Italian Spinach Mozzarella Meatloaf (Print Version)
Savory Italian-style meatloaf with spinach, mozzarella, and classic herbs for a comforting dinner.
# What You Need:
→ Meats
01 - 1 ½ lbs 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 tsp dried Italian herb blend (basil, oregano, thyme)
12 - 1 tsp kosher salt
13 - ½ tsp freshly ground black pepper
14 - ¼ tsp crushed red pepper flakes
# How-To Steps:
01 - Preheat oven to 375°F. Line a 9x5-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 and translucent. 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, Italian herbs, salt, black pepper, and red pepper flakes. Mix gently with your hands 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, even layer of extra marinara sauce across the top.
05 - Bake on the center rack for 55 to 65 minutes, until the internal temperature registers 160°F on a meat thermometer 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. Serve with additional warm marinara sauce on the side.
# Expert Tips:
01 -
- The mozzarella melts into little pockets throughout the loaf so every single bite has a stretchy, cheesy surprise waiting inside.
- It transforms basic ground beef into something that tastes like it came from a neighborhood Italian restaurant without any fussy techniques.
02 -
- Squeezing frozen spinach dry in a clean towel is the single most important step because excess water turns your loaf into a soggy mess that falls apart.
- Letting the sautéed vegetables cool before mixing them in prevents the eggs from scrambling inside the meat mixture which creates an unpleasant texture.
03 -
- Wet your hands slightly before pressing the meat mixture into the pan to prevent sticking and get a smoother, more even shape.
- Using an instant read thermometer takes the guesswork out of doneness and guarantees a juicy loaf every single time without overcooking.