Lasagna-Stuffed Meatloaf

No one ever said, "hey, this meatloaf could use lasagna inside of it," but then again, nobody "asked" for the iPhone either.


  • 1 cup ricotta
  • 1/2 teaspoon fresh lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound ground beef
  • 1/2 cup Italian breadcrumbs
  • 2 large eggs, beaten
  • 2 tablespoons chopped parsley
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • Salt and pepper, to taste
  • 3 cups shredded mozzarella cheese
  • 4 lasagna noodles, cooked al dente
  • 1/2 cup of your favorite tomato sauce


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together ricotta, lemon zest, salt and pepper. Set aside.
  3. In a separate bowl, mix together ground beef, breadcrumbs, eggs, parsley, garlic, tomato paste, salt and pepper until combined.
  4. Press three-fourths of the meat mixture into a loaf pan, pressing along the bottom and up the edges, forming a well in the middle.
  5. In the center of the meatloaf, layer a lasagna noodle, followed by the ricotta mixture and slices of mozzarella. Repeat layers, with the last layer being a lasagna noodle. Cover with remaining meat mixture to seal.
  6. Cover with foil and bake for 35 minutes. Remove from oven and flip over onto a sheet tray. Top with tomato sauce and slices of fresh mozzarella. Set oven to broil, and broil the meatloaf until the cheese is golden brown and bubbly. Slice and serve!