I discovered a savory Italian-style meatloaf packed with melted mozzarella and flavorful greens like spinach, rolled into a juicy blend of beef, sausage, Parmesan, and seasonings. It’s hearty, cheesy, and visually impressive.

Stuffed Italian Meatloaf

Why I’ll Love This Recipe

I love how this meatloaf transforms familiar ingredients into an elegant yet comforting dish. The cheesy, spinach-studded center oozes when sliced, while the well-seasoned meat mixture stays moist and satisfying—I feel like I’m serving an Italian classic every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I mix 1½ lbs ground beef, ½ lb ground Italian sausage, diced garlic and onion, parsley, eggs, breadcrumbs, Italian seasoning, milk, grated Parmesan, and marinara. For stuffing, I layer mozzarella cheese and cooked spinach before rolling everything into a loaf.

directions

Preheat oven to 350 °F (180 °C). I lightly grease a loaf pan.
I cook and squeeze dry about a cup of spinach with a little olive oil and seasoning, then let it cool.
In a large bowl, I gently combine the beef, sausage, egg(s), Parmesan, breadcrumbs, garlic, onion, parsley, Italian seasoning, salt, pepper, and milk until just blended.
I press the meat mixture into a rectangle on parchment paper, spreading spinach and then a layer of mozzarella cheese across the center.
Using the parchment, I roll the mixture tightly into a loaf, sealing the edges carefully. I place it seam-side down in the loaf pan.
I bake for about 45–60 minutes, until the internal temperature reaches 160 °F (70 °C). I then let it rest 5–10 minutes before slicing.

Servings and timing

Yields: Serves approximately 6–8 people
Prep time: ~15 minutes hands‑on
Cook time: ~45–60 minutes
Total time: ~60–75 minutes including resting

Variations

I sometimes skip the sausage and use all beef, but I know many like adding bacon or prosciutto for extra flavor.
I’ve substituted fontina, Gruyère, or provolone instead of mozzarella for a richer melt.
I’ve even added sliced cooked ham or salami inside along with spinach and cheese for added texture.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3–4 days. I slice and reheat gently in the oven or a skillet to keep it moist. I also freeze individual slices for up to 2–3 months, then thaw overnight before reheating.

FAQs

What mix of meat gives the best texture?

I prefer a 50/50 blend of beef and Italian sausage for richer flavor and moistness; all beef tends to dry out more.

Can I skip the greens stuffing?

Yes, but I think spinach (or arugula/kale) adds moisture and color. You can substitute roasted peppers or omit greens altogether for a cheese-only roll.

How do I prevent the loaf from falling apart?

I gently mix ingredients and use parchment to roll tightly, sealing seams well and placing seam-side down in the pan helps hold it together.

Can I add tomato sauce on top?

Yes. Some versions brush marinara or ketchup over the loaf before or after baking—or stir sauce into the meat—depending on preference.

How can I tell when it’s done?

Check that the center reaches 160 °F (70 °C). Let it rest before slicing to seal in juices and help it hold shape.

Conclusion

I find this stuffed Italian meatloaf endlessly satisfying—a cheesy, spinach-filled roll baked to juicy perfection that’s both impressive and easy to make. Whether for a family dinner or a special meal, it’s a comforting favorite I’ll definitely make again—and I’ll enjoy every slice.