Italian Stuffed Meatloaf

Why You’ll Love This Recipe

You’ll love this Italian Stuffed Meatloaf because it’s bursting with flavor and feels like an Italian feast in one pan. The cheesy, savory filling adds a surprise element to every slice, while the marinara topping keeps it moist and flavorful. It’s easy to prepare, perfect for family dinners, and makes impressive leftovers that taste even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or a mix of beef and pork)
• Breadcrumbs
• Milk
• Eggs
• Grated Parmesan cheese
• Fresh parsley, chopped
• Garlic, minced
• Onion, finely chopped
• Italian seasoning
• Salt and black pepper
• Marinara sauce
• Baby spinach, fresh
• Mozzarella cheese, sliced or shredded
• Olive oil

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
2. In a large bowl, combine breadcrumbs and milk. Let sit for a few minutes until the breadcrumbs absorb the milk.
3. Add ground beef, eggs, Parmesan cheese, parsley, garlic, onion, Italian seasoning, salt, and pepper. Mix gently until combined — do not overmix.
4. On a piece of parchment paper, flatten the meat mixture into a rectangle about ½ inch thick.
5. Layer fresh spinach and mozzarella cheese evenly over the top, leaving a small border around the edges.
6. Carefully roll the meatloaf from the short end, using the parchment to help form a tight roll. Seal the edges and ends to keep the filling inside.
7. Place the roll seam-side down in the prepared pan.
8. Brush the top with a thin layer of marinara sauce.
9. Bake for 45–55 minutes, or until the internal temperature reaches 160°F (71°C).
10. Let rest for 10 minutes before slicing. Serve with extra marinara sauce and garnish with fresh parsley.

Servings and timing

This recipe serves 6 people.
Preparation time: 20 minutes
Cooking time: 55 minutes
Total time: 1 hour 15 minutes

Variations

• Three-Cheese Stuffed Meatloaf: Add ricotta and provolone to the filling for extra creaminess.
• Spinach-Free Option: Substitute roasted red peppers or sun-dried tomatoes for the spinach.
• Low-Carb Version: Replace breadcrumbs with almond flour or crushed pork rinds.
• Spicy Twist: Mix crushed red pepper flakes into the meat mixture for a subtle kick.
• Turkey Meatloaf: Use ground turkey for a leaner alternative.

Storage/Reheating

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven at 350°F (175°C) for 10–15 minutes or in the microwave for about 1 minute per slice. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

What kind of meat works best for stuffed meatloaf?

A mix of ground beef and pork gives the best texture and flavor, but all beef or ground turkey also work well.

Can I use frozen spinach?

Yes, just thaw and squeeze out all excess water before layering it in the loaf.

How do I keep my meatloaf from falling apart?

Make sure to include eggs and breadcrumbs, which help bind the ingredients together.

Can I make this meatloaf ahead of time?

Yes, assemble it a day ahead and refrigerate until ready to bake.

Should I cover the meatloaf while baking?

It’s best to bake uncovered so the top browns nicely, but you can cover loosely with foil if it’s browning too quickly.

What can I serve with Italian Stuffed Meatloaf?

It pairs well with mashed potatoes, garlic bread, roasted vegetables, or a crisp green salad.

Can I use store-bought marinara sauce?

Absolutely — use your favorite brand, or make a simple homemade sauce for extra flavor.

How do I know when the meatloaf is done?

Use a meat thermometer; the internal temperature should reach 160°F (71°C).

Can I freeze cooked meatloaf slices?

Yes, freeze individual slices wrapped tightly for easy reheating later.

How do I prevent the cheese from leaking out?

Seal the edges of the meatloaf tightly and avoid overfilling with cheese or spinach.

Conclusion

Italian Stuffed Meatloaf takes a beloved comfort food and gives it an irresistible Mediterranean twist. With its gooey cheese center, savory beef mixture, and rich marinara topping, it’s a family-friendly meal that’s both impressive and easy to make. Whether served for Sunday dinner or a cozy weeknight meal, this stuffed meatloaf is sure to become a new favorite at your table.

Italian Stuffed Meatloaf

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Italian Stuffed Meatloaf is a deliciously comforting twist on the classic meatloaf, filled with gooey mozzarella, tender spinach, and savory herbs, then topped with rich marinara sauce. It’s hearty, flavorful, and perfect for family dinners or cozy nights in.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Baked
• Cuisine: Italian
• Diet: Halal

Ingredients

• 1 ½ lbs ground beef (or a mix of beef and pork)
• ¾ cup breadcrumbs
• ½ cup milk
• 2 large eggs
• ½ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• ½ small onion, finely chopped
• 1 tsp Italian seasoning
• 1 tsp salt
• ½ tsp black pepper
• 1 cup marinara sauce (plus extra for serving)
• 1 cup baby spinach, fresh
• 1 cup mozzarella cheese, shredded or sliced
• 1 tbsp olive oil

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a loaf pan or line a baking sheet with parchment paper.
2. In a large bowl, combine breadcrumbs and milk. Let soak for a few minutes until absorbed.
3. Add ground beef, eggs, Parmesan, parsley, garlic, onion, Italian seasoning, salt, and pepper. Mix until just combined.
4. Spread the mixture onto parchment paper, forming a rectangle about ½ inch thick.
5. Layer spinach and mozzarella over the meat, leaving a small border around the edges.
6. Roll the meatloaf tightly from the short end, sealing the edges to keep the filling inside.
7. Transfer to the prepared pan, seam side down.
8. Brush the top with marinara sauce.
9. Bake for 45–55 minutes, or until the internal temperature reaches 160°F (71°C).
10. Rest for 10 minutes before slicing. Serve with extra marinara sauce and garnish with parsley.

Notes

• Do not overmix the meat mixture to keep it tender.
• If using frozen spinach, thaw and squeeze out excess liquid first.
• Use a thermometer to ensure proper doneness (160°F).
• Let the loaf rest before slicing to help it hold its shape.
• Leftovers make great sandwiches the next day.

Nutrition

• Serving Size: 1 slice (about 1/6 of loaf)
• Calories: 420
• Sugar: 4g
• Sodium: 720mg
• Fat: 26g
• Saturated Fat: 10g
• Unsaturated Fat: 14g
• Trans Fat: 0.5g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 33g
• Cholesterol: 150mg