Name: Italian-Style Stuffed Meatloaf with Cheese and Spinach
Prep time: 15 min
Cook time: PT-487919H14M1S
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 ½ lbs ground beef; ½ lb ground Italian sausage; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup bread crumbs; 2 large eggs; ½ cup Parmesan cheese, grated; 2 tbsp Italian seasoning; 1 tbsp chopped parsley; ½ cup milk; Salt and pepper, to taste; Filling: 1 cup shredded mozzarella cheese; Filling: 1 cup chopped spinach (optional); Filling: ¼ cup marinara sauce; Topping: ½ cup marinara sauce; Topping: ¼ cup Parmesan cheese, grated

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A savory Italian-style meatloaf wrapped around a gooey cheese and spinach filling, topped with marinara and Parmesan—comforting, flavorful, and impressive.

Why You’ll Love This Recipe

I love this stuffed meatloaf because it’s hearty, cheesy, and bursting with Italian flavors. I get the comfort of a classic meatloaf with the surprise of a gooey mozzarella and spinach center. I find it perfect for family dinners or when I want to impress guests without too much extra effort. I also like that it’s customizable—I can swap the filling, adjust the spice, or make it leaner with turkey or chicken.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs ground beef
½ lb ground Italian sausage
1 small onion, finely chopped
2 cloves garlic, minced
1 cup bread crumbs
2 large eggs
½ cup Parmesan cheese, grated
2 tablespoon Italian seasoning
1 tablespoon chopped parsley
½ cup milk
Salt and pepper, to taste
Filling: 1 cup shredded mozzarella cheese
Filling: 1 cup chopped spinach (optional)
Filling: ¼ cup marinara sauce
Topping: ½ cup marinara sauce
Topping: ¼ cup Parmesan cheese, grated

Directions

Preheat oven to 375 °F (190 °C).
In a large bowl, I combine ground beef, Italian sausage, onion, garlic, bread crumbs, eggs, Parmesan cheese, Italian seasoning, parsley, milk, salt, and pepper; mix until just combined.
On a baking sheet, I form the meat mixture into a rectangular loaf (about 9×12 inches).
I create a well in the center and stuff with mozzarella, spinach (if using), and a spoonful of marinara sauce.
Carefully, I fold the meat around the filling and seal to form a loaf.
I spread remaining marinara on top and sprinkle with Parmesan.
Bake for 45–55 minutes, or until the internal temperature reaches 160 °F (71 °C).
Let the meatloaf rest for 10 minutes before slicing.
Serve warm with extra marinara sauce, if desired.

Servings and timing

This recipe makes about 6–8 servings. It takes me around 15 minutes to prep and 45–55 minutes to bake, for a total time of about 1 hour and 10 minutes.

Variations

I like adding mushrooms, bell peppers, or olives to the filling when I want more veggies. For a leaner version, I swap in ground turkey or chicken and add some olive oil to keep it moist. When I’m craving a bit of heat, I sprinkle in red pepper flakes or a dash of chili powder. For extra cheesiness, I sometimes add provolone or ricotta to the filling along with mozzarella.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover slices with foil and warm them in the oven at 325 °F (165 °C) until heated through. If I want to freeze, I wrap the uncooked loaf tightly in foil and freeze for up to 3 months. I thaw it in the fridge overnight before baking.

FAQs

Can I make this stuffed meatloaf ahead of time?

Yes, I often assemble the loaf a day in advance, cover it, and refrigerate until I’m ready to bake.

Can I use only ground beef instead of adding sausage?

I can use only beef, but I find the sausage adds flavor and richness. If I skip it, I usually increase the seasonings a bit.

How do I keep the meatloaf from falling apart?

I make sure not to overmix the meat and that I add enough bread crumbs and eggs to bind everything together.

Can I bake this in a loaf pan instead of free-form?

Yes, I can press the mixture into a loaf pan, but I like free-forming it on a sheet pan so it cooks evenly and gets a nice crust.

What can I serve with this Italian stuffed meatloaf?

I like pairing it with garlic bread, roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.

Conclusion

This Italian-style stuffed meatloaf is one of my favorite comfort foods. I love how the cheesy, spinach-filled center makes it feel special, while the marinara and Parmesan topping give it that true Italian touch. It’s simple enough for a weeknight but elegant enough for guests, and with so many ways to customize it, I never get tired of making it.

Italian-Style Stuffed Meatloaf with Cheese and Spinach

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Author: Sue
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: 1 hour 10 minutes
Yield: 6–8 servings
Category: Dinner
Method: Baking
Cuisine: Italian
Diet: Halal

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Description

A savory Italian‑style meatloaf wrapped around a gooey cheese and spinach filling, topped with marinara and Parmesan—comforting, flavorful, and impressive.

Instructions

Preheat oven to 375 °F (190 °C).
In a large bowl, combine ground beef, Italian sausage, onion, garlic, bread crumbs, eggs, Parmesan cheese, Italian seasoning, parsley, milk, salt, and pepper; mix until just combined.
On a baking sheet, form the meat mixture into a rectangular loaf (about 9×12 inches).
Create a well in the center and stuff with mozzarella, spinach (if using), and a spoonful of marinara sauce.
Carefully fold the meat around the filling and seal to form a loaf.
Spread remaining marinara on top and sprinkle with Parmesan.
Bake for 45–55 minutes, or until the internal temperature reaches 160 °F (71 °C).
Let the meatloaf rest for 10 minutes before slicing.
Serve warm with extra marinara sauce, if desired.

Notes

Add mushrooms, bell peppers, or olives to the filling for extra flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze the assembled loaf (wrapped in foil) for up to 3 months; thaw in the fridge before baking.
Use ground turkey or chicken for a leaner option—add extra fat (e.g., olive oil) to maintain moisture.
Add red pepper flakes or chili powder for a spicy kick.