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Sicilian Meatloaf

Sicilian meatloaf with a spiraled center of hard-boiled egg, salami, and wilted spinach. This Italian rolled meatloaf bakes until juicy and slices cleanly for a striking cross-section.
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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: Main Dish
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef Use 80–90% lean for best sliceable texture.
  • 0.5 cup breadcrumbs Plain breadcrumbs work well.
  • 0.33 cup parmesan, grated Freshly grated melts into the loaf.
  • 2 eggs For the meatloaf binder.
  • 3 cloves garlic, minced Adjust to taste if desired.
  • 0.25 cup fresh parsley, chopped Use fresh for bright flavor.
  • 1 tsp dried oregano Dried oregano, not fresh.
  • 0.25 salt and pepper to taste Season both meat and filling as you like.
Filling
  • 4 hard-boiled eggs, peeled Whole eggs create the cross-section spiral.
  • 4 oz sliced salami or prosciutto Choose one for the filling.
  • 1 cup fresh spinach, wilted Wilt until reduced, then cool slightly.
  • 0.5 cup provolone, shredded Provolone adds creamy, melty richness.
Serving
  • 1 cup marinara sauce for serving Warm gently before serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the meat mixture
  1. Preheat the oven to 350°F.
  2. In a bowl, mix ground beef, breadcrumbs, parmesan, eggs, garlic, parsley, oregano, salt, and pepper until combined.
Assemble the rolled meatloaf
  1. On a large sheet of plastic wrap, press the meat mixture into a 10x12 inch rectangle.
  2. Layer salami, wilted spinach, and provolone over the meat, leaving a 1-inch border.
  3. Place the whole hard-boiled eggs in a row down the center.
  4. Using the plastic wrap, roll the meatloaf tightly around the filling, sealing the ends, and place seam-side down in a baking dish.
Bake, rest, and serve
  1. Bake 60–70 minutes, until the center reaches 160°F internally.
  2. Rest 10 minutes before slicing carefully.
  3. Serve with warmed marinara sauce.

Notes

For the cleanest spiral when slicing, let the meatloaf rest the full 10 minutes and use a sharp knife with gentle pressure. Refrigerate leftovers in a covered container for up to 3 days; freeze slices for up to 2 months if desired. For a lower-fat swap, use leaner ground beef (around 90%) and reduce the breadcrumbs slightly (about 2–3 tbsp) to keep the loaf tender.