Cheesy Stuffed Italian Meatloaf
A comforting twist on the classic meatloaf, filled with melty mozzarella and fresh spinach for a gourmet touch.
Ingredients
Meatloaf Base
- 2 lbs Ground Beef (80/20 blend)
- 2 Large Eggs
- 1 Cup Italian Breadcrumbs
- ½ Cup Grated Parmesan Cheese
- ¼ Cup Milk
- 3 Cloves Garlic, Minced
- 2 Teaspoons Italian Seasoning
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
Filling 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 For garnish
Instructions
Preparation
- Start by clearing off your countertop and gathering all your ingredients. Preheat your oven to 375°F (190°C).
- In a large bowl, combine the ground beef, eggs, Italian breadcrumbs, grated Parmesan cheese, milk, minced garlic, Italian seasoning, salt, and black pepper. Mix well until all ingredients are blended.
- Spread half of the meat mixture into a prepared baking dish, pressing it down to form an even layer.
- Sprinkle 1 cup of shredded mozzarella cheese over the meat base, followed by the chopped spinach and half of the marinara sauce.
- Carefully spread the remaining meat mixture over the filling, sealing the edges well.
- Spread the remaining marinara sauce over the top of the meatloaf.
Cooking
- Bake for 45-50 minutes or until the internal temperature reaches 160°F (71°C).
- Remove the meatloaf from the oven and sprinkle the remaining mozzarella on top. Return to the oven for an additional 5-10 minutes until the cheese is bubbly and golden.
- Let the meatloaf sit for about 10 minutes before slicing.
Serving
- Garnish with fresh parsley and serve with extra marinara sauce on the side.
Notes
For variations, consider adding roasted peppers or using different cheese types. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.