This Italian Stuffed Meatloaf Recipe is a melt-in-your-mouth recipe stuffed with salami, melted cheese, and spinach. So good it is destined to be a new family favorite! A new spin on traditional meatloaf that everyone will love. This is a low carb, gluten-free, and keto meatloaf - but you'll never know it.
You'll ❤️ This Cheese Stuffed Meatloaf
This is by far my favorite meatloaf. It's juicy and has a ton of flavor - and I love the melted cheese, salami, and spinach together. While it looks hard, it is actually super easy! It's so fun to make, and I end up feeling like a gourmet cook! 😉
It's An Easy Meatloaf Recipe
No chopping required - this is an easy stuffed meatloaf recipe. You dump the ingredients in a bowl and mix. On parchment, press the meat mixture into a rectangle and top with salami, cheese, and spinach. Roll up and place in pan, and bake.
The Perfect Comfort Food Recipe
To me, meatloaf is the quintessential comfort food recipe. How perfect is it that you can have a meatloaf that is low in carbs and it still tastes fantastic? Love that!
A Great Make-Ahead Dinner Recipe
This Italian stuffed meatloaf recipe is the perfect make-ahead dinner recipe. You can make it ahead and bake it when you are ready.
Or, you can make it and bake it, then pack up for some great leftover lunches.
This recipe also freezes well!
Low Carb and Keto Meatloaf
This is a terrific stuffed meatloaf that's low in carbohydrates and keto-friendly. The nutritional analysis is below in the recipe, but here is a summary. Only 6.3 g of net carbs and 24.9g of fat.
🥘 What You'll Need
Here are the ingredients you will need to make this cheese-stuffed meatloaf recipe:
- Ground Beef - use 80/20 for best flavor
- Almond Flour, Nutritional Yeast, or Breadcrumbs - use what works best with your diet.
- Onion Powder
- Dried Italian Seasoning
- Garlic Cloves
- Ground Black Pepper
- Tomato Paste
- Ketchup - if following keto, use sugar-free.
- Frozen Spinach - thawed and squeezed dry.
- Salami or Pepperoni
- Grated Mozzarella Cheese
🔪 How To Make It
Here are the step-by-step instructions for making this stuffed meatloaf recipe:
Preheat oven to 350° F. Spray your bread loaf pan with nonstick spray.
Drain spinach and squeeze until you've gotten most of the water out of it.
Make and Shape Meatloaf Mixture
In a large mixing bowl add ground beef, almond flour, ketchup, tomato paste, garlic, Italian seasoning, salt, pepper, and eggs.
Mix ingredients with your hands or a spoon until all ingredients are incorporated.
On a large piece of parchment (20" long), press the meatloaf into a rectangle that is as wide as your pan (around 8" to 9" is standard), and at least 10" to 14" long.
Take care to make sure the meat mixture is pressed together really well.
Layer salami, then cheese, then spinach on top.
Roll It Up
Lift on the end of the parchment paper, carefully rolling the meatloaf, pressing, and tucking as tightly as possible as you go (without losing ingredients).
Tip: leave the meatloaf on the parchment paper and lift it into the pan with the parchment. Gently pull the parchment out from under the loaf. See the picture below...
Carefully place it in the pan, seam side down. Remove parchment paper. Voila! You did it! Good job!
Bake for 1 hour or until meatloaf reaches 160° F temperature in the center.
Remove from the oven and let sit for 10 to 15 minutes.
Take the meatloaf out of the pan and serve in slices.
🥗 How To Serve It
Here are a few ways to serve this cheese stuffed meatloaf recipe:
Serve with a side of marinara and garnish with fresh basil or parsley.
Leftover meatloaf makes a terrific sandwich!
Here are a few ways you can customize to your stuffed meatloaf recipe:
- Make it spicy - add chili pepper flakes to the meat mixture.
- Substitute and salami, pepperoni slices, or cooked Italian sausage if preferred.
