Go Back

Sicilian Meatloaf

Sicilian meatloaf with an Italian rolled, stuffed center—hard-boiled egg, salami, and spinach spiral in every slice. Bake until the loaf reaches 160°F, then rest before serving with warm marinara.
Print Recipe Pin Recipe
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
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

meatloaf
  • 2 lb ground beef
  • 0.5 cup breadcrumbs
  • 0.333 cup parmesan, grated
  • 2 eggs (for meatloaf)
  • 3 clove garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 0.25 salt to taste
  • 0.25 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
  • 1 oven

Method
 

Preheat and mix the meatloaf
  1. Preheat oven to 350°F so it’s hot and ready when the loaf goes in. Combine ground beef, breadcrumbs, parmesan, eggs (for meatloaf), garlic, parsley, oregano, salt, and pepper until just combined.
Build the rolled, stuffed loaf
  1. On a large sheet of plastic wrap, press the meat mixture into a 10x12 inch rectangle with an even thickness. Layer salami, wilted spinach, and provolone over the meat, leaving a 1-inch border.
  2. Place the whole hard-boiled eggs in a row down the center as the visual focal point. Roll the meatloaf tightly around the filling, sealing the ends, then place seam-side down in a baking dish.
Bake and rest
  1. Bake 60–70 minutes until the meatloaf reaches 160°F internally, checking near the center for doneness. Rest 10 minutes so the slices hold their spiral shape.
  2. Slice carefully to reveal the colorful egg-salami-spinach cross-section. Serve with warmed marinara drizzled over the top as a finishing cue.

Notes

Pro tip: press the meat mixture evenly into the 10x12 inch rectangle so the spiral interior stays tight and the filling doesn’t leak. Refrigerate leftovers for up to 3 days; reheat covered in a 325°F oven until warmed through. Freezing is not recommended because the egg-and-provolone filling can soften after thawing. For a lighter option, use part-skim mozzarella instead of provolone while keeping the bake time the same.