Italian Spinach Mozzarella Meatloaf (Printable)
Savory Italian-style meatloaf loaded with spinach and melted mozzarella, seasoned with classic herbs for a comforting dinner.
# What you need:
→ Meats
01 - 1½ lbs 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 herb blend (basil, oregano, thyme)
12 - 1 tsp kosher salt
13 - ½ tsp black pepper
14 - ¼ tsp crushed red pepper flakes
# Directions:
01 - Preheat oven to 375°F. Line a loaf pan with parchment paper or lightly grease it with olive oil.
02 - Heat a splash of olive oil in a skillet over medium heat. Sauté the diced onion for 3 to 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, pepper, and red pepper flakes. Mix gently until just combined, being careful not to overwork the meat.
04 - Transfer the mixture to the prepared loaf pan and shape it into an even loaf. Spread a thin, even layer of marinara sauce across the top.
05 - Bake for 55 to 65 minutes, or until the internal temperature registers 160°F on a meat thermometer and the loaf is fully set.
06 - Remove from the oven and let the meatloaf rest for 10 minutes before slicing. Serve with additional warmed marinara sauce on the side.
# Expert Tips:
01 -
- The spinach disappears into the meat so completely that even my picky nephew asks for seconds without realizing he is eating vegetables.
- That gooey mozzarella center turns an ordinary weeknight dinner into something that feels like you spent far more time than twenty minutes prepping.
- Leftovers make the most incredible sandwiches the next day, pressed in a pan with a little extra marinara spooned on top.
02 -
- Overmixing the meat mixture is the fastest way to turn tender meatloaf into something with the texture of a hockey puck, so stop the moment everything looks combined.
- Letting the spinach mixture cool before adding it to the raw meat prevents the eggs from starting to cook on contact, which was a mistake I made exactly once before figuring out why my loaf had strange scrambled bits in it.
03 -
- Let the meatloaf rest the full ten minutes before cutting, because patience here is the difference between beautiful slices and a fallen apart mess on your cutting board.
- Use a instant read thermometer instead of guessing, since undercooked ground beef is never worth the risk and overcooked meatloaf is a tragedy you cannot undo.