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Sicilian Meatloaf

Sicilian meatloaf with a tender, tightly rolled interior that slices into a vivid spiral of hard-boiled egg, salami, and spinach. Baked until juicy at 160°F and served with warm marinara for a classic Italian beef loaf style.
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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
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.5 cup breadcrumbs
  • 0.33 cup parmesan grated
  • 2 eggs for meatloaf
  • 3 clove garlic minced
  • 0.25 cup fresh parsley chopped
  • 1 tsp dried oregano
  • 0.01 salt to taste
  • 0.01 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
  • 1 cup marinara sauce for serving

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat the oven to 350°F.
  2. In a bowl, mix ground beef, breadcrumbs, parmesan, eggs, garlic, parsley, oregano, salt, and pepper until combined.
  3. On a large sheet of plastic wrap, press the meat mixture into a 10x12 inch rectangle.
  4. Layer the salami, wilted spinach, and shredded provolone over the meat, leaving a 1-inch border.
  5. Place the peeled hard-boiled eggs in a row down the center.
  6. Using the plastic wrap, roll the meatloaf tightly around the filling, sealing the ends, then place seam-side down in a baking dish.
Bake, rest, and serve
  1. Bake for 60–70 minutes, until the center reaches 160°F internally, watching for an even bake.
  2. Rest the Sicilian meatloaf for 10 minutes to set the spiral, then slice carefully to keep the cross-section intact.
  3. Serve with warmed marinara sauce drizzled over the slices as a bright finishing cue.

Notes

For the cleanest spiral cross-section, let the rolled meatloaf rest the full 10 minutes before slicing; it firms up and holds the egg, salami, and spinach inside. Refrigerate leftovers in a sealed container for up to 3 days; freeze for up to 2 months. Dietary swap: use gluten-free breadcrumbs if you want a gluten-free version while keeping the same rolling method.