Nonna's Italian Meatloaf with Mozzarella Stuffing | CookOS

Nonna's Italian Meatloaf

Name: Nonna's Italian Meatloaf with Mozzarella Stuffing
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 lb ground pork; 1 lb ground veal; 4 thick slices Italian bread; 1 cup Pecorino Romano cheese, grated, plus more for topping; black pepper, to taste; salt, to taste; 6 large eggs; 6 oz mozzarella cheese, sliced; 1/4 cup breadcrumbs; 1 large onion, chopped; 1 cup water; 1/2 cup white wine; 1/4 cup olive oil; 2 tbsp butter, cut into pats

Nonna's Italian Meatloaf combines ground pork and veal with a creamy mozzarella center, baked in a savory bath of onions and white wine for authentic, restaurant-quality comfort food.

🌍Italian 🏷️Meatloaf 🏷️Comfort-food 🏷️Ground-pork 🏷️Ground-veal Mozzarella-stuffed

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Total

1h 15m

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

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Ingredients

1 lb ground pork
1 lb ground veal
4 thick slices Italian bread
1 cup Pecorino Romano cheese, grated, plus more for topping
black pepper, to taste
salt, to taste
6 large eggs
6 oz mozzarella cheese, sliced
1/4 cup breadcrumbs
1 large onion, chopped
1 cup water
1/2 cup white wine
1/4 cup olive oil
2 tbsp butter, cut into pats

14 Ingredients

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Instructions

1
Preheat your oven to 375°F (190°C).
2
In a large bowl, combine the ground pork and ground veal.
3
Briefly soak the slices of Italian bread in water. Squeeze out all excess water, using only the soft inside of the bread (discard crusts), and add the soaked bread to the meat.
4
Add the grated Pecorino Romano cheese, black pepper, salt, and eggs to the bowl.
5
Using your hands, mix all ingredients thoroughly until well combined.
6
Transfer the mixture to a large baking pan. Form a rough loaf shape, then create an indentation down the center.
7
Fill the indentation with slices of mozzarella cheese, then sprinkle with more black pepper and a little more Pecorino Romano.
8
Fold the sides of the meatloaf over the cheese filling to enclose it, shaping it into a complete loaf.
9
Sprinkle the top of the meatloaf with breadcrumbs.
10
Arrange the chopped onions in the pan around the meatloaf.
11
Pour water and white wine into the pan. Drizzle olive oil over the meatloaf and place the pats of butter on top.
12
Bake for 1 hour until cooked through and golden brown.
13
Let the meatloaf rest for a few minutes before slicing and serving.

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Tips & Notes

Pro tips

Soak the Italian bread thoroughly in milk or water before mixing to ensure a tender, moist meatloaf; don't skip this step.
Stuff the mozzarella slices into the center of the loaf before baking—press gently to seal so cheese doesn't escape during cooking.
Use a meat thermometer (160°F internal) rather than relying on appearance; this prevents overcooking and keeps the texture tender.
Let the baked meatloaf rest 5–10 minutes in the pan before slicing; this allows juices to redistribute and makes it easier to portion.

Substitutions

Italian bread → panettone or ciabatta (maintains structure and absorbs liquid similarly)
Mozzarella → provolone or fontina (same melting quality, slightly different flavor)
White wine → dry vermouth or low-sodium chicken broth (maintains acidity and moisture)
Pecorino Romano → Parmigiano-Reggiano (milder flavor, use same amount)

Storage & make-ahead

Store covered in the refrigerator up to 4 days; reheat slices at 350°F for 10–15 minutes or in a skillet over medium heat with a splash of water.

Equipment

meat thermometer (recommended for accurate doneness) · large loaf pan or baking dish

Common Questions

Can I use all ground beef instead of pork and veal?

Yes, but the flavor will be less complex. The veal adds delicate sweetness and the pork provides richness; using all beef will create a denser, meatier result.

How do I know when the meatloaf is fully cooked?

An instant-read thermometer inserted into the thickest part (away from the cheese center) should reach 160°F. The internal juices should run clear, not pink.

What if my meatloaf is dry?

Ensure the Italian bread is fully soaked in liquid before mixing, don't overmix the meat, and don't overbake. The white wine bath helps keep it moist during baking.