Stuffed Italian Meatloaf with Spinach and Cheese

why make this recipe

Stuffed Italian Meatloaf with Spinach and Cheese is a delightful twist on the classic meatloaf.

It’s hearty, flavorful, and combines ground beef and pork with a delicious cheese and spinach filling. This dish is great for family dinners, meal prep, or impressing guests. The combination of textures and tastes makes it a standout dish that everyone will enjoy.

how to make Stuffed Italian Meatloaf with Spinach and Cheese

Ingredients:

• 1 ½ pounds lean ground beef
• 1 pound ground pork or Italian sausage
• 2 cups marinara sauce (divided)
• ½ cup finely chopped onion
• ⅓ cup shredded Parmesan cheese (divided)
• ¼ cup Italian bread crumbs
• 1 large egg
• 1 tablespoon minced garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 3 oz prosciutto slices
• 2 cups packed fresh spinach
• 2 cups shredded mozzarella cheese
• Parsley (for garnish, optional)

3-Step Directions:

1. Prepare & Layer: Preheat oven to 350°F (175°C) and line a 9-inch loaf pan with parchment paper. In a large bowl, combine beef, pork, marinara sauce, onion, Parmesan, breadcrumbs, egg, garlic, Worcestershire sauce, Italian seasoning, and salt. Press the mixture into a rectangle on the parchment paper and layer prosciutto, spinach, and half the mozzarella on top.
2. Roll & Bake: Roll the meat tightly into a log, seam-side down, and place it in the prepared loaf pan. Bake for 45 minutes.
3. Finish & Serve: Top with the remaining marinara sauce and mozzarella, then bake for another 15–20 minutes until the cheese is golden. Let rest 10 minutes before slicing; garnish with parsley and Parmesan if desired.

how to serve Stuffed Italian Meatloaf with Spinach and Cheese

Serve the Stuffed Italian Meatloaf hot, sliced into thick pieces. It pairs wonderfully with a side of pasta, garlic bread, or a fresh salad. Drizzling more marinara sauce over the slices can enhance the flavor even more.

how to store Stuffed Italian Meatloaf with Spinach and Cheese

Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze slices for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven or microwave.

tips to make StuffedItalian Meatloaf with Spinach and Cheese

• Use a combination of lean meats for the best flavor and texture.
• Make sure the spinach is well-drained to avoid sogginess.
• Feel free to add your favorite herbs or spices to the meat mixture for extra flavor.
• Use fresh mozzarella for a creamier filling.
• Let the meatloaf rest before slicing to help it hold its shape.

variation

For a different twist, you can substitute the spinach with cooked and chopped mushrooms or mix in some bell peppers. You can also use different types of cheese for the filling, like provolone or cheddar, to change the flavor profile.

FAQs

1. Can I make this meatloaf in advance?
Yes! You can prepare the meat mixture and stuff it, then wrap it tightly and refrigerate it for up to 24 hours before baking.

2. Can I use ground turkey instead of beef and pork?
Absolutely! Ground turkey is a great lean alternative. Just make sure to adjust the cooking time if necessary.

3. What can I serve with this meatloaf?
It pairs well with mashed potatoes, roasted vegetables, or a simple green salad for a well-rounded meal.

Stuffed Italian Meatloaf with Spinach and Cheese

A delightful twist on classic meatloaf featuring ground beef, pork, and a delicious spinach and cheese filling. Perfect for family dinners or impressing guests.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 360

Ingredients Method Notes

Ingredients

  

Meat Mixture

• 1.5 pounds lean ground beef
• 1 pound ground pork or Italian sausage
• 2 cups marinara sauce (divided)
• 0.5 cup finely chopped onion
• 0.33 cup shredded Parmesan cheese (divided)
• 0.25 cup Italian bread crumbs
• 1 large egg
• 1 tablespoon minced garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt

Filling

• 3 oz prosciutto slices
• 2 cups packed fresh spinach
• 2 cups shredded mozzarella cheese

Garnish

• Parsley (optional) For garnish

Method

 

Preparation

1. Preheat oven to 350°F (175°C) and line a 9-inch loaf pan with parchment paper.
2. In a large bowl, combine beef, pork, marinara sauce, onion, Parmesan, breadcrumbs, egg, garlic, Worcestershire sauce, Italian seasoning, and salt.
3. Press the mixture into a rectangle on the parchment paper and layer prosciutto, spinach, and half the mozzarella on top.

Baking

1. Roll the meat tightly into a log, seam-side down, and place it in the prepared loaf pan.
2. Bake for 45 minutes.

Finishing

1. Top with the remaining marinara sauce and mozzarella, then bake for another 15–20 minutes until the cheese is golden.
2. Let rest for 10 minutes before slicing; garnish with parsley and Parmesan if desired.

Notes

Use a combination of lean meats for the best flavor and texture. Ensure spinach is well-drained to avoid sogginess. Feel free to add herbs or spices for extra flavor. Use fresh mozzarella for a creamier filling. Let the meatloaf rest before slicing for better shape.