Italian Spinach Mozzarella Meatloaf (Printable)

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

# What You Need:

→ Meats

01 - 1½ lbs (680 g) ground beef, 80/20 blend recommended

→ 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 whole 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 kosher salt
13 - ½ tsp freshly ground black pepper
14 - ¼ tsp crushed red pepper flakes (optional)

# Steps:

01 - Preheat the oven to 375°F (190°C). 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, lightly beaten eggs, breadcrumbs, milk, ½ cup marinara sauce, Italian herbs, salt, 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 reaches 160°F (71°C) and the loaf is fully set.
06 - Remove from the oven and let the meatloaf rest for 10 minutes before slicing. Serve with additional warm marinara sauce on the side if desired.

# Expert Advice:

01 -
  • The mozzarella melts into pockets throughout the loaf so every slice has a cheesy surprise waiting inside.
  • Spinach disappears into the meat mixture, making it an easy win if you are cooking for people who resist their greens.
02 -
  • Overmixing the meat turns the loaf rubbery and dense so stop the moment everything looks combined.
  • If you are using frozen spinach, squeeze it in a kitchen towel until it is practically dry or your loaf will be soggy.
03 -
  • Wet your hands slightly before mixing so the meat does not stick to your fingers and you get a more even blend.
  • Let the leftover meatloaf cool completely before refrigerating because reheated slices the next day make an incredible sandwich with a little extra marinara.

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