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Stuffed Meatloaf

Stuffed meatloaf with a cheese, spinach, and roasted red pepper spiral in every slice. This meatloaf recipe rolls into a tight loaf, then bakes until the center reaches 160°F for clean, flavorful slices.
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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 base
  • 2 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup milk
  • 1 onion, grated
  • 3 garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 0.25 salt to taste
  • 0.25 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
  • 1 loaf pan

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and set a loaf pan aside for assembly.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, Italian seasoning, salt, and pepper until evenly mixed.
  3. On plastic wrap or parchment, press the meat mixture into a 10x12 inch rectangle, keeping an even thickness so it rolls uniformly.
  4. Layer wilted spinach, roasted red peppers, and shredded mozzarella over the meat surface, leaving a 1-inch border around the edges.
  5. Roll tightly using the plastic wrap into a log, seal the ends, and place the loaf seam-side down in a loaf pan so the filling stays in the center.
  6. Spread the ketchup and brown sugar glaze over the top.
  7. Bake at 350°F for 60–70 minutes, until the internal temperature reaches 160°F for a safe, sliceable center.
  8. Let the meatloaf rest for 10 minutes before slicing so the spiral filling holds its shape.

Notes

For the cleanest spiral, squeeze spinach very dry so the loaf doesn’t get watery. Refrigerate covered up to 4 days; reheat slices in a 350°F oven until warmed through. Freezing is yes—freeze sliced portions up to 2 months and thaw in the fridge overnight. For a lighter option, use 90% lean ground beef or swap in part-skim mozzarella.