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Stuffed Italian Meatloaf

Classic meatloaf made with ground beef and Italian sausage, stuffed with mozzarella and spinach, and topped with marinara glaze.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef 80/20 recommended
  • 0.5 lb ground Italian sausage sweet or hot, removed from casings
  • 1 cup bread crumbs
  • 0.5 cup Parmesan cheese grated
  • 2 large eggs
  • 0.5 cup milk
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp Italian seasoning
  • 1 tbsp fresh parsley chopped
  • salt and pepper to taste
  • 1 cup mozzarella cheese shredded
  • 1 cup fresh spinach chopped (optional)
  • 0.75 cup marinara sauce divided (1/4 cup for filling, 1/2 cup for topping)
  • 0.25 cup Parmesan cheese grated, for topping

Equipment

  • large mixing bowl
  • Rimmed baking sheet
  • Parchment paper or aluminum foil
  • Instant read thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
  2. In a large bowl, combine ground beef, Italian sausage, bread crumbs, 1/2 cup Parmesan cheese, eggs, milk, chopped onion, minced garlic, Italian seasoning, parsley, salt, and pepper. Mix with your hands until just combined—don't overmix.
  3. Transfer meat mixture to the prepared baking sheet. Press and shape it into a rectangle approximately 9x12 inches and about 3/4 inch thick.
  4. Using your fingers, create a shallow channel running lengthwise down the center of the rectangle, leaving about 2 inches on each side.
  5. Spread the chopped spinach (if using) in the channel, then sprinkle shredded mozzarella on top. Drizzle with 1/4 cup marinara sauce.
  6. Starting from one long side, carefully lift the edge of the meat and fold it over the filling toward the center. Lift the opposite side and fold it over to meet the first side, creating a seam. Pinch the seam and ends firmly to seal. Roll the loaf over so the seam is on the bottom.
  7. Spread the remaining 1/2 cup marinara sauce over the top and sides of the meatloaf. Sprinkle with 1/4 cup Parmesan cheese.
  8. Bake for 45-55 minutes until an instant-read thermometer inserted into the meat (not the cheese filling) reads 160°F. The top should be nicely browned.
  9. Let the meatloaf rest on the baking sheet for 10 minutes before slicing. Serve with extra marinara sauce on the side.

Notes

Storage: Store wrapped tightly or in an airtight container in the refrigerator for up to 4 days. Reheats well in the oven at 350°F covered with foil. Freezing: Freeze cooked meatloaf for up to 3 months, or freeze unbaked and cook from frozen (add 10-15 minutes to baking time). Substitutions: Use all ground beef if you can't find Italian sausage—increase Italian seasoning and add fennel seeds. Gluten-free bread crumbs work fine. Greek yogurt can replace milk for extra protein. Frozen spinach works but must be thawed and squeezed dry. Variations: Make mini meatloaves for individual portions (reduce cooking time to 30-35 minutes). Try different cheeses like provolone or fontina. Add diced bell peppers or mushrooms to the meat mixture. Wrap in bacon instead of using marinara topping. Make-Ahead: Assemble up to 24 hours in advance and refrigerate. Bring to room temperature 20 minutes before baking. Sealing Tips: Chill the shaped meatloaf for 15-20 minutes before baking to help prevent cheese leakage. Don't overfill the center.