Italian Spinach Mozzarella Meatloaf (Printable Format)

Savory ground beef blended with fresh spinach, mozzarella, and classic Italian herbs for a comforting family meal.

# What You Need:

→ Meats

01 - 1 ½ lbs (680 g) ground beef, 80/20 blend

→ Vegetables

02 - 3 cups fresh baby 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 whole 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 (optional)

# How-To Steps:

01 - Preheat the oven to 375°F. Line a standard loaf pan with parchment paper or lightly grease it with olive oil.
02 - Heat a splash of olive oil in a skillet over medium heat. Sauté the diced onion for 3–4 minutes until softened and translucent. 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, ½ cup marinara sauce, Italian herbs, salt, pepper, and red pepper flakes. Mix gently with your hands until just combined—avoid overmixing to keep the texture tender.
04 - Transfer the mixture into 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 on the center rack for 55–65 minutes, or until the internal temperature reaches 160°F and the loaf is firm and set.
06 - Remove from the oven and let the meatloaf rest in the pan for 10 minutes before slicing. Serve warm with additional marinara sauce on the side if desired.

# Expert Suggestions:

01 -
  • The mozzarella melts into long golden strands inside every slice, making each bite feel like a surprise even when you know its coming.
  • Spinach tucked into the meat means you get a vegetable serving without anyone at the table complaining about it.
02 -
  • Overmixing the meat turns the loaf rubbery and tough, so stop folding as soon as you no longer see dry spots.
  • Wet spinach is the enemy of a firm loaf, so wring it out like you are angry at it before adding to the bowl.
03 -
  • Use a digital instant read thermometer because guessing leads to either a raw center or a dried out loaf, and neither is worth the risk.
  • Let the sautéed vegetables cool completely before mixing them in, since warm veggie steam will start cooking the beef before it even hits the oven.

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