Ingredients
For the Meatloaf:
- 2 lbs ground meat (1 lb beef, 1 lb pork or Italian sausage)
- 1 cup breadcrumbs (panko or traditional)
- ¾ cup milk
- 2 large eggs
- 1 small onion, grated
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 ½ tsp salt
- ½ tsp black pepper
For the Filling:
- 8 oz mozzarella cheese, cubed
- 1 cup fresh spinach, chopped
- ½ cup sun-dried tomatoes, chopped
- ¼ cup grated Parmesan cheese
For the Glaze:
- ½ cup ketchup
- 2 tbsp balsamic glaze (or 1 tbsp balsamic vinegar + 1 tsp brown sugar)
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 375°F (190°C).
- Make meat mixture: In a bowl, mix breadcrumbs and milk. Let sit 5 mins. Add eggs, onion, garlic, ½ cup Parmesan, herbs, salt, and pepper. Mix. Add ground meat and mix gently until just combined.
- Shape & fill: On parchment paper, pat meat into a 10×14 inch rectangle. In the center, layer spinach, sun-dried tomatoes, mozzarella, and ¼ cup Parmesan.
- Roll: Using the parchment, roll meat over filling into a log. Seal ends and seam. Transfer to a baking sheet.
- Glaze & bake: Mix glaze ingredients. Brush half over loaf. Bake 45 mins. Brush with remaining glaze and bake 25-35 mins more until internal temperature reaches 160°F.
- Rest & serve: Let rest 15 minutes before slicing.
Notes
- Don’t overmix the meat—it makes the loaf tough.
- Letting the meatloaf rest is crucial for juicy slices that hold together.
- For a gluten-free version, use gluten-free breadcrumbs.
- You can assemble ahead and refrigerate the raw loaf for up to 24 hours before baking.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Diet: Gluten-Free