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Stuffed Meatloaf Roll

Stuffed meatloaf roll with a tight spiral of mozzarella, roasted peppers, and spinach baked until juicy and sliceable. This rolled meatloaf (meatloaf roulade) bakes in a log shape for dramatic rounds with marinara glaze.
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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: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.67 cup Italian breadcrumbs
  • 2 eggs
  • 0.33 cup parmesan, grated
  • 0.33 cup milk
  • 4 garlic, minced
  • 1 tsp Italian seasoning
  • 2 tbsp Worcestershire sauce
  • 0.25 Salt to taste
  • 0.25 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
  • 0.33 cup marinara
  • 1 tbsp olive oil

Equipment

  • 1 sheet pan

Method
 

Prep and make the meatloaf base
  1. Preheat oven to 350°F. Set up a greased baking dish and keep a sheet of plastic wrap ready for rolling.
  2. Mix ground beef, Italian breadcrumbs, eggs, parmesan, milk, garlic, Italian seasoning, Worcestershire sauce, salt, and pepper until combined. Press the mixture into a 10x14 inch rectangle on large sheet of plastic wrap.
Add filling and roll
  1. Layer provolone or mozzarella, roasted red peppers, and fresh spinach over the meat, leaving a 1-inch border. Keep the center covered so the spiral filling is continuous.
  2. Roll tightly using the plastic wrap into a tight log, and seal the ends firmly. Place seam-side down in the greased baking dish.
Bake, glaze, and slice
  1. Brush the marinara-olive oil glaze over the top of the roll. Bake at 350°F for 60–70 minutes until the internal temperature reaches 160°F.
  2. Rest for 10 minutes before slicing. Slice into dramatic rounds to show the vibrant spiral of mozzarella, roasted peppers, and spinach through the center.

Notes

For clean, even slices, rest the roulade fully before cutting and use a sharp knife to keep the spiral intact. Store leftovers in the refrigerator up to 3 days in a covered container; reheat in a 325°F oven until warmed through. Freezing is yes—freeze sliced portions for up to 2 months and thaw overnight in the fridge. For a lighter option, swap half the ground beef for ground turkey to reduce fat while keeping the roll structure.