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Stuffed Meatloaf Roll

Stuffed meatloaf roll with a tight, sliceable roulade spiral of mozzarella, roasted peppers, and wilted spinach. Baked until the center reaches 160°F, then rested for clean dramatic rounds.
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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: 540
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 slices provolone or mozzarella
  • 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

Method
 

Prep and shape
  1. Preheat the oven to 350°F.
  2. Mix the ground beef, Italian breadcrumbs, eggs, parmesan, milk, garlic, Italian seasoning, and Worcestershire sauce until combined.
  3. Press the meat mixture into a 10x14 inch rectangle on a large sheet of plastic wrap.
Add filling and roll
  1. Layer provolone or mozzarella, 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 and seal the ends firmly.
  3. Place the roll seam-side down in a greased baking dish.
Bake and rest
  1. Whisk marinara and olive oil, then brush the glaze over the top of the roll.
  2. Bake for 60–70 minutes, until the internal temperature reaches 160°F.
  3. Rest for 10 minutes before slicing into dramatic rounds.

Notes

For the cleanest spiral slices, wilt and squeeze the spinach thoroughly so it won’t steam and loosen the roll in the oven. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in the oven at 325°F until warmed through. Freezing is yes—freeze sliced portions, then thaw overnight in the fridge and reheat. For a lighter option, use lean ground beef (90% or 93%) and add an extra pinch of salt to keep the flavor balanced.