Italian Spinach Mozzarella Meatloaf (Printable)
Savory ground beef blended with spinach, mozzarella, and Italian herbs for a comforting main dish.
# What You Need:
→ Meats
01 - 1½ pounds 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 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)
# How-To:
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 to 4 minutes until softened. Add the 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, mozzarella, Parmesan, eggs, breadcrumbs, milk, marinara sauce, Italian herbs, salt, pepper, and red pepper flakes. Mix gently 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 layer of additional marinara sauce across the top.
05 - Bake for 55 to 65 minutes, or until the internal temperature reaches 160°F and the loaf is fully set.
06 - Let the meatloaf rest for 10 minutes before slicing. Serve with extra marinara sauce on the side if desired.
# Expert Advice:
01 -
- The mozzarella melts into pockets throughout the loaf, so every bite has a gooey surprise waiting inside.
- It takes classic meatloaf and gives it a Tuscan grandmother upgrade without any extra effort.
02 -
- Overmixing the meat turns the loaf rubbery and tough, so stop as soon as everything looks evenly combined.
- Squeezing frozen spinach bone dry is non negotiable, because excess water turns the bottom into a soggy mess.
03 -
- Use a digital instant read thermometer instead of guessing, because pulled too early it falls apart and left too long it dries out.
- Letting the sautxe9ed spinach mixture cool before mixing it in prevents the eggs from starting to cook prematurely.