Italian Stuffed Meatloaf combines seasoned ground beef with a savory filling of mozzarella, pepperoni, and fresh spinach, then baked until golden and finished with marinara sauce and melted cheese for a restaurant-quality dinner at home.
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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.
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat slices in a 350°F oven for 10–15 minutes until warmed through.
meat thermometer · loaf pan or baking sheet
Yes. Assemble the meatloaf, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if baking from cold.
The internal temperature should reach 160°F (71°C) when measured with a meat thermometer at the thickest part.
Frozen spinach (thawed and squeezed dry) works well, or use finely chopped kale or chard. Use the same volume as fresh.
Provolone, fontina, or a blend of Italian cheeses will work. Avoid very soft cheeses that may leak during baking.
Don't overmix the meat mixture, use both eggs for moisture, and avoid overbaking. Topping with marinara sauce also helps retain moisture.
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