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Sicilian Meatloaf

Sicilian meatloaf is a stuffed Italian rolled meatloaf with a colorful spiral center of hard-boiled egg, salami, and spinach. Bake until juicy and slice-clean, then serve with warmed marinara for a classic polpettone-style cross-section.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Sicilian meatloaf
  • 2 lb ground beef
  • 0.5 cup breadcrumbs
  • 0.333 cup parmesan, grated
  • 2 eggs (for meatloaf)
  • 3 clove garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 0.5 salt and pepper to taste
Filling
  • 4 hard-boiled eggs, peeled
  • 4 oz sliced salami or prosciutto
  • 1 cup fresh spinach, wilted
  • 0.5 cup provolone, shredded
For serving
  • 1 cup marinara sauce for serving

Equipment

  • 1 sheet pan

Method
 

Prep and season the meat
  1. Preheat the oven to 350°F so it’s ready for baking the rolled meatloaf.
  2. In a mixing bowl, combine ground beef, breadcrumbs, parmesan, eggs (for meatloaf), garlic, parsley, oregano, salt, and pepper until evenly mixed.
Build the rolled center
  1. Lay a sheet of plastic wrap on a work surface and press the meat mixture into a 10x12 inch rectangle.
  2. Layer the salami, wilted spinach, and shredded provolone over the meat, leaving a 1-inch border.
  3. Place the whole hard-boiled eggs in a row down the center.
  4. Using the plastic wrap, roll the meatloaf tightly around the filling and seal the ends, then place it seam-side down in a baking dish.
Bake, rest, and serve
  1. Bake at 350°F for 60–70 minutes, until the center reaches 160°F internally.
  2. Rest the meatloaf for 10 minutes before slicing carefully.
  3. Serve with warmed marinara sauce drizzled over each slice.

Notes

For the cleanest slices, let the meatloaf rest the full 10 minutes so the juices reabsorb before cutting. Refrigerate leftovers in a sealed container up to 3 days; freeze sliced portions up to 2 months. For a lower-fat option, swap part of the ground beef for lean ground turkey while keeping the eggs, cheese, and salami/prosciutto in the center.