Spinach and Ricotta Cheese Rolled Meatloaf
Elevate your dinner table with this show-stopping Spinach and Ricotta Cheese Rolled Meatloaf—a comforting twist on a classic meatloaf recipe that's as impressive as it is delicious. Juicy layers of seasoned ground beef and pork are wrapped around a rich, creamy filling of sautéed spinach, ricotta, mozzarella, and Parmesan cheeses, creating a beautiful spiral centerpiece. Infused with aromatic Italian herbs and smothered in savory tomato sauce, this rolled meatloaf boasts irresistible flavor in every bite. Perfect for family dinners or special occasions, this hearty yet elegant dish pairs wonderfully with a side of roasted vegetables or garlic mashed potatoes. With simple ingredients and easy-to-follow steps, this recipe brings homemade comfort to a whole new level.
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Recipe Information
Ingredients
- 1.5 pounds Ground beef
- 0.5 pounds Ground pork
- 1 cup Breadcrumbs
- 0.5 cup Milk
- 2 large Eggs
- 1 small, finely diced Onion
- 2 minced Garlic cloves
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 3 cups Fresh spinach
- 1 tablespoon Olive oil
- 1 cup Ricotta cheese
- 0.5 cup, grated Parmesan cheese
- 1 cup, shredded Mozzarella cheese
- 2 tablespoons, chopped Parsley
- 1.5 cups Tomato sauce
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
In a small bowl, mix the breadcrumbs and milk. Let sit for a few minutes to allow the breadcrumbs to absorb the liquid.
In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, eggs, diced onion, minced garlic, salt, black pepper, and Italian seasoning. Mix until well combined but do not over-mix.
In a skillet over medium heat, heat the olive oil and sauté the spinach until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a separate bowl, mix the ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese, sautéed spinach, and chopped parsley. Stir until the mixture is evenly combined.
Place a large sheet of parchment paper or plastic wrap on the counter. Spread the meat mixture into a large rectangle, about 1/2 inch thick.
Spread the spinach and ricotta filling evenly over the meat rectangle, leaving a 1-inch border on all sides.
Using the parchment paper or plastic wrap to help, carefully roll the meat rectangle into a log, starting from one of the shorter ends. Tuck in any filling that tries to escape and seal the edges to prevent leaks.
Place the meatloaf seam-side down on the prepared baking sheet.
Spread the tomato sauce evenly over the top of the meatloaf.
Bake in the preheated oven for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
Remove from the oven and let rest for 10 minutes before slicing. Serve warm with additional tomato sauce if desired.
Nutrition Facts
Calories |
4021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.8 g | 345% | |
| Saturated Fat | 113.0 g | 565% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 1338 mg | 446% | |
| Sodium | 7916 mg | 344% | |
| Total Carbohydrate | 141.0 g | 51% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 29.3 g | ||
| Protein | 282.4 g | 565% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 2802 mg | 216% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 2596 mg | 55% | |
*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.
