Italian Spinach Mozzarella Meatloaf (Printable Version)
Savory ground beef blended with fresh spinach, mozzarella cheese, and classic Italian herbs for a comforting family dinner.
# What You'll Need:
→ Meats
01 - 1½ lbs (680 g) ground beef, 80/20 blend recommended
→ 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 & 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 (optional)
# How to Make It:
01 - Preheat the oven to 375°F. Line a loaf pan with parchment paper or lightly grease it.
02 - In a skillet over medium heat, sauté the onion in a splash of olive oil for 3–4 minutes. Add the garlic and cook for 30 seconds. Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
03 - In a large bowl, combine the ground beef, cooled spinach mixture, mozzarella, Parmesan, eggs, breadcrumbs, milk, marinara sauce, Italian herbs, salt, pepper, and red pepper flakes. Mix until just combined—do not overmix.
04 - Transfer the mixture to the prepared loaf pan and shape into a loaf. Spread a thin layer of extra marinara sauce evenly over the top.
05 - Bake for 55–65 minutes, or until the internal temperature reaches 160°F and the loaf is set.
06 - Let the meatloaf rest for 10 minutes before slicing. Serve with extra marinara sauce if desired.
# Expert Tips:
01 -
- The spinach disappears into the meat so completely that even picky eaters will never suspect it is there.
- That pocket of melted mozzarella inside every slice turns an ordinary weeknight dinner into something people actually get excited about.
02 -
- If you squeeze every drop of liquid out of frozen spinach before adding it, your meatloaf will not turn into a soggy mess in the oven.
- Mixing with your hands instead of a spoon gives you better control and prevents the overworking that makes meatloaf rubbery and dense.
03 -
- Let the spinach mixture cool completely before adding it to the meat or the warmth will start cooking the eggs and create a weird texture you cannot fix.
- Use a meat thermometer instead of guessing, because taking it out too early means a wet center and too late means dry slices no amount of sauce can save.