Description
This Cheesy Stuffed Italian Meatloaf is a hearty comfort food classic elevated with a delicious gourmet twist. Featuring a moist ground beef blend filled with fresh spinach, marinara sauce, and a generous amount of mozzarella cheese, this recipe promises rich flavor and satisfying texture. Perfect for a family dinner, it combines Italian seasonings and Parmesan for a perfect savory bite.
Ingredients
Scale
Meatloaf Mixture
- 2 lbs ground beef (80/20 blend)
- 2 large eggs
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Stuffing and Topping
- 2 cups fresh spinach, chopped
- 2 cups shredded mozzarella cheese, divided
- 2 cups marinara sauce, plus extra for serving
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare your baking dish by greasing it or lining with parchment paper to prevent sticking.
- Mix Meatloaf Ingredients: In a large mixing bowl, combine the ground beef, eggs, Italian breadcrumbs, grated Parmesan cheese, milk, minced garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined, ensuring not to overwork the meat for tender meatloaf.
- Form Base Layer: Spread half of the meat mixture evenly into the prepared baking dish, pressing lightly to create a flat base layer for stuffing.
- Add Filling: Spread 1 cup of shredded mozzarella cheese evenly over the meat base, followed by an even layer of chopped fresh spinach, and then spread marinara sauce on top of the spinach to build layers of flavor.
- Cover With Remaining Meat: Carefully place the remaining meat mixture over the fillings, sealing the edges well to encase the cheese, spinach, and sauce inside to avoid leakage during baking.
- Apply Topping and Bake: Spread additional marinara sauce over the top of the meatloaf. Bake in the preheated oven for 45–50 minutes, or until the internal temperature reaches 160°F (71°C), indicating the meat is fully cooked.
- Add Final Cheese Layer: Remove the meatloaf from the oven and sprinkle the remaining 1 cup of shredded mozzarella cheese evenly across the top. Return to the oven and bake for another 5–10 minutes until the cheese melts and becomes bubbly and golden.
- Rest and Serve: Let the meatloaf rest for 10 minutes out of the oven to allow juices to redistribute. Garnish with chopped fresh parsley, slice, and serve warm with extra marinara sauce on the side if desired.
Notes
- Use a meat thermometer to ensure the meatloaf is fully cooked to prevent dryness or undercooked meat.
- For a lower-fat version, substitute ground turkey or lean ground beef and use low-fat cheese.
- Italian breadcrumbs add flavor; if unavailable, use plain breadcrumbs and add extra Italian seasoning.
- Make ahead tip: You can assemble the meatloaf a day before baking and refrigerate. Bring to room temperature before baking.
- Allowing the meatloaf to rest is crucial to keep it moist and make slicing easier.