Italian Spinach Mozzarella Meatloaf (Printable)
Savory Italian-style meatloaf loaded with fresh spinach and melted mozzarella cheese. Ready in 80 minutes.
# What You'll Need:
→ Meats
01 - 1½ pounds 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 and Condiments
09 - ¼ cup milk
10 - ½ cup marinara sauce, plus extra for topping
→ Spices and Seasonings
11 - 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper
14 - ¼ teaspoon crushed red pepper flakes (optional)
# How-to Steps:
01 - Preheat the oven to 375°F. 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 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, dried Italian herbs, salt, black 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 layer of additional marinara sauce across the top.
05 - Bake for 55 to 65 minutes, or until the internal temperature reaches 160°F and the loaf is fully set.
06 - Remove from the oven and let the meatloaf rest for 10 minutes before slicing. Serve with extra marinara sauce on the side if desired.
# Expert Pointers:
01 -
- The spinach disappears into the meat so completely that even your pickiest eater will not notice it is there.
- Mozzarella strings pull apart in those gorgeous ribbons that make every slice feel like a slice of pizza married a meatball.
02 -
- Overmixing the meat mixture will give you a dense rubbery loaf so stop mixing as soon as everything looks combined.
- If you are using frozen spinach squeeze it dry like you are angry at it because excess water will turn your meatloaf into meat soup.
03 -
- Let the sautéed spinach mixture cool completely before adding it to the meat or the eggs will start to cook on contact.
- Use a instant read thermometer because visual cues alone are unreliable and nobody wants a pink center.