Italian Spinach Mozzarella Meatloaf (Printable)
Savory Italian-style meatloaf with fresh spinach and melted mozzarella. Ready in just over an hour for six servings.
# What You'll Need:
→ Meats
01 - 1½ lbs (680 g) ground beef, 80/20 blend
→ Vegetables
02 - 3 cups fresh spinach, chopped (or 1 package frozen, thawed and squeezed dry)
03 - 1 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup shredded mozzarella cheese
06 - ¼ cup grated Parmesan cheese
→ Binders
07 - 2 large eggs, lightly beaten
08 - 1 cup Italian-style breadcrumbs
→ Liquids & Condiments
09 - ¼ cup milk
10 - ½ cup marinara sauce, plus extra for topping
→ Spices & Seasonings
11 - 1 tsp dried Italian herbs (basil, oregano, thyme blend)
12 - 1 tsp salt
13 - ½ tsp black pepper
14 - ¼ tsp crushed red pepper flakes
# How to Make It:
01 - Preheat the oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it with olive oil.
02 - In a skillet over medium heat, sauté the diced onion in a splash of olive oil for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the chopped spinach and cook for about 2 minutes until wilted. Remove from heat and let the mixture cool slightly.
03 - In a large mixing bowl, combine the ground beef, cooled spinach mixture, shredded mozzarella, grated Parmesan, beaten eggs, breadcrumbs, milk, marinara sauce, Italian herbs, salt, black pepper, and red pepper flakes. Mix gently until just combined—avoid overmixing to keep the texture tender.
04 - Transfer the mixture to the prepared loaf pan and shape it into an even loaf. Spread a thin layer of extra marinara sauce evenly over the top.
05 - Bake for 55-65 minutes, or until the internal temperature reaches 160°F (71°C) and the loaf is firm and set.
06 - Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Serve with additional warm marinara sauce on the side if desired.
# Expert Tips:
01 -
- The mozzarella creates these incredible pockets of melted cheese throughout every single slice.
- It takes a basic meatloaf and gives it the personality of a lasagna without all the layering work.
- Leftovers make the most ridiculous sandwiches you will ever eat cold from the fridge at midnight.
02 -
- Overmixing the meat mixture is the fastest way to end up with a dense rubbery loaf instead of a tender one.
- Squeezing every last drop of liquid from thawed frozen spinach prevents a soggy loaf that falls apart when sliced.
03 -
- Let the meatloaf rest the full ten minutes because slicing too early means all those beautiful juices run right out onto the cutting board.
- Press a gentle indentation down the center of the loaf before baking to prevent it from puffing up into a rounded dome.