Stuffed Italian Meatloaf: The Ultimate Comfort Food Twist
A flavorful Italian twist on a classic meatloaf, this version is stuffed with mozzarella and spinach, then topped with rich tomato sauce for a satisfying, cheesy dinner.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Ingredients
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1 ½ lbs ground beef (80/20)
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½ lb mild Italian sausage, casings removed
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2 large eggs
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¾ cup Italian-style breadcrumbs
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½ cup grated Parmesan cheese
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¼ cup finely chopped parsley
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¼ cup finely chopped onion
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3 cloves garlic, minced
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1 tsp salt
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½ tsp black pepper
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1 cup low-moisture mozzarella, shredded or sliced
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1 ½ cups fresh spinach, sautéed and squeezed dry
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½ cup marinara or tomato sauce (plus more for serving)
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
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In a large bowl, combine beef, sausage, eggs, breadcrumbs, Parmesan, parsley, onion, garlic, salt, and pepper. Mix until just combined.
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On parchment, flatten the meat mixture into a rectangle (~9×12 inches).
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Spread spinach and mozzarella evenly over the center, leaving a 1-inch border.
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Carefully roll up the meatloaf using the parchment. Seal edges tightly.
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Place loaf seam-side down on the baking sheet. Spread with tomato sauce.
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Bake for 45–55 minutes or until internal temp reaches 160°F (71°C).
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Let rest 10 minutes before slicing. Serve with extra sauce if desired.
Notes
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Sub provolone or ricotta for the filling.
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Add prosciutto or sun-dried tomatoes for variation.
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Store leftovers up to 4 days or freeze slices individually.
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Serve with pasta, roasted vegetables, or garlic bread.