Italian Stuffed Meatloaf - Don't Panic More Dinner's in the Freezer

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 235.7
  • Total Fat: 11.2 g
  • Cholesterol: 100.3 mg
  • Sodium: 663.1 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 23.3 g

View full nutritional breakdown of Italian Stuffed Meatloaf - Don't Panic More Dinner's in the Freezer calories by ingredient
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Number of Servings: 12


    2 lbs ground turkey
    1 c. breadcrumbs
    1 tsp. salt
    1 tsp. pepper
    3 cloves garlic, minced
    1/2 cup onion, diced
    1/4 cup celery, finely diced
    1 tsp. Italian seasoning
    1/2 tsp. basil
    1/4 cup parmesan cheese
    2 eggs
    1/4 tsp. Worcestershire sauce

    1 cup ricotta cheese (non fat)
    1 cup parmesan cheese
    1 T. Parsley
    1 cup mushrooms, sliced (optional)

    Serving Day:
    1 cup spaghetti sauce


Meat mixture: In a small mixing bowl, mix breadcrumbs, salt, pepper, garlic, onion, celery, Italian seasoning, basil and cheese. Set aside. In a large mixing bowl, break up turkey and make an indentation in the center. Break the eggs into this well; add Worcestershire sauce. With a fork quickly beat the eggs and sauce together in the well. Then mix the meat and eggs together until combined. Pour the breadcrumb mixture into the meat mixture in 2-3 installments, mixing each time until well incorporated. If mixture seems too dry, add a little milk (or beaten egg) to the meat mixture.

Filling: In a mixing bowl, combine ricotta cheese, parmesan cheese, and parsley. Mix together and set aside. If using mushrooms: Saute for 3-4 minutes with 1 T. olive oil over medium heat. Remove from heat and cool.

To assemble: Divide meat mixture into 4 equal parts. Press 1/4 meat mixture into each loaf pan. Pressing down with your fingers or back of a spoon, create a shallow "ditch" down the middle of the meat mixture. Spread 1/2 of the ricotta filling mixture into each ditch, leaving about a 1 1/2 inch border of meat all around. If using mushrooms, divide and layer over the ricotta filling. Press a second 1/4 meat mixture into each loaf pan, pushing down around the outside edges to help seal in the filling. These two meatloafs maybe frozen at this point.

Serving Day:
Thaw frozen meatloaf (if frozen). Preheat oven to 350 degrees. Bake meatloaf for 30 minutes, then spoon off any excess grease, if necessary. Pour 1 cup spaghetti sauce on top of the meatloaf and bake for an additional 25-30 minutes. Be careful not to over-bake.

Number of Servings: 12

Recipe submitted by SparkPeople user KATE--.

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Member Ratings For This Recipe

  • Incredible!
    reminds me of lasagna with no noodles! - 9/21/11

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  • Question: For once a month cooking, can I bake it first - then freeze it, thaw, and heat in microwave with sauce on top?? - 9/29/10

    Reply from KATE-- (10/21/10)
    I have never tried doing that, but I think it might work. My only conern is how fresh it will taste over a period of time. Sorry I can't help you further with this.

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  • Question: the number of servings is 12. Does that mean 12 per loaf or 12 for the total recipe? - 9/25/09

    Reply from KATE-- (10/20/09)
    The serving is 12 for both meatloafs (6 servings per indivdual meatloaf pan). These freeze very well and will keep for 4-6 weeks in the freezer. I love having an extra meal in the freezer!

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  • Very Good

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