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Stuffed Meatloaf Roll

Stuffed meatloaf roll with a rolled meatloaf spiral of melted mozzarella, roasted peppers, and wilted spinach. Baked until juicy with a marinara-olive oil glaze, then sliced into dramatic rounds for an impressive meatloaf dinner.
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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-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.667 cup Italian breadcrumbs
  • 2 eggs
  • 0.333 cup parmesan, grated
  • 0.333 cup milk
  • 4 garlic, minced
  • 1 tsp Italian seasoning
  • 2 tbsp Worcestershire sauce
  • Salt and pepper to taste
Filling
  • 6 provolone or mozzarella slices
  • 0.5 cup roasted red peppers, patted dry
  • 1 cup fresh spinach, wilted and squeezed
Glaze
  • 0.333 cup marinara
  • 1 tbsp olive oil

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a baking dish for the roll.
  2. Mix all meatloaf ingredients until combined, then press the mixture into a 10x14 inch rectangle on a large sheet of plastic wrap.
Assemble the roulade
  1. Layer the cheese, roasted red peppers, and wilted spinach over the meat, leaving a 1-inch border.
  2. Roll tightly using the plastic wrap into a tight log, then seal the ends firmly to keep the spiral intact.
  3. Place the roll seam-side down in the greased baking dish.
  4. Brush the top with the marinara-olive oil glaze.
Bake and rest
  1. Bake for 60–70 minutes at 350°F until the internal temperature reaches 160°F.
  2. Rest for 10 minutes before slicing into dramatic rounds.

Notes

For cleaner slices, rest the meatloaf roll at least 10 minutes so the spiral sets before cutting. Store leftovers in the refrigerator up to 3–4 days in an airtight container; reheat slices in the oven or microwave until warm. Freezing is yes—freeze sliced portions up to 2 months and thaw in the fridge overnight. For a lighter option, use part-skim mozzarella/provolone and swap half the beef for leaner ground turkey while keeping the binding steps the same.