Spaghetti-Stuffed Meatloaf

Why You’ll Love This Recipe

I love this recipe because it turns two comfort foods—meatloaf and spaghetti—into one rich, layered dish. I enjoy the surprise of cutting into it and seeing the spaghetti and melted cheese inside. I also like how it combines hearty meat, saucy pasta, and gooey mozzarella into a single slice that feels indulgent and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 lb spaghetti, cooked and drained
• 2 cups tomato sauce
• 6 string cheese sticks
• 1 lb ground beef
• 1 lb ground pork
• 2 eggs
• 1 2/3 cups breadcrumbs
• Garlic, minced
• 1 onion, diced
• 1 cup Parmesan cheese
• Salt and pepper, to taste
• Fresh mozzarella slices
• Chives (for garnish)
• 1 cup tomato sauce (plus more for serving)

Directions

I start by mixing cooked spaghetti with tomato sauce until well coated. I line a loaf pan with plastic wrap and press half of the sauced spaghetti into the bottom.

I layer string cheese on top, then cover it with the remaining spaghetti. I wrap and freeze it until it becomes firm so it holds its shape later.

I prepare the meat mixture by gently combining ground beef, ground pork, breadcrumbs, eggs, garlic, onion, Parmesan, salt, pepper, and tomato sauce. I mix just until combined so the meat stays tender.

I place the meat mixture between parchment paper and roll it out into a large rectangle. I remove the frozen spaghetti loaf and place it in the center, then carefully wrap the meat around it, sealing it completely.

I transfer it to a baking dish, brush the top with tomato sauce, and add fresh mozzarella slices.

I bake it at 350°F (175°C) for about 1 hour, or until the meat is fully cooked and the inside is hot and cheesy. I let it rest slightly before slicing so it holds together.

Servings and timing

I usually get about 10 servings from this recipe.

Prep time: 30 minutes
Freezing time: 1–2 hours
Cook time: 1 hour
Total time: about 3 hours

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. I reheat slices in the oven so the meat stays firm and the cheese melts again properly. I sometimes add a bit of extra tomato sauce when reheating to keep it moist.

FAQs

Can I use only ground beef instead of beef and pork?

I can use only ground beef, but I find that pork adds extra juiciness and flavor.

Why do I freeze the spaghetti layer?

I freeze it so it holds its shape and is easier to wrap inside the meat mixture.

Can I skip the string cheese?

I can skip it, but I like it because it creates a melted cheesy center.

How do I know the meatloaf is fully cooked?

I check that the internal temperature reaches 160°F (71°C) and the juices run clear.

Can I make this ahead of time?

I can assemble it ahead and keep it refrigerated, then bake it when ready to serve.

Conclusion

I enjoy making spaghetti-stuffed meatloaf because it feels creative, hearty, and comforting all at once. I like how each slice reveals layers of pasta, cheese, and seasoned meat. It’s a filling dish that always feels like a special twist on classic comfort food.