If you’re anything like me, comfort food holds a special place in your heart — and this Stuffed Italian Meatloaf with Mozzarella, Spinach, and Marinara Recipe is the ultimate cozy meal. What I love most about this recipe is how it combines juicy, flavorful meat with melty mozzarella nestled inside, all brightened up by spinach and topped with rich marinara sauce. It’s perfect for a weekend family dinner when you want something hearty but still a bit special.

When I first tried this recipe, it quickly became a favorite because it’s impressive but straightforward to prepare, even on a busy weeknight. You’ll find that the Italian sausage adds a nice depth, and the spinach sneaks in a touch of greens without stealing the spotlight. Trust me—this stuffed Italian meatloaf will have your family asking for seconds every time.

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Why You’ll Love This Recipe

  • A Flavor-Packed Twist: The mozzarella and marinara inside make this meatloaf far from ordinary—it’s like a little Italian surprise in every bite.
  • Family-Friendly Comfort: This recipe hits the spot for kids and adults alike, making dinner an easy win for everyone.
  • Simple Yet Impressive: You don’t need to be a pro chef to nail this—easy steps lead to a show-stopping dish.
  • Flexible Ingredients: With options to add mushrooms, bell peppers, or olives, you can customize to match your mood and pantry.

Ingredients You’ll Need

The beauty of this Stuffed Italian Meatloaf with Mozzarella, Spinach, and Marinara Recipe is in the naturally complementary ingredients that work together to create big flavor without fuss. When shopping, fresh mozzarella and quality Italian sausage really elevate the final dish.

  • Ground beef: I like using 80/20 for juiciness and flavor balance.
  • Ground Italian sausage: Adds that garlicky, herby punch that’s essential for Italian flavor.
  • Small onion: Finely chopped so it blends into the meat and keeps every bite tender.
  • Garlic cloves: Fresh minced garlic amps up the savory notes here—don’t skip it!
  • Bread crumbs: They help the meatloaf hold together while keeping it moist.
  • Large eggs: These bind everything perfectly.
  • Parmesan cheese: Grated for a sharp, salty kick inside and on top.
  • Italian seasoning: A blend of herbs that’s key to capturing the right flavor profile.
  • Fresh parsley: Chopped, for freshness and color.
  • Milk: Adds moisture for a juicy texture.
  • Salt and pepper: Essential seasoning to enhance all the other flavors.
  • Mozzarella cheese: Shredded, for that gooey melty center everyone loves.
  • Spinach: Chopped and optional, but adds a lovely touch of green and mild sweetness.
  • Marinara sauce: Used inside and as a topping, homemade or store-bought works great.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how forgiving this Stuffed Italian Meatloaf with Mozzarella, Spinach, and Marinara Recipe is when it comes to tweaks — feel free to make it your own. Whether you want to add more veggies or swap out meats, here are a few of my favorite ways to customize.

  • Mushrooms or bell peppers: I’ve tossed diced mushrooms or bell peppers into the filling for extra texture and flavor, which my family always appreciates.
  • Olives: Kalamata olives introduce a briny punch that pairs beautifully, especially if you love Mediterranean vibes.
  • Turkey or chicken sausage: For a lighter take, swapping Italian sausage with poultry versions works well—and keeps it moist, too.
  • Extra cheese: You can never go wrong adding a handful of shredded Parmesan or provolone inside the meatloaf for a cheesier melt.

How to Make Stuffed Italian Meatloaf with Mozzarella, Spinach, and Marinara Recipe

Step 1: Combine the Meaty Goodness

Start by preheating your oven to 375°F. In a large bowl, mix together your ground beef, Italian sausage, onion, garlic, bread crumbs, eggs, Parmesan, Italian seasoning, and parsley. Pour in the milk and sprinkle salt and pepper over everything. I like to use my hands for this part—it gives me better control and avoids overworking the meat, which can make it tough. Mix just until everything’s combined and you can shape it easily.

Step 2: Shape and Stuff Your Meatloaf

On a rimmed baking sheet, form the meat mixture into a rectangle about 9×12 inches—think of it like a thick pizza crust. Next, create a well or trench down the center but don’t push through to the edges. Now it’s time for the magic: fill that trench with shredded mozzarella, chopped spinach if you’re using it, and a spoonful of marinara sauce. This is what makes your meatloaf stand out! Carefully fold the meat around the filling and pinch the edges to seal it up so none of those gooey ingredients escape during baking.

Step 3: Sauce It Up and Bake

Spread the remaining marinara sauce evenly on top of your loaf, then sprinkle the rest of the Parmesan cheese over it for a beautiful baked crust. Pop it into the oven and bake for about 45-55 minutes, or until the internal temperature hits 160°F. When it’s done, let it rest for at least 10 minutes to lock in those juices before slicing—this is key to keeping it tender and juicy.

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Pro Tips for Making Stuffed Italian Meatloaf with Mozzarella, Spinach, and Marinara Recipe

  • Don’t Overmix: I learned that overmixing the meat can make it dense, so mix just until combined for that perfect tender bite.
  • Seal It Well: Press the edges firmly around the filling to avoid leaks, which keeps everything tasty and the presentation neat.
  • Check Temperature: Using a meat thermometer ensures it’s cooked safely without drying out the meat.
  • Let It Rest: Patience pays off—resting the meatloaf keeps those juices locked in so every slice is moist and delicious.

