Italian Stuffed Meatloaf Recipe

Name: Italian Stuffed Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Pine Nuts; 1/2 cups Golden Raisins; 1 whole Large Shallot; 1/2 cups Red Or Port Wine; 1 teaspoon Dried Oregano; 1/2 cups Italian-Style Breadcrumbs; 1 teaspoon Sea Salt; 1 teaspoon Fresh Ground Pepper; 1/2 cups Grated Romano Or Parmesan Cheese; 1 whole Egg, Beaten; 1/2 pounds Ground Pork; 1/2 pounds Ground Beef; 6 ounces, weight Mozzarella; 1 cup Fresh Roasted Tomato Or Good Quality Sauce

Servings: persons

1/4 cups Pine Nuts
1/2 cups Golden Raisins
1 whole Large Shallot
1/2 cups Red Or Port Wine
1 teaspoon Dried Oregano
1/2 cups Italian-Style Breadcrumbs
1 teaspoon Sea Salt
1 teaspoon Fresh Ground Pepper
1/2 cups Grated Romano Or Parmesan Cheese
1 whole Egg, Beaten
1/2 pounds Ground Pork
1/2 pounds Ground Beef
6 ounces, weight Mozzarella
1 cup Fresh Roasted Tomato Or Good Quality Sauce

1
Toast pine nuts on the stove top for 2-3 minutes.
2
Let cool.
3
Saute shallot in olive oil until soft.
4
Add port/red wine to the pan, add golden raisins and let them soak up the mixture.
5
Let cool.
6
Combine the rest of the ingredients as listed above; add cooled pine nuts and raisin mixture to incorporate.
7
Start shaping into an 8 x 4 loaf, adding mozzarella down the middle, and molding the loaf over the top of the cheese so it is now in the middle of the loaf.
8
Cook on a baking sheet for approximately 45 minutes.
9
Let rest for 10 minutes and slice, serving roasted tomatoes or good quality tomato sauce over the top.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cups Pine Nuts, 1/2 cups Golden Raisins, 1 whole Large Shallot, 1/2 cups Red Or Port Wine, and more.

Yes, Italian Stuffed Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Stuffed Meatloaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions