Italian Spinach Mozzarella Meatloaf (Printable)
A savory twist on classic comfort food featuring seasoned beef, fresh spinach, and melted mozzarella.
# What You'll Need:
→ Meats
01 - 1½ lbs (680 g) 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 (optional)
# How To Make It:
01 - Preheat oven to 375°F (190°C). 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 minced garlic and cook for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
03 - In a large mixing bowl, combine ground beef, cooled spinach mixture, shredded mozzarella, grated Parmesan, lightly beaten eggs, breadcrumbs, milk, marinara sauce, Italian herbs, salt, pepper, and red pepper flakes. Mix until just combined — do not overwork the meat.
04 - Transfer the mixture to the prepared loaf pan and shape into an even loaf. Spread a thin layer of extra marinara sauce across the top.
05 - Bake for 55-65 minutes, or until the internal temperature reaches 160°F (71°C) and the loaf is fully set.
06 - Let the meatloaf rest for 10 minutes before slicing to allow juices to redistribute. Serve with additional warmed marinara sauce if desired.
# Expert Tips:
01 -
- The mozzarella melts into hidden pockets throughout the loaf so every bite delivers a stretchy, cheesy surprise that regular meatloaf never dreamed of.
- Spinach disappears into the mixture so completely that even your pickiest eaters will not question it, making this a quiet victory for vegetable intake.
02 -
- Overmixing is the fastest way to turn a tender meatloaf into something dense and rubbery, so use your hands and stop as soon as the last streak of white disappears.
- If using frozen spinach you must squeeze it in a clean towel until almost no liquid comes out, because excess moisture will turn your loaf into something closer to a meat pudding.
03 -
- Let the spinach mixture cool completely before adding it to the meat or the eggs will start to cook on contact and you will get weird tiny scrambled bits throughout your loaf.
- The secret to a moist meatloaf is handling the meat as little as possible, so work quickly and gently, and trust that the ingredients will find each other in the oven.