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Stuffed Meatloaf Roll

Stuffed meatloaf roll made as a rolled meatloaf roulade with a cheesy spiral filling of mozzarella, roasted peppers, and wilted spinach. Baked until juicy and sliceable, then rested for clean dramatic rounds.
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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-American
Calories: 560
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
  • Salt and pepper to taste
Filling
  • 6 provolone or mozzarella slices
  • 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 preheat
  1. Preheat the oven to 350°F and set a greased baking dish or sheet pan ready for the roll.
Make the meatloaf base
  1. Mix ground beef, Italian breadcrumbs, eggs, grated parmesan, milk, minced garlic, Italian seasoning, Worcestershire sauce, and salt and pepper until combined, with no dry pockets remaining.
  2. Press the meat mixture into a 10x14 inch rectangle on a large sheet of plastic wrap so the shape stays even edge to edge.
Add the spiral filling
  1. Layer provolone or mozzarella slices, roasted red peppers, and wilted and squeezed spinach over the meat, leaving about a 1-inch border at the edges.
  2. Roll tightly using the plastic wrap into a tight log and seal both ends firmly so the spiral stays intact when sliced.
Bake and glaze
  1. Place the roll seam-side down in a greased baking dish and brush the top with the marinara-olive oil glaze.
  2. Bake at 350°F for 60–70 minutes, until the internal temperature reaches 160°F and the exterior looks set and lightly browned.
Rest and slice
  1. Rest the stuffed meatloaf roll for 10 minutes before slicing into dramatic rounds so the spiral holds its shape.

Notes

For the cleanest spiral slices, squeeze spinach until fairly dry and press the log tightly before baking. Refrigerate leftovers in a sealed container up to 3–4 days; reheat gently in a 325°F oven until warmed through. Freezing is yes—freeze cooled slices in an airtight container up to 2 months. For a lighter option, use lean ground beef (or swap half for ground turkey) while keeping the same seasoning and binder.