Italian Stuffed Meatloaf

Preheat your oven to 375°F (190°C).

In a large bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, eggs, salt, and pepper. Mix with your hands until just combined, being careful not to overwork the meat.

In a separate medium bowl, mix together 1 cup of the shredded mozzarella, chopped parsley, and chopped pepperoni to create the filling.

On a sheet of plastic wrap or parchment paper, press the meat mixture into a large, flat rectangle, about 1/2 inch thick.

Spread the cheese and pepperoni mixture evenly over the meat, leaving a 1-inch border around the edges. Top with the fresh spinach and a few spoonfuls of marinara sauce.

Carefully, using the plastic wrap to help, roll the meatloaf into a tight log. Pinch the seams and ends to seal completely.

Place the meatloaf seam-side down on a parchment-lined baking sheet. Bake for 45-55 minutes, or until cooked through.

Remove the meatloaf from the oven. Spread the remaining marinara sauce over the top.

Sprinkle with the remaining 1/2 cup of mozzarella cheese and some extra chopped parsley.

Return to the oven and broil for 2-3 minutes, or until the cheese is melted, bubbly, and slightly browned.

Let the meatloaf rest for 10 minutes before slicing and serving.