Description
This Stuffed Italian Meatloaf combines the rich flavors of ground beef and Italian sausage with a cheesy, spinach-filled center and a tangy marinara topping. Perfect for a hearty dinner, this recipe features Italian seasonings and Parmesan cheese that add a savory depth, while the spinach provides freshness. Baked to perfection, it’s both comforting and impressive for family meals or entertaining guests.
Ingredients
Scale
Meatloaf:
- 1 1/2 lbs ground beef
- 1/2 lb ground Italian sausage
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup bread crumbs
- 2 large eggs
- 1/2 cup Parmesan cheese, grated
- 2 tbsp Italian seasoning
- 1 tbsp parsley, chopped
- 1/2 cup milk
- Salt and pepper to taste
Filling:
- 1 cup mozzarella cheese, shredded
- 1 cup spinach, chopped (optional)
- 1/4 cup marinara sauce
Topping:
- 1/2 cup marinara sauce
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare it for baking the meatloaf evenly.
- Prepare the meat mixture: In a large bowl, thoroughly combine the ground beef, Italian sausage, finely chopped onion, minced garlic, bread crumbs, eggs, grated Parmesan, Italian seasoning, and chopped parsley. Add the milk, salt, and pepper and mix well until all ingredients are evenly incorporated.
- Shape the meatloaf base: On a baking sheet, shape the meat mixture into a rectangular loaf approximately 9 by 12 inches, creating a solid base for stuffing.
- Stuff the meatloaf: Make a well in the center of the meatloaf and fill it with the shredded mozzarella, chopped spinach if using, and a spoonful of marinara sauce to add moisture and flavor.
- Seal the loaf: Carefully fold the sides of the meat around the filling, pressing the edges tightly to enclose the filling and form a neat loaf.
- Add the topping: Spread the remaining marinara sauce evenly over the top of the loaf, then sprinkle with the remaining grated Parmesan cheese for a flavorful crust.
- Bake: Place the meatloaf in the preheated oven and bake for 45 to 55 minutes, or until the internal temperature reaches 160°F (71°C) to ensure it is fully cooked.
- Rest and serve: Allow the meatloaf to rest for 10 minutes once out of the oven to help it set and lock in juices before slicing. Serve with extra marinara sauce if desired.
Notes
- Variations: Add mushrooms, bell peppers, or olives to the filling for extra flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap the meatloaf tightly in foil and freeze for up to 3 months. Thaw completely before reheating.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