How to Serve Stuffed Italian Meatloaf with Mozzarella, Spinach, and Marinara Recipe

A close-up of two thick slices of stuffed meatloaf placed on a white decorative plate, each slice showing three layers: the outer layer is a browned, textured meat with a slightly crumbly surface, the middle layer is filled with thin, folded slices of dark pink ham, and the innermost layer contains melted white cheese that is oozing out at the edges. There are dollops of red sauce with a smooth texture spread around the slices on the plate, with small green parsley leaves scattered on top and beside the meatloaf. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle freshly chopped parsley or basil over the top for a pop of color and fresh flavor. Sometimes I add a light drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes if we want a little heat. It’s the small touches that make it look and taste extra inviting.

Side Dishes

This dish pairs wonderfully with garlic mashed potatoes or creamy polenta to soak up all the delicious marinara. A crisp Caesar salad or roasted veggies like asparagus or zucchini also balance the richness nicely for a complete meal.

Creative Ways to Present

For special occasions, I’ve served this meatloaf sliced thick and arranged on a long platter with funky mozzarella sticks peeking out. Adding colorful roasted peppers or a side of antipasto makes the meal feel festive and restaurant-worthy without added fuss.

Make Ahead and Storage

Storing Leftovers

After it cools completely, I wrap leftovers tightly in plastic wrap and store them in an airtight container in the fridge. This keeps the meatloaf fresh for about 3 days—though it rarely lasts that long in my house!

Freezing

If I want to save some for later, I wrap the meatloaf tightly in foil and then place it in a freezer bag. It freezes beautifully for up to 3 months. Just remember to thaw it fully in the fridge overnight before reheating.

Reheating

The best way I’ve found to reheat leftovers is in the oven at 350°F, covered with foil to keep it moist, for about 20 minutes or until warmed through. Microwaving works too but can sometimes dry out the edges.

FAQs

  1. Can I make this Stuffed Italian Meatloaf with Mozzarella, Spinach, and Marinara Recipe ahead of time?

    Absolutely! You can prepare the meat mixture and assemble the meatloaf the night before, then cover and refrigerate it. When you’re ready, bake it as directed. This makes dinner prep super convenient on busy days.

  2. What if I don’t want to use spinach?

    No problem at all! The spinach is optional and adds a subtle freshness, but you can leave it out or swap it for other greens like kale or arugula for a twist.

  3. Can I use low-fat cheese or milk in this recipe?

    Yes, you can use low-fat or part-skim mozzarella and milk to lighten the dish a bit. Just note that full-fat cheeses will give you a richer, creamier result.

  4. How do I know when the meatloaf is fully cooked?

    The safest and most reliable method is to check the internal temperature with a meat thermometer. It should reach 160°F to ensure it’s cooked through but still juicy.

Final Thoughts

This Stuffed Italian Meatloaf with Mozzarella, Spinach, and Marinara Recipe has truly become one of my go-to meals when I want something that’s cozy, flavorful, and slightly decadent without all the fuss. I hope you give it a try and find, just like I did, that it’s the perfect blend of classic comfort and Italian flair. Next time you’re craving a meatloaf that’s anything but plain, this one will be waiting for you!

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Stuffed Italian Meatloaf with Mozzarella, Spinach, and Marinara Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 67 reviews
  • Author: Alvarez
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6–8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Description

This delicious Stuffed Italian Meatloaf is a hearty and flavorful dish that combines ground beef and Italian sausage with a cheesy, spinach-filled center. Topped with marinara sauce and Parmesan, it’s a comforting meal perfect for family dinners.


Ingredients

Units 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

  1. Preheat oven: Preheat your oven to 375°F to ensure it reaches the perfect temperature for baking the meatloaf evenly.
  2. Prepare the meat mixture: In a large bowl, combine ground beef, Italian sausage, finely chopped onion, minced garlic, bread crumbs, eggs, grated Parmesan cheese, Italian seasoning, and chopped parsley. Add milk, salt, and pepper, then mix everything until fully and evenly combined.
  3. Form the loaf: On a baking sheet, shape the meat mixture into a rectangular loaf approximately 9 by 12 inches, creating a well in the center for the filling.
  4. Add the filling: Fill the well in the meatloaf with shredded mozzarella cheese, chopped spinach if using, and a spoonful of marinara sauce, distributing it evenly.
  5. Seal the meatloaf: Carefully fold the meat around the filling and seal the edges well to encase the filling completely, forming a neat loaf.
  6. Apply topping: Spread the remaining marinara sauce evenly over the top of the meatloaf and sprinkle with the grated Parmesan cheese to add flavor and moisture during baking.
  7. Bake: Place the meatloaf in the preheated oven and bake for 45 to 55 minutes, or until the internal temperature reaches 160°F indicating it’s fully cooked.
  8. Rest before slicing: Remove from oven and let the meatloaf rest for 10 minutes; this allows juices to redistribute, preventing dryness when sliced.
  9. Serve: Slice the meatloaf and serve warm, with extra marinara sauce on the side if desired for added moisture and flavor.

Notes

  • Variations: Add mushrooms, bell peppers, or olives to the filling for extra flavor and texture.
  • 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 thoroughly before reheating.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 90mg

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