Description

Stuffed Italian Meatloaf is a hearty, flavor-packed twist on the classic. Juicy ground beef (or a beef-sausage combo) wraps around creamy ricotta, melty mozzarella, and tender spinach, all topped with marinara and more cheese. It’s cozy enough for a weeknight, yet pretty enough to serve at Sunday dinner. The swirl inside will wow your guests, but it’s secretly so easy to make!

Ingredients

Scale

For the Meatloaf Base

2 lbs ground beef (or 1 lb beef + 1 lb Italian sausage)
2 eggs
3/4 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup milk
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper

For the Filling

2 cups fresh spinach, sautéed until wilted
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese (optional, for creaminess)

For the Topping

1 cup marinara sauce
1/2 cup shredded mozzarella cheese
Fresh parsley, for garnish

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Instructions

Preheat the oven to 375°F (190°C). Line a loaf pan or baking sheet with parchment paper.
In a large bowl, combine ground beef, eggs, breadcrumbs, Parmesan, milk, Italian seasoning, salt, and pepper. Mix until just combined.
Place a sheet of parchment paper on the counter. Spread the meat mixture into a large rectangle, about 1/2 inch thick.
Evenly layer the sautéed spinach, shredded mozzarella, and ricotta over the meat, leaving a 1-inch border.
Starting at the short end, roll up the meatloaf tightly using the parchment paper to help. Seal the ends and edges well.
Transfer seam-side down to the prepared pan. Spread marinara over the top.
Bake for 45–55 minutes, until the internal temperature reaches 160°F (71°C).
In the last 5 minutes, sprinkle the remaining mozzarella on top and bake until melted.
Let rest for 10 minutes before slicing. Garnish with fresh parsley and serve with extra marinara, if desired.

Notes

You can substitute the beef/sausage mix with ground turkey or chicken for a lighter option.
Don’t skip sealing the edges of the roll — it keeps the cheesy filling inside.
For a stronger Italian flavor, add minced garlic or fresh basil to the filling.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze slices for up to 2 months.

Reheat in the oven at 350°F until hot, or use the microwave for a quicker option.