Italian Spinach Mozzarella Meatloaf (Print View)
Savory Italian-style meatloaf with spinach and melted mozzarella
# What You'll Need:
→ Meats
01 - 1 ½ lbs (680 g) ground beef, 80/20 blend
→ Vegetables
02 - 3 cups fresh 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 & Condiments
09 - ¼ cup milk
10 - ½ cup marinara sauce, plus extra for topping
→ Spices & 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 Make It:
01 - Preheat the oven to 375°F. Line a loaf pan with parchment paper or lightly grease it with olive oil.
02 - In a skillet over medium heat, sauté the diced 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 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, dried Italian herbs, salt, black pepper, and red pepper flakes. Gently mix with your hands or a fork until just combined — avoid overmixing to keep the texture tender.
04 - Transfer the mixture to the prepared loaf pan, pressing gently to shape into an even loaf. Spread a thin layer of additional marinara sauce across the top.
05 - Bake for 55-65 minutes, or until the internal temperature registers 160°F and the loaf is fully set with lightly browned edges.
06 - Remove from the oven and let the meatloaf rest in the pan for 10 minutes before slicing. Serve with extra warmed marinara sauce on the side.
# Expert Hints:
01 -
- The mozzarella pulls into long stretching strings when you slice it, and that alone is worth the effort.
- It reheats beautifully the next day, making it one of those rare leftovers that might taste better than the original.
02 -
- Overmixing the meat mixture is the fastest way to turn a tender loaf into something rubbery, so stop mixing the moment everything looks evenly distributed.
- Squeezing frozen spinach dry is nonnegotiable, because excess water turns the loaf soggy and prevents it from holding its shape.
03 -
- Wet your hands slightly before pressing the mixture into the pan to prevent sticking and get a smoother shape.
- Letting the cooked spinach mixture cool completely before mixing it in prevents the eggs from starting to cook prematurely.