Go Back

Stuffed Meatloaf

Stuffed meatloaf with a colorful spiral filling of wilted spinach, roasted red pepper, and melted mozzarella baked into a tender rolled loaf. This meatloaf recipe slices cleanly to reveal the filling through the center.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

meatloaf
  • 2 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup milk
  • 1 small onion, grated
  • 3 clove garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 salt and pepper to taste
filling
  • 1 cup fresh spinach, wilted and squeezed dry
  • 0.5 cup roasted red peppers, patted dry and sliced
  • 1 cup mozzarella cheese, shredded
glaze
  • 0.33 cup ketchup
  • 1 tbsp brown sugar

Equipment

  • 1 sheet pan

Method
 

Preheat and mix
  1. Preheat the oven to 350°F.
  2. In a large bowl, mix ground beef, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, Italian seasoning, salt, and pepper until evenly combined.
Roll and stuff the loaf
  1. On plastic wrap or parchment, press the meat mixture into a 10x12 inch rectangle.
  2. Layer the spinach, roasted red peppers, and shredded mozzarella over the surface, leaving a 1-inch border.
  3. Roll tightly using the plastic wrap into a log, seal the ends, and place seam-side down in a loaf pan.
Glaze and bake
  1. Spread the glaze (ketchup and brown sugar) over the top.
  2. Bake at 350°F for 60–70 minutes, until the internal temperature reaches 160°F, then pull the loaf from the oven.
  3. Rest the stuffed meatloaf for 10 minutes before slicing, so the spiral holds together.

Notes

Pro tip: squeeze the spinach very dry so the center doesn’t turn watery and the spiral stays defined. Refrigerate leftovers in an airtight container for up to 3 days; freeze slices for up to 2 months. For a lighter option, use 93% lean ground beef or part-skim mozzarella to reduce overall fat while keeping the filling intact.