This recipe for Gorgonzola-Stuffed Meatloaf is a good one! We love meatloaf around our house. I think there needs to be a meatloaf comeback of sorts. I grew up loving meatloaf and therefore make it very often for my own family. A lot the time I hear groans from friends and family members who do not have such fond memories of meatloaf.
Can I be honest thought? I only really like the meatloaf I make. I don’t like the fake green pepper flavor meatloaf sometimes has when you get it at a restaurant or if you use a packaged seasoning mix. I’ve also learned that mixing veal, pork, and beef yields the most flavorful and tender meatloaf imaginable. In fact, I like very little seasoning added in – a little Worcestershire and thyme, a good sprinkle of salt and pepper are all it really needs. Well, and then you can always kick it up a notch and add a vein of Gorgonzola, which makes it even better! When I was younger, I would use cheddar, but the Gorgonzola is infinitely better in every way. Give it a try I say!
This has my husband’s seal of approval – the Gold Star. To serve, I go traditional and add a side of roasted carrots and mashed potatoes. You can’t go wrong!
Here are some of our other family favorite recipes:
Slow Cooker Beef Stroganoff
Biscuit-Topped Chicken Pot Pie with Asparagus, Mushrooms, and Leeks
Maple Mustard Roasted Chicken
Gorgonzola Stuffed Meatloaf
A flavorful, juicy meatloaf with a layer of Gorgonzola in the middle.
- Total Time: 1 hour 20 mins
- Yield: 8 servings 1x
- 8 ounces ground pork
- 8 ounces ground veal
- 8 ounces ground beef
- 1 onion, minced
- 1/4 to 1/2 cup milk (more or less)*
- 1 cup freshly toasted bread crumbs
- 2 large eggs
- 1/3 cup ketchup
- 2 Tbsp. Worcestershire
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. dried thyme
- 4 ounces crumbled or thinly sliced Gorgonzola cheese
- Preheat oven to 400°F.
- Mix ground meats together in a large bowl.
- In a separate bowl, whisk eggs and milk together. Add the remaining ingredients, adding the bread crumbs last. Mix well and add to the meat mixture. Use your hands or a wooden spoon to mix everything together. Make sure it’s all incorporated and uniform in texture, but don’t overmix.
- Evenly press half of the mixture on the bottom of a loaf pan.
- Crumble cheese or lay slices over the meatloaf in an even layer.
- Top with remaining meat mixture.
- Bake for 40-60 minutes, or until internal temperature reaches 160°F.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Main Dish
HOW TO PHOTOS + TIPS
Evenly press half the meat mixture into the bottom of a loaf pan.
Sprinkle with crumbled Gorgonzola or lay slices of the cheese over the top of the meat.
Top with remaining meat mixture.
Bake for 40-60 minutes, or until the internal temperature reaches 160°F. Let stand for a few minutes before slicing and serving.
Hi…I just blog hopped and come cross your blog,what a nice blog you have since I enjoy trying new recipes too. Come and visit my blog too..though I’m jut a woman who loves cooking to my loved ones…bye!
This sounds really good. I will have to try it.
Hi Lindsey – We work hard at Graham!!! – I asked your hubby about his delicious lunch and I mentioned that I need a recipe for a really good meatloaf…So here i am and I will visit often – the site looks great…this is wonderful. Thank you. Margaret –
I was searching for a meatloaf with Gorgonzola recipe tonight and came upon yours. It was wonderful — just what I wanted! My only tweak was to add some chopped spinach. One of my dinner guests said it was her favorite meal ever. Thank you! Cathleen from Virginia
P.S. The pictures real helped with the cheese layering.
Made this last night (or at least mostly – was missing a couple of things). Loved it! Thank you!
I really enjoyed your recipe but for those who really like the gorgonzolas ive found that 8oz works much better and I crumbled about half into the actual meat while mixing and then did half in the pan with the other half of the gorgonzolas and then covered it with the rest of the meat.