Print

Stuffed Italian Meatloaf

stuffed Italian meatloaf - featured image
Print Recipe

This stuffed Italian meatloaf is a comforting, hearty dinner featuring juicy ground beef, gooey mozzarella cheese, herby spinach, and a tangy marinara sauce. It’s easy to prepare, crowd-pleasing, and perfect for both weeknights and special occasions.

Ingredients

Scale
  • 2 lbs ground beef (80/20 or 85/15)
  • 1/2 lb Italian sausage, casings removed (optional)
  • 1 cup breadcrumbs (plain or Italian style, or panko)
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 2 tsp Italian seasoning (or dried oregano, basil, and thyme)
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp fresh parsley, chopped (optional)
  • 1 1/2 cups mozzarella cheese, shredded or sliced
  • 2 cups baby spinach, roughly chopped
  • 1/2 cup roasted red peppers, sliced thin (optional)
  • 1 1/2 cups marinara sauce, divided
  • 1/2 cup mozzarella or provolone cheese, shredded (for topping)
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet or 9×5-inch loaf pan with parchment paper or foil, leaving overhang for easy lifting.
  2. In a large bowl, combine ground beef, Italian sausage, breadcrumbs, eggs, milk, Parmesan, garlic, onion, Italian seasoning, salt, pepper, and parsley. Mix gently until just combined.
  3. Lay a large piece of parchment paper on your work surface. Pat the meat mixture into a 10×14-inch rectangle, about 3/4 inch thick.
  4. Evenly layer mozzarella and chopped spinach over the meat, leaving a 1-inch border. Scatter roasted red peppers if using.
  5. Starting from the short end, use the parchment to help roll the meatloaf into a tight log. Pinch seams and ends to seal.
  6. Place the rolled meatloaf seam-side down on the prepared pan. Spoon 1 cup marinara sauce over the top and spread evenly.
  7. Bake for 45-55 minutes, until browned, bubbling, and a thermometer inserted in the center reads 160°F (71°C).
  8. During the last 10 minutes of baking, sprinkle remaining mozzarella or provolone over the top for a melty finish.
  9. Let the meatloaf rest for at least 10 minutes before slicing. Garnish with fresh basil if desired.
  10. Slice with a serrated knife and serve with extra warm marinara sauce.

Notes

For gluten-free, use GF breadcrumbs or crushed crackers. For a lighter version, use ground turkey or chicken. Don’t overmix the meat for best texture. Let the meatloaf rest before slicing to keep it juicy. Bake free-form on a sheet pan for a crispier crust. If the mixture is too wet, add more breadcrumbs; if too dry, add a splash of milk or another egg. Cheese leaking out is normal and delicious.

Nutrition

Keywords: stuffed Italian meatloaf, beef dinner, easy meatloaf, mozzarella, spinach, comfort food, Italian recipe, family dinner, weeknight meal, homemade meatloaf

Find it online: https://atomicbite.com/stuffed-italian-meatloaf-recipe-easy-homemade-beef-dinner-idea/