Zucchini and Cheese Stuffed Meatloaf

Linda Dalton


This recipe was inspired by summer produce and a fridge clean out. The combination of ground sirloin and sweet Italian sausages is delightful, while the cheese filled inside is just pure decadence. You probably won't have any left for sandwiches, so I recommend you make a double loaf.


★★★★★ 1 vote

15 Min
1 Hr 15 Min


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1 medium
1 lb
ground sirloin
sweet italian sausages uncased
1 large
2 Tbsp
3/4 tsp
dried oregano
1 Tbsp
dried minced onion
1/4 tsp
ground black pepper
1/2 tsp
kosher salt
1 Tbsp
worcestershire sauce
1/4 c
seasoned bread crumbs
2 slice
mozzarella string cheese
2 slice
velveeta cheese
your favorite marinara sauce for topping

How to Make Zucchini and Cheese Stuffed Meatloaf


  • 1Grate zucchini and place in a large bowl. I squeezed out some of the liquid, but wasn't really too concerned because I like my meatloaf juicy and moist.
  • 2To the zucchini add the egg, milk, oregano, minced onion, salt, pepper, Worcestershire and bread crumbs. Mix well and add the sirloin and sausage. Combine meats with seasonings, but don't over mix, as the meat will get overworked and tough.
  • 3Remove from the bowl and flatten your meat mixture to about 1 inch in height. Place your cheese in the middle of your rolled out loaf. You might want to add more cheese, but beware, if there's too much cheese inside it will find a way to seep out while it's cooking, and will just about disappear.
  • 4Roll loaf back up to cover the cheese and place in a baking dish prepped with cooking spray. Top with your favorite marinara sauce and bake for 1 to 1-1/4 hours.
  • 5Let sit for about 15 minutes and slice. And if you like to bring your lunch to work with you, a slice of this cheesy little zucchini-filled meatloaf makes a super sandwich. One minute in the microwave, a little extra sauce, and you're all set! Hope you enjoy:)

Printable Recipe Card

About Zucchini and Cheese Stuffed Meatloaf

Course/Dish: Beef, Meatloafs
Main Ingredient: Beef
Regional Style: American

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