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Stuffed Meatloaf

Stuffed meatloaf with a spiral center of mozzarella, wilted spinach, and roasted red pepper, rolled into a tight log for clean slices. Baked at 350°F until the interior reaches 160°F, then rested for a juicy, sliceable finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 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
  • 0.33 cup ketchup
  • 1 tbsp brown sugar

Equipment

  • 1 sheet pan

Method
 

Preheat and mix the meatloaf
  1. Preheat the oven to 350°F. Set up for baking so the loaf goes in as soon as it’s assembled.
  2. In a mixing bowl, combine ground beef, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix until evenly combined with no dry breadcrumb pockets.
Roll the spiral filling
  1. Lay plastic wrap or parchment on the counter and press the meat mixture into a 10x12 inch rectangle. Press firmly so it holds together when rolled.
  2. Layer spinach, roasted red peppers, and mozzarella over the surface, leaving a 1-inch border. Spread to an even thickness so the spiral shows when sliced.
  3. Roll tightly using the plastic wrap into a log, then seal the ends and place seam-side down in a loaf pan. The roll should be firm and compact with the filling contained in the center.
Glaze and bake
  1. Spread the glaze (ketchup and brown sugar) over the top of the loaf. Use a thin, even layer so it bakes into a glossy finish.
  2. Bake at 350°F for 60–70 minutes, until the internal temperature reaches 160°F. It should look browned on top and feel set when pressed lightly.
  3. Rest the meatloaf for 10 minutes before slicing. This lets the juices redistribute so the spiral stays intact.

Notes

For the cleanest spiral slices, squeeze the spinach very dry and pat the roasted red peppers dry; excess moisture can cause filling to spill during rolling. Refrigerate leftovers in an airtight container for up to 3–4 days. Freeze the cooled meatloaf (sliced or whole) for up to 2 months; thaw in the fridge overnight and reheat covered. For a lower-fat option, use 90% lean ground beef and reduce the mozzarella slightly without changing bake time.