Italian Stuffed Meatloaf
Get ready to elevate classic comfort food with this Italian Stuffed Meatloaf recipe, a flavorful twist that’s brimming with bold Mediterranean flair. Crafted from a savory blend of ground beef and Italian sausage, this meatloaf is generously stuffed with layers of sautéed spinach, sun-dried tomatoes, and melty mozzarella cheese for a rich and satisfying center. A hint of Parmesan, fragrant Italian seasoning, and a luscious topping of marinara sauce take this dish to the next level, delivering a perfect balance of hearty and fresh flavors. This family-friendly dinner is baked to juicy perfection and pairs wonderfully with a side of garlic bread or a crisp green salad. With just 25 minutes of prep time, this approachable recipe is ideal for weeknights yet elegant enough for entertaining. Don’t miss out on this ultimate comfort food with an Italian twist!
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Recipe Information
Ingredients
- 2 lbs Ground beef (80/20 blend)
- 0.5 lbs Italian sausage (mild or hot, casings removed)
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Milk
- 1 unit Large egg
- 2 units Garlic cloves (minced)
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Dried Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Fresh spinach (chopped)
- 0.5 cup Sundried tomatoes (chopped)
- 2 cups Mozzarella cheese (shredded or thinly sliced)
- 1 cup Marinara sauce
- 1 tbsp Olive oil (for cooking spinach)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, chopped parsley, Italian seasoning, salt, and pepper. Mix thoroughly until well combined, being careful not to overwork the mixture.
In a skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté for 1-2 minutes until wilted. Remove from heat and allow to cool slightly.
On a large piece of parchment paper or plastic wrap, spread the meat mixture into a rectangular shape about 1/2 inch thick and approximately 10x12 inches in size.
Layer the sautéed spinach, sundried tomatoes, and shredded or sliced mozzarella cheese evenly over the surface of the meat rectangle, leaving about an inch of space along the edges.
Starting from one of the short sides, carefully roll the meat mixture into a log, using the parchment or plastic wrap to help guide you. Pinch and seal the edges and ends to ensure the filling stays inside.
Transfer the meatloaf onto the prepared baking sheet, seam side down.
Spread the marinara sauce evenly over the top of the meatloaf.
Bake the meatloaf in the preheated oven for 55-60 minutes, or until the internal temperature reaches 160°F (71°C).
Allow the meatloaf to rest for 10 minutes before slicing and serving. Serve with additional marinara sauce on the side if desired.
Nutrition Facts
Calories |
4882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.0 g | 428% | |
| Saturated Fat | 135.4 g | 677% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1152 mg | 384% | |
| Sodium | 10173 mg | 442% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 62.4 g | ||
| Protein | 293.5 g | 587% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 2651 mg | 204% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 7462 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