- Layer in other favorite ingredients such as olives or a bit of diced green bell pepper.
- Try out different grated cheese.
- Add fresh chopped herbs such as basil.
You do not need to cover your meatloaf in the oven.
Meatloaf should rest between 10 and 15 minutes before slicing.
Check the temperature in the middle with an instant-read thermometer. It should be at 160° F.
The most common reason for meatloaf being dry is overcooking.
Not enough fat or moisture from other meatloaf ingredients can also cause dryness. Be sure to use ground beef that is 80% lean/20% fat in this recipe. Bake only until the temperature reaches 160°F, which usually takes 1 hour.
3 to 4 days. Store in an airtight container. If you can't eat within 3 to 4 days, slice it and put it in a freezer-safe bag or container. This freezes well!
Yes. You can freeze meatloaf. Place cooked meatloaf in a freezer-safe plastic bag, pushing air out. Label the bag (and date it) and then use it within 3 months. You may be able to keep it longer, but I prefer it to be fresher. Plus, it's just too good not to eat!
What Can I Eat With Meatloaf?
It depends if you have any dietary restrictions. If you are following a low carb or keto diet you should serve this Italian Meatloaf with vegetables topped with a sugar-free or keto-approved marinara sauce. If you are not following a low carb diet you could serve it with pasta and any other marinara sauce of your choosing.
Can I Make Stuffed Meatloaf The Night Before?
Yes. You can even make it a few days before. It is a great make-ahead, meal prep recipe.
- Instant Pot Low Carb and Keto Chicken Soup
- Keto Broccoli Cheese Soup with Beer Brats
- Slow Cooker Sloppy Joes
- Quick Low Carb Slow Cooker Beef Stroganoff
- Easy Low Carb Eggplant Parmesan (Eggplant Gratin)
- Low Carb Pepperoni Pizza (Egg Pizza Recipe)
- Chicken in Tomato Basil Cream Sauce
If you tried this stuffed meatloaf recipe, let me know! I'd love for you to come back and give it a 5-star rating and/or a review in the comments! 🙂 Let's stay connected, so please share photos of your creations with me and others on Instagram, Facebook, and Pinterest! Don't forget to tag #seekinggoodeats
Stuffed Italian Meatloaf Recipe
- 2 pounds 80/20 ground beef chuck
- ¼ cup almond flour (nutritional yeast, or breadcrumbs can be used)
- ½ teaspoon onion powder
- 1 tablespoon Italian seasoning
- 2 garlic cloves
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 eggs
- 1 tablespoon tomato paste
- ⅓ cup ketchup (use sugar-free if following keto or low sugar diet)
- 6 ounces mozzarella (grated)
- 3 ounces salami (thinly sliced)
- 8 ounces frozen spinach (thawed, squeeze the water out)
- Preheat oven to 350° F. Spray a standard size bread loaf pan with nonstick spray.
- Drain spinach and squeeze until you've gotten most of the water out of it.
- In a large mixing bowl add ground beef, almond flour, ketchup, tomato paste, garlic, Italian seasoning, onion powder, salt, pepper, and eggs.
- Using your hands or a spoon, mix ingredients until they are well incorporated.
- On a long piece of parchment (approx. 18" to 20"). Press the meatloaf into a rectangle that is as wide as your pan (around 8" to 9" is standard), and at least 10" to 13" long. Take care to make sure the meatloaf mixture is pressed together really well.
- Layer salami, then cheese, then spinach on top. Lift one end of the parchment paper, carefully roll the meatloaf lengthwise, pressing and tucking as tightly as possible as you go (without losing ingredients).
- Using parchment paper to help you lift, carefully place the meatloaf in the pan with the seam side down.
- Bake for 1 hour or until meatloaf is 160° F temperature in the center. Remove from oven and let sit for 10 to 15 minutes. Take meatloaf out of pan and slice. Serve with a side of marinara and enjoy!
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