Italian Spinach Mozzarella Meatloaf (Print)
Savory Italian-style meatloaf with spinach and melted mozzarella
# Ingredient list:
→ Meats
01 - 1½ lbs ground beef, 80/20 blend
→ Vegetables
02 - 3 cups fresh spinach, chopped
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 herbs (basil, oregano, thyme blend)
12 - 1 tsp 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 grease lightly 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 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, mozzarella, Parmesan, beaten eggs, breadcrumbs, milk, marinara sauce, Italian herbs, salt, black pepper, and red pepper flakes. Mix gently until just incorporated, 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 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 picky eaters forget its there.
- That stretchy mozzarella center turns every slice into something closer to comfort food than regular meatloaf ever dared to be.
- It reheats beautifully the next day, which means lunch is already handled before you go to bed.
02 -
- Overmixing the meat turns the loaf dense and rubbery, so stop as soon as everything looks evenly distributed.
- Wet spinach is the enemy of a good meatloaf, so if using frozen squeeze it in a towel until you cannot get another drop out.
03 -
- Use a digital instant read thermometer rather than guessing, because a few degrees can mean the difference between tender and tough.
- Letting the cooked spinach mixture cool completely before adding it to the meat prevents the eggs from starting to set unevenly.