Italian Spinach Mozzarella Meatloaf (Printable Version)
Savory ground beef blended with fresh spinach, mozzarella, and Italian herbs for a comforting twist on classic meatloaf.
# What You'll Need:
→ Meats
01 - 1 ½ lbs 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 & 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
# Method:
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 until softened. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the chopped spinach and cook until wilted, about 2 minutes. 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 until just combined—avoid overmixing to keep the texture tender.
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 for 55-65 minutes, or until the internal temperature registers 160°F on a meat thermometer and the loaf is firmly 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.
# Chef's Tips:
01 -
- The mozzarella creates pockets of melted cheese throughout that make every slice feel like a surprise.
- It transforms ordinary ground beef into something that tastes like it came from a neighborhood trattoria.
- Leftovers, if you have any, make the most incredible sandwiches the next day.
02 -
- Overmixing is the fastest way to turn a tender meatloaf into something dense and rubbery, so stop as soon as the ingredients look evenly distributed.
- If using frozen spinach, you must squeeze it in a clean towel until nearly dry or the loaf will turn soggy and fall apart.
03 -
- Wet your hands slightly before mixing so the meat does not stick to your fingers and you can work faster without overhandling.
- Letting the sauteed vegetables cool before adding them to the meat prevents the fat in the beef from starting to cook prematurely.