Description
This Stuffed Italian Meatloaf is a flavorful twist on a classic comfort dish, combining ground beef and Italian sausage with savory Italian herbs, gooey mozzarella, fresh spinach, and tangy sun-dried tomatoes. Baked to perfection and topped with a rich marinara sauce, this meatloaf makes a hearty and satisfying meal perfect for family dinners.
Ingredients
Scale
Meatloaf Mixture
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) Italian sausage (or additional ground beef)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Filling
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped spinach (fresh or frozen, drained)
- 1/4 cup sun-dried tomatoes (optional)
Topping
- 1/2 cup marinara sauce
- Extra shredded mozzarella and Parmesan cheese for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for cooking the meatloaf evenly.
- Mix Meatloaf Ingredients: In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, milk, Parmesan, eggs, minced garlic, Italian seasoning, salt, and pepper. Mix gently until all ingredients are well incorporated but avoid overworking the mixture to keep the meatloaf tender.
- Shape the Rectangle: Place a sheet of parchment paper on a clean surface. Flatten the meat mixture on top into a rectangular shape about 1/2 inch thick, making it large enough to hold the filling inside when rolled.
- Add Filling: Evenly spread shredded mozzarella, chopped spinach, and sun-dried tomatoes over the meat rectangle, leaving a small border around the edges to help seal the roll.
- Roll Meatloaf: Carefully roll the meat mixture up like a jelly roll, using the parchment paper to help lift and shape it. Seal the edges by pinching them together to enclose the filling securely.
- Prepare for Baking: Transfer the rolled meatloaf to a baking dish. Spread marinara sauce evenly over the top and sprinkle with extra mozzarella and Parmesan cheese for a delicious cheesy crust.
- Bake: Place in the preheated oven and bake for 45–50 minutes, or until the internal temperature reaches 160°F (71°C), the meat is cooked through, and the top is golden and bubbly.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This rest time helps the juices redistribute, keeping the meatloaf moist and flavorful.
Notes
- Use fresh or thawed and well-drained spinach to avoid excess moisture in the filling.
- Sun-dried tomatoes add a pop of flavor but can be omitted if unavailable or unwanted.
- For a milder flavor, substitute Italian sausage with more ground beef.
- Ensure the meatloaf is rolled tightly to prevent filling leakage during baking.
- Use a meat thermometer to check doneness to prevent over or undercooking.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
