Italian Spinach Mozzarella Meatloaf (Printer-friendly)
Savory Italian-style meatloaf loaded with spinach and melted mozzarella, perfect for an easy family dinner.
# What You'll Need:
→ Meats
01 - 1½ pounds ground beef (80/20 blend)
→ Vegetables
02 - 3 cups fresh baby spinach, chopped (or 1 package frozen spinach, 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 whole milk
10 - ½ cup marinara sauce, plus extra for topping
→ Spices and Seasonings
11 - 1 teaspoon dried Italian herb blend (basil, oregano, thyme)
12 - 1 teaspoon kosher salt
13 - ½ teaspoon freshly ground black pepper
14 - ¼ teaspoon crushed red pepper flakes (optional)
# How To Make It:
01 - Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper or lightly grease 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 approximately 2 minutes until fully wilted. Remove from heat and allow the mixture to 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, Italian herbs, salt, pepper, and red pepper flakes. Gently fold all ingredients together until just evenly distributed. Avoid overmixing to keep the texture tender.
04 - Transfer the mixture into the prepared loaf pan and press gently to shape an even loaf. Spread a thin, even layer of additional marinara sauce across the top surface.
05 - Bake on the center rack for 55 to 65 minutes, or until a meat thermometer inserted into the center registers 160°F and the loaf is firm and set.
06 - Remove from the oven and let the meatloaf rest in the pan for 10 minutes before slicing. This allows the juices to redistribute. Serve warm with additional warmed marinara sauce on the side.
# Expert Hints:
01 -
- The spinach disappears into the meatloaf so completely that even picky eaters will never notice it is there.
- Mozzarella melted inside every slice makes this infinitely more exciting than any traditional meatloaf you grew up with.
- It reheats beautifully the next day which means lunch is already handled without any extra effort.
02 -
- Overmixing the meat mixture is the fastest way to end up with a dense rubbery loaf so stop as soon as everything looks evenly combined.
- If using frozen spinach you must squeeze it in a clean towel until it is almost dry because excess water turns the meatloaf into a soggy mess that never sets properly.
- The internal temperature is your best friend here because visual cues alone can fool you into pulling it out too early or leaving it in too long.
03 -
- Wet your hands slightly before mixing the meat mixture because it prevents the meat from sticking to your fingers and makes the whole process much less messy.
- Letting the meatloaf rest is not optional because those ten minutes are the difference between slices that hold their shape and slices that crumble into a sad pile on your plate.