Your family and friends won’t believe their eyes when you cut into this extra cheesy Spaghetti Stuffed Meatloaf. It’s two classic family recipes rolled into one delicious main course.
I came up with the idea for this stuffed meatloaf recipe because I wanted to make something that was a little unexpected, and something topped with a thick layer of melted cheese.
The result is this very large family-friendly meatloaf will feed a hungry family with two family classic recipe rolled into one.
However, if you’re not in need of a 6-pound meatloaf, this method of making a spaghetti stuffed meatloaf will be awesome if you have leftover spaghetti in the fridge.
This way you can cut back on the amount of ground beef you’ll need, and you can make a more manageable size stuffed meatloaf if desired.
The ingredients I used to make my spaghetti stuffed meatloaf may be different from the ingredients you may choose to use, especially if you have leftover spaghetti mixed with sauce in your fridge. That said, I used cooked spaghetti, canned diced tomatoes, canned tomato sauce, dried basil, dried oregano, garlic powder, tomato paste, shredded parmesan cheese, ground beef, eggs, salt, pepper, and shredded mozzarella cheese.
Also, the amount of these ingredients you choose to use may differ than what I write in the recipe card depending on how big a spaghetti stuffed meatloaf you’re planning to make, and how many people you need to feed. The meatloaf I made will feed approximately 10 – 12 very hungry people, so it’s perfect for feeding a large gathering.
However, by easily dividing the ingredient amounts in half, you’ll have the same delicious dinner, but in a much small size.
For me, since I always rely on leftovers to make the upcoming cook-week less stressful, I’m all about bigger being better!
How to make spaghetti stuffed meatloaf:
- If you don’t have leftover spaghetti with sauce in the fridge, cook spaghetti according to package directions and reserve some of the cooking water.
- Drain the spaghetti and add a splash of cooking water back into the cooked spaghetti along with a can of diced tomatoes, and tomato sauce.
- Add some dried basil, oregano, garlic powder, tomato paste, and shredded Parmesan cheese to the cooked spaghetti and stir well to combine.
- Set aside to cool.
- Meanwhile, in a large bowl mix the ground beef, salt, pepper, dried basil, dried oregano, eggs, and Parmesan cheese.
- When the ground beef is thoroughly mixed pat half of the meat on a piece of parchment paper into an approximate 12″ x 8″ rectangle. *Note – if you’re making a smaller meatloaf, your rectangle will be smaller in size.
- Carefully transfer the patted meat rectangle into a baking dish that has been prepared with cooking spray.
- Use your hands and fingers to pat the bottom of the meatloaf to form a well with higher sides.
- Add the prepared spaghetti into the center of the meatloaf making sure to leave an approximate 1½” border around the entire loaf.
- Sprinkle the top of the spaghetti with some Parmesan cheese.
- Pat the remaining meatloaf (on parchment paper) into a slightly larger size rectangle than the first rectangle (to compensate for the amount of spaghetti), and carefully flip the meatloaf “top” to cover the spaghetti.
- Pat and press the two meatloaves halves to securely encase the spaghetti inside during cooking.
- Place the meatloaf in a preheated 375-degree oven for approximately 1½ hours. *Note – the cooking time will be different depending on the size meatloaf you’re making. You’ll know it’s ready when the meatloaf has shrunk approximately 1″.
- Remove the meatloaf from the oven and (if desired) use a turkey baster to remove the grease from the bottom of the pan.
- Spoon tomato sauce over the meatloaf and top with shredded mozzarella, and Parmesan cheese.
- Return the meatloaf to the oven and cook until the cheese is completely melted on top.
- Remove the meatloaf from the oven and allow it to sit for at least 15 minutes before slicing and serving.
Additional spaghetti-stuffed recipes:
Spaghetti Stuffed Meatloaf
- 1 pound cooked spaghetti drained, but reserve some cooking water
- 1 can (15.5) diced tomatoes
- 2 can (15.5) tomato sauce
- 3/4 cup spaghetti cooking water
- OR use leftover spaghetti with sauce
- 2 teaspoons dried basil divided
- 2 teaspoons dried oregano divided
- 2 teaspoons garlic powder
- 2 tablespoons tomato paste
- 1 cup shredded Parmesan cheese divided
- 5 pounds ground beef
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
- 2 eggs
- 2 cups shredded mozzarella cheese
- Preheat oven to 375 degrees.
- Prepare the spaghetti according to box directions. Drain (reserving 3/4 cups of the pasta water) and return the spaghetti to the pot.
- Add the diced tomatoes, and 1 can of the tomato sauce to the drained spaghetti along with the tomato paste, 1 teaspoon dried basil, 1 teaspoon dried oregano, garlic powder, and ¼ cup of the Parmesan cheese. Mix well and set aside to cool.
- Place the ground beef, ¼ cup shredded Parmesan cheese, salt, pepper, 1 teaspoon dried oregano, 1 teaspoon dried basil, and eggs into a large bowl. Mix well to combine.
- Divide the ground beef mixture in half and pat half of the mixture on a sheet of parchment paper to form a 12″ x 8″ rectangle.
- Carefully flip the meatloaf rectangle into a 13″ x 9″ baking dish that has been sprayed with cooking spray.
- Pat the meatloaf to form a large well in the center as a bed area for the spaghetti.
- Spoon the sauced spaghetti into the center of the meatloaf rectangle, leaving an approximate 1½” border around all sides.
- Top the spaghetti with ¼ cup of the shredded Parmesan.
- Pat the remaining meatloaf mixture into a slightly larger size rectangle then before (to compensate for the spaghetti), and carefully flip the meatloaf rectangle over the top of the spaghetti.
- Pat and press the two meatloaf halves together so the spaghetti stays inside while cooking.
- Cook the meatloaf in a preheated oven for 1½ hours.
- Remove the meatloaf from the oven and use a turkey baster to remove most of the grease from the bottom of the pan.
- Spoon approximately 1 cup of tomato sauce over the meatloaf and top with the mozzarella cheese and remaining parmesan.
- Return the meatloaf to the oven and cook until the cheese has thoroughly melted.
- Remove from the oven and allow the meatloaf to sit (covered) for at least 15 minutes before slicing and serving.
measuring spoons and cups
13″ x 9″ baking dish
large bowl *Note – leftover spaghetti with sauce works well for this recipe, if desired
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