Stuffed Italian Meatloaf – A Comforting Twist on a Classic
A juicy, flavorful stuffed Italian meatloaf filled with mozzarella, spinach, and roasted red peppers, topped with marinara and Parmesan. Perfect for comforting dinners and special occasions.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Ingredients
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1 lb ground beef (80/20)
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½ lb Italian sausage (casings removed)
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¾ cup Italian breadcrumbs
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½ cup milk
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2 large eggs
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1 small onion, finely chopped
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2 garlic cloves, minced
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½ cup grated Parmesan cheese
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1 tsp Italian seasoning
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½ tsp salt
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¼ tsp black pepper
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¼ tsp red pepper flakes (optional)
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1½ cups fresh spinach (cooked and squeezed dry)
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1 cup shredded or sliced mozzarella
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½ cup roasted red peppers, sliced
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¼ cup fresh basil leaves
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1 cup marinara sauce
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Extra Parmesan, for topping
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a loaf pan.
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In a skillet, sauté garlic and onion until soft. Let cool.
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In a large bowl, mix breadcrumbs and milk. Let sit 5 minutes.
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Add beef, sausage, eggs, sautéed onion mixture, Parmesan, and seasonings. Mix until just combined.
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Flatten the meat mixture on parchment into a rectangle about ¾ inch thick.
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Layer spinach, mozzarella, roasted peppers, and basil in the center.
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Roll the meat over the filling, sealing the edges. Place seam-side down on the baking sheet.
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Spoon marinara over the top and sprinkle with Parmesan.
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Bake for 55–65 minutes, or until internal temperature reaches 160°F.
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Rest for 10 minutes before slicing.
Notes
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Substitute turkey for a leaner version.
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Add sun-dried tomatoes or mushrooms to the filling for variation.
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Freeze leftovers in slices for easy meals.