat working across the shorter side so you get a long log.
- Bake for 25 minutes.
- Slice into 1 inch pieces.
Comments & Reviews
Sherrie Buenger says
Great recipe! My husband requested I keep this recipe. I did whip up a marinara sauce that a poured over the loaf and put slices of provolone cheese on top and baked the last 10 minutes
L E says
Looks great. I will make one tonight. I just defrosted come ground beef. No pork I’m allergic. Different cheeses also. MMmmmm I can’t wait
Stephanie says
I added a sliced hard boiled egg before rolling. Great recipe and very good 😊
Ellen says
Lauren – so glad to have come upon this… whenever I speak of this to others, they look at me as though I have gone a bit off the edge… this was a special meatloaf my Grandmother always made … we always tuck in soft raisins when baking this!
Happy Day, blessings to you, Ellen in RHode Island
Pam says
I loved this. Easy to prepare, short cook time and good flavor. I didn’t have parsley so I used fresh basil. Loved that taste. I would prepare again.
Mary Asaro says
Made this for Mother’s Day for my family. Doubled the recipe and used provel cheese, and some marinara on the side…absolutely delicious! I will definitely make it again, but need to figure how to roll it and not let that gooey cheese escape (0:
Barbara Holly says
I cooked this for just under an hour. I will make this again.
Diane says
This is a really deliscious and easy to make meal!! I’ve made one addition – once i flatten the meat mixture into a rectangle and nefore i add the fingtefients I spread a liberal layer of mustard down first. I’ve now made this 4-5x and will continue to. So good!!!
Jay says
Happy to see this post.I lost a similar recipe years ago and never could find a dupe. On my “to do” list . Thank you.
Jan says
Loved it. I put a tin of crushed tomatoes around it with whole garlic cloves and basil. I also spread pate on the meat before being rolled up. My husband is finding it difficult to eat because of recent cancer treatment, but he was able to get this down 👍⭐️
Diane says
YUM! This is 2nd time I made it, using Speck (smoked Prosciutto) and a red sauce across the top and served on the side. My husband loves this dish. Thank you.
Clste says
Unbelievable!!
A new favorite!
Thank you.