Savory Stuffed Meatloaf
Take your comfort food game to the next level with this savory stuffed meatloaf recipe that combines hearty flavors with a delectable cheesy, spinach-stuffed center. This gourmet twist on a classic meatloaf blends ground beef and pork with aromatic onions, garlic, and Worcestershire sauce for a moist, flavorful base. The real magic happens when you roll in a rich filling of sautéed spinach, gooey mozzarella, and nutty Parmesan cheese, creating a stunning swirl in every slice. Topped with a tangy homemade glaze made of ketchup, brown sugar, and Dijon mustard, this dish delivers the perfect balance of sweet and savory. Easy to prepare and baked to perfection, it’s an ideal crowd-pleaser for weeknight dinners or special family gatherings. Serve it with mashed potatoes or roasted veggies for a comforting meal no one can resist!
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Recipe Information
Ingredients
- 2 pounds Ground beef (80% lean)
- 0.5 pounds Ground pork
- 1 cup Breadcrumbs
- 0.5 cup Milk
- 2 large Eggs
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Spinach, chopped and cooked
- 1 cup Mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 0.5 cup Ketchup
- 2 tablespoons Brown sugar
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, eggs, chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix until well combined but do not overwork the mixture.
On a large piece of parchment or wax paper, spread the meat mixture into a rectangular shape about 1 inch thick.
In a separate bowl, mix the cooked spinach with the mozzarella and Parmesan cheese until evenly combined.
Spread the spinach and cheese mixture evenly over the meat rectangle, leaving about a 1-inch border around the edges.
Using the parchment or wax paper to help, carefully roll the meat rectangle into a log, starting from one of the shorter edges. Pinch the seams and ends to seal the stuffing inside.
Transfer the meatloaf to the prepared baking sheet, seam-side down.
In a small bowl, mix together the ketchup, brown sugar, and Dijon mustard to create a glaze.
Brush half of the glaze evenly over the meatloaf.
Bake the meatloaf in the preheated oven for 45 minutes, then remove it and brush with the remaining glaze.
Return the meatloaf to the oven and bake for an additional 30 minutes, or until the internal temperature reaches 160°F (71°C).
Allow the meatloaf to rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.3 g | 362% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1321 mg | 440% | |
| Sodium | 7172 mg | 312% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 62.3 g | ||
| Protein | 287.8 g | 576% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 2104 mg | 162% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 4823 mg | 103% | |
*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.
