Italian Spinach Mozzarella Meatloaf (Printable)

Savory Italian-style meatloaf with spinach, melted mozzarella, and herbs. Easy family dinner ready in just over an hour.

# Ingredient List:

→ Meats

01 - 1 ½ pounds ground beef, 80/20 blend

→ 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 and Condiments

09 - ¼ cup milk
10 - ½ cup marinara sauce, plus extra for topping

→ Spices and Seasonings

11 - 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper
14 - ¼ teaspoon crushed red pepper flakes (optional)

# Steps:

01 - Preheat the oven to 375°F. Line a loaf pan with parchment paper or lightly grease it with cooking spray.
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 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, pepper, and red pepper flakes. Gently mix 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 additional marinara sauce across the top.
05 - Bake for 55 to 65 minutes, or until the internal temperature registers 160°F on a meat thermometer 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 if desired.

# Expert Advice:

01 -
  • The mozzarella melts into little pockets throughout the loaf, so every bite has a warm, stretchy surprise hidden inside.
  • Spinach disappears so completely that even the most vegetable resistant eaters at your table will never suspect a thing.
  • Leftovers make an incredible sandwich the next day, layered with cold marinara on toasted Italian bread.
02 -
  • Overmixing the meat mixture is the fastest way to end up with a dense, rubbery loaf, so stop as soon as everything looks combined.
  • Frozen spinach holds a surprising amount of water, so squeeze it in a clean towel until you think you are done, then squeeze it again.
  • The internal temperature will rise a few degrees while resting, so pulling it at 160 degrees F means it will be perfectly cooked by the time you serve.
03 -
  • Use wet hands when pressing the mixture into the pan to prevent sticking and get a smoother, more even surface on top.
  • Letting the cooked spinach mixture cool completely before mixing it into the raw meat is the difference between a cohesive loaf and a crumbly mess.

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