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Stuffed Meatloaf

Stuffed meatloaf with a colorful spiral filling: melted mozzarella, wilted spinach, and roasted red pepper wrapped into a tender beef loaf. Bake until the center hits 160°F for juicy slices with a clean spiral reveal.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.6667 cup breadcrumbs
  • 2 eggs
  • 0.3333 cup milk
  • 1 small onion, grated
  • 3 clove garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 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
  • 0.3333 cup ketchup
  • 1 tbsp brown sugar

Equipment

  • 1 sheet pan

Method
 

Preheat and season the beef
  1. Preheat the oven to 350°F. Set up a loaf pan so it’s ready for rolling and baking.
  2. In a mixing bowl, combine ground beef, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, Italian seasoning, and salt and pepper to taste. Mix until evenly bound.
Roll into a stuffed log
  1. On plastic wrap or parchment, press the meat mixture into a 10x12 inch rectangle. Keep it even so the spiral bakes uniformly.
  2. Layer wilted squeezed-dry spinach, roasted red peppers, and shredded mozzarella over the meat surface, leaving a 1-inch border. Use light pressure so the filling stays in place.
  3. Roll tightly using the plastic wrap into a log, seal the ends, and place seam-side down in a loaf pan. Compress gently to avoid gaps in the filling.
Bake and slice
  1. Spread the glaze of ketchup and brown sugar over the top. Make sure the glaze reaches the edges for a glossy finish.
  2. Bake at 350°F for 60–70 minutes, until the internal temperature reaches 160°F. Look for a browned top and set loaf edges.
  3. Rest the meatloaf for 10 minutes before slicing. This firms the spiral so melted mozzarella doesn’t run out.

Notes

Pro tip: squeeze the spinach very dry so the spiral stays sliceable and the filling doesn’t turn watery. Refrigerate leftovers in a sealed container for up to 3 days; freezing is not recommended for the best texture. For a lighter option, use part-skim mozzarella while keeping the filling amounts the same.