I remember getting home late on a Wednesday and chopping vegetables while the oven warmed, the kind of weeknight where a stuffed meatloaf fed three hungry people and left warm leftovers for the next day, simple work for the pan and a small, steady rhythm in the kitchen.
Why You’ll Love It
This stuffed meatloaf is a solid weeknight solution. It cooks in one pan, slices well for lunches, and the cheesy spinach center makes kids and adults both ask for seconds. Make it when you need a filling dinner that comes together quickly and stores easily.
Serves 6
Prep Time: 20 minutes |
Cook Time: 60 minutes |
Total Time: 80 minutes
Ingredients
- 1.5 lb ground beef (85% lean)
- 0.5 lb ground pork
- 1 cup fresh breadcrumbs
- 2 large eggs
- 1/3 cup whole milk
- 1 small yellow onion finely chopped (about 3/4 cup)
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 2 cups fresh spinach roughly chopped
- 2 tablespoons olive oil divided
- 1/2 cup ketchup for glaze
- 1 tablespoon brown sugar for glaze
- 1 teaspoon Dijon mustard for glaze
Instructions
- Preheat oven to 375 F and line a baking sheet with parchment or lightly grease a loaf pan.
- Heat 1 tablespoon olive oil in a skillet over medium heat, add onion and cook until soft about 5 minutes, add garlic and spinach and cook until spinach wilts, remove from heat and let cool slightly.
- In a large bowl combine ground beef, ground pork, breadcrumbs, eggs, milk, Worcestershire, salt, and pepper, mix gently until just combined.
- Flatten meat mixture on a piece of parchment into a rough rectangle about 9 by 7 inches, spread cooled spinach and onion mixture down the center, sprinkle cheddar over the spinach.
- Roll meat over the filling to form a loaf, seal edges and place seam side down on the prepared baking sheet or into the loaf pan.
- Whisk together ketchup brown sugar and Dijon and brush half over the top of the meatloaf.
- Bake for 50 to 60 minutes until internal temperature reaches 160 F, brush with remaining glaze in the last 10 minutes and return to oven.
- Let rest 10 minutes before slicing so juices settle, slice and serve.
Recipe Variations
- Turkey and herb: substitute ground turkey for beef and pork, add 1 teaspoon dried Italian herbs, use mozzarella instead of cheddar for a milder filling.
- Bacon wrapped: lay strips of bacon over the formed loaf before baking for added smokiness and crisp texture.
- Veggie packed: add finely diced bell pepper and grated carrot to the spinach filling for more texture and color.
- Low carb: replace breadcrumbs with 1/2 cup almond flour and reduce milk to 2 tablespoons.
Make Ahead: You can assemble the meatloaf up to 24 hours ahead, cover and refrigerate on the baking sheet or in the loaf pan, then glaze and bake when ready. Cooked leftovers keep well for 3 to 4 days in the fridge and freeze up to 3 months in an airtight container.
Frequently Asked Questions
Can I make this meatloaf gluten free
Yes swap the breadcrumbs for gluten free breadcrumbs or almond flour and check labels for gluten free Worcestershire sauce
How do I know when the meatloaf is done
Use a meat thermometer to check the center reaches 160 F then let it rest before slicing
Can I use frozen spinach instead of fresh
Yes thaw and squeeze out excess water before mixing into the filling to avoid a watery loaf
Stuffed Meatloaf
This stuffed meatloaf is a solid weeknight solution. It cooks in one pan, slices well for lunches, and the cheesy spinach center makes kids and adults both ask for seconds. Make it when you need a filling dinner that comes together quickly and stores easily.
Ingredients
- 1.5 lb ground beef (85% lean)
- 0.5 lb ground pork
- 1 cup fresh breadcrumbs
- 2 large eggs
- 1/3 cup whole milk
- 1 small yellow onion finely chopped (about 3/4 cup)
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 2 cups fresh spinach roughly chopped
- 2 tablespoons olive oil divided
- 1/2 cup ketchup for glaze
- 1 tablespoon brown sugar for glaze
- 1 teaspoon Dijon mustard for glaze
Instructions
- Preheat oven to 375 F and line a baking sheet with parchment or lightly grease a loaf pan.
- Heat 1 tablespoon olive oil in a skillet over medium heat, add onion and cook until soft about 5 minutes, add garlic and spinach and cook until spinach wilts, remove from heat and let cool slightly.
- In a large bowl combine ground beef, ground pork, breadcrumbs, eggs, milk, Worcestershire, salt, and pepper, mix gently until just combined.
- Flatten meat mixture on a piece of parchment into a rough rectangle about 9 by 7 inches, spread cooled spinach and onion mixture down the center, sprinkle cheddar over the spinach.
- Roll meat over the filling to form a loaf, seal edges and place seam side down on the prepared baking sheet or into the loaf pan.
- Whisk together ketchup brown sugar and Dijon and brush half over the top of the meatloaf.
- Bake for 50 to 60 minutes until internal temperature reaches 160 F, brush with remaining glaze in the last 10 minutes and return to oven.
- Let rest 10 minutes before slicing so juices settle, slice and serve.
Conclusion
This stuffed meatloaf is a dependable weeknight main that saves time and feels like a proper dinner. The filling gives a lift to plain meatloaf and the glaze keeps slices glossy for leftovers. Follow the simple steps, use a thermometer, and feel free to swap proteins or cheeses to suit what you have on hand, then slice generous pieces and enjoy the comfort.
