Mozzarella Meat Loaf Wellington Recipe
Mozzarella Meat Loaf Wellington Recipe photo by Taste of Home
Next Recipe

Mozzarella Meat Loaf Wellington Recipe

Read Reviews
4.5 6 14
Publisher Photo
I took what I liked from a few different recipes and came up with this cheese-stuffed loaf. I make it for neighbors or friends who are sick or need help. It’s a pleaser!
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES: 8 servings


  • 1 egg, lightly beaten
  • 1 cup spaghetti sauce, divided
  • 1/4 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1 tablespoon minced fresh parsley
  • 1 tube (8 ounces) refrigerated crescent rolls

Nutritional Facts

1 slice: 385 calories, 22g fat (9g saturated fat), 99mg cholesterol, 718mg sodium, 17g carbohydrate (5g sugars, 1g fiber), 27g protein.


  1. In a large bowl, combine the egg, 1/3 cup spaghetti sauce, bread crumbs, salt and pepper. Crumble beef over mixture and mix well.
  2. On a piece of heavy-duty foil, pat beef mixture into a 12-in. x 8-in. rectangle. Sprinkle 1 cup cheese and parsley to within 1 in. of edges. Roll up jelly-roll style, starting with a long side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 13-in. x 9-in. baking dish.
  3. Bake, uncovered, at 350° for 1 hour; drain. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends. Bake for 14-18 minutes or until a thermometer reads 160° and crust is golden brown. Sprinkle with remaining cheese; bake 1 minute longer. Let stand for 5 minutes.
  4. Using two large spatulas, carefully transfer meat loaf to a serving platter. Serve with remaining spaghetti sauce. Yield: 8 servings.
Originally published as Meat Loaf Wellington in Taste of Home October/November 2006, p29

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Mozzarella Meat Loaf Wellington

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
rebelwithoutaclue User ID: 4288906 248348
Reviewed May. 18, 2016

"If you use 2 beaten eggs this will hold together better. This recipe needs just a little punching up but not much. Spinach (7 oz can drained) and not parsley was a good suggestion and some garlic pwr made a difference. I used Vodka Sauce instead of Marinara Sauce."

stalormar User ID: 7652662 225736
Reviewed May. 1, 2015

"I love this recipe. But I put spinach instead of parsley and sometimes sliced mushrooms in the middle. I also prefer pizza dough."

cyounce User ID: 2118537 93606
Reviewed Sep. 16, 2013

"This was okay. I had trouble getting the roll to stay together. Seemed like a lot of work for just an average result. Will stick with my standard meatloaf recipe in the future."

LauraManning User ID: 968398 161349
Reviewed Dec. 31, 2010

"I've made this many times and my husband and I really like it. It looks fancy, but is pretty simple to make."

mamaof377 User ID: 3321084 66211
Reviewed May. 2, 2010

"This recipe is great! My family of 5 just loves it!! Big hit with the kids."

ssstome User ID: 2989727 145015
Reviewed Oct. 20, 2009

"My husband loves this meatloaf! Have made some midifications to it over time. We had crubled bacon, onion, bell pepper and garlic to the meat mixture just to flavor it up, but the idea is incredible and the crescent roll crust just makes it awesome!"

Loading Image