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Italian Stuffed Meatloaf

This Italian-style meatloaf is packed with flavor with a luscious center of melted cheeses, roasted red peppers, and spinach presented in a beautiful pinwheel.
Prep Time15 mins
Cook Time1 hr 10 mins
Resting Time15 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Italian
Keyword: Meatloaf
Servings: 8 servings
Author: Omaha Steaks


  • 2 lbs. Omaha Steaks premium ground beef thawed
  • 1 cup Italian-seasoned breadcrumbs
  • 2 eggs beaten
  • ½ cup grated Parmesan cheese
  • ¼ cup prepared pesto
  • 1 cup marinara sauce divided
  • 4 cloves garlic minced
  • 2 tsp. salt
  • 2 tsp. pepper
  • 8 oz. package sliced provolone cheese
  • 7 oz. jar roasted red peppers drained
  • 4 cups fresh spinach


  • Preheat oven to 350°F. Line a baking sheet with foil and lightly spray with cooking spray.
  • In a large bowl, add breadcrumbs, beaten eggs, Parmesan cheese, pesto, ½ cup marinara sauce, minced garlic, salt, and pepper and stir to combine. Then add the ground beef to the mixture and mix lightly with your hands until just combined.
  • Place the meat mixture on the foil-lined baking sheet and shaped into a 12 x 10-inch rectangle. Then top evenly with the provolone cheese, roasted red peppers, and spinach. Next, starting with the 10-inch side, roll up the meatloaf until all the ingredients are inside, and press the seam to seal. Place the meatloaf seam side down on the baking sheet.
  • Place the meatloaf in the preheated oven and bake for 50 minutes. After 50 minutes, remove from the oven and top the meatloaf with the remaining marinara sauce. Return meatloaf to the oven and bake for an additional 20 minutes or until a thermometer inserted into the center of the meatloaf reaches 165°F.
  • When done, remove the meatloaf from the oven, let rest 15 minutes, then slice and serve.