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

Mozzarella Meat Loaf Wellington Recipe

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4.5 6 14
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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
Contest Winning Test Kitchen Approved
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 serving (1 slice) equals 385 calories, 22 g fat (9 g saturated fat), 99 mg cholesterol, 718 mg sodium, 17 g carbohydrate, 1 g fiber, 27 g 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.

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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."

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."

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."

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."

Reviewed May. 2, 2010

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

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