Italian Spinach Mozzarella Meatloaf – Easy Family Recipe


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 Are you looking for a quick and easy meatloaf recipe that’s perfect for busy school nights AND packs in some extra vegetables? This spinach mozzarella meatloaf is one of our family’s favorite recipes. I always double it and put one meal in the freezer, too. It’s full of real food and healthy ingredients, including early spring spinach straight from my garden.

Early spring might be the busiest time of the year for me. With multiple kids playing ball, working hard to plant my garden, and the basic cleanup after winter, I need quick menu options to feed my family. Otherwise, our diet goes downhill in a hurry.

Spinach Mozzarella Meatloaf! So Good You'll Make Double Batch

This Italian Spinach Mozzarella Meatloaf has long been a staple at my house. It comes together quickly and freezes well. I love having freezer meals for super busy days! It makes mealtime a snap. And best of all, it’s a delicious way to sneak in some healthy spinach AND use up the surplus in my garden.

I love having ALDI as a local local grocery store. They have more and more organic options every time I go there. I love getting in and out of the store in a hurry. Feeding four hungry kids is expensive, and ALDI’s prices are good for our family food budget.

I buy a lot of my groceries in bulk, but ALDI fills the gap when I need fresh fruit and other ingredients. If there isn’t one near you – I’m sorry!

Spinach Mozzarella Meatloaf! So Good You'll Make Double Batch!

Ingredients for Italian Style Meatloaf

You’ll probably have most of the ingredients for this meatloaf on hand already. It uses simple, whole foods for a perfect savory combination of Italian flavors. Here’s what you’ll need:

  • Ground beef
  • Bread crumbs
  • eggs
  • Onion
  • Spinach
  • Shredded mozzarella cheese
  • Garlic
  • Salt and pepper
  • Basil, oregano, other Italian seasonings
Spinach Mozzarella Meatloaf - mix in a bowl

How to Make Italian Style Meatloaf

Preheat oven to 350 degrees. Start by finely chopping the spinach and onions. Press the garlic. I prefer using fresh spinach but you could also use frozen. Just make sure to thaw it first and drain any excess moisture.

Then, combine all the ingredients in a large bowl. I mix up meatloaf with my hands {or get a kid to do it}, but you can certainly use a spoon. 

Call me weird, but I enjoy smashing the meat mixture ingredients together by hand.

Spinach Mozzarella Meatloaf - form into loaves

Form loaves and put them into loaf pans or similar baking dish. Bake for 60-75 minutes at 350 degrees or until the internal temperature of the Spinach Mozzarella Meatloaf is 160 degrees (always check it with a meat thermometer). Once it’s cooked, let the meatloaf rest for 10-15 minutes before cutting and serving to keep it tender and flavorful.

Spinach Mozzarella Meatloaf! So Good You'll Make Double Batch!

How to Freeze and Reheat Spinach Mozzarella Meatloaf

As I mentioned above, it’s easy to double this Italian meatloaf recipe and freeze a meal for later. It’s not much more work to prep two meatloaves. It saves a lot of time down the road. Once you have the loaves made, you can either cook the loaf and then freeze or freeze and then cook later.

  1. Freeze the loaf uncooked. Move it to the refrigerator to thaw the day before you’d like to cook it. On serving day, bake at 350 degrees for 60-75 minutes per recipe instructions.
  2. I usually bake the meatloaf first and then reheat when I need it to. For this option, cook the meatloaf according to the directions above, then let it completely cool. Once it is cool, place the loaf in an airtight container or freezer bag and freeze it. Again, thaw it in the fridge overnight and simply reheat the following day.

But, in all honesty, I have put these meatloaves frozen in the oven and cooked them too. It takes about an hour if you start with a frozen meatloaf. Whichever method you choose, ensure you cover the meatloaf with aluminum foil before cooking or if you decide to reheat the already-cooked meatloaf!

Add More Nutrition to Meatloaf

I love this base recipe for Italian style meatloaf. Sometimes I add additional vegetables or spices to change it up a bit. What would you add?

  • Fresh chopped herbs like basil and oregano
  • Chopped bell peppers
  • Shredded carrots
  • Dried red pepper flakes
Spinach Mozzarella Meatloaf! So Good You'll Make Double Batch!

Side Dishes for Meatloaf

Now that you have a delicious, juicy meatloaf on the table, it’s time to make it a complete meal. My kids like to dip this meatloaf in marinara sauce. I love adding additional vegetables, green salads, and fruit for side dishes. Simple is the name of the game at my house. Here are a few options that the whole family loves:

Do you have a favorite family recipe for meatloaf? Share it in the comments!

Yield: 10 servings

Italian Spinach Mozzarella Meatloaf - One Loaf

Spinach Mozzarella Meatloaf! So Good You'll Make Double Batch!

Delicious spinach mozzarella meatloaf is always a hit. Double the recipe and put it in your freezer to use on a busy day.

Prep Time 30 minutes
Cook Time 1 hour 15 minutes


  • 2 pounds ground beef, I recommend organic, grass-fed beef
  • 1/2 - 5 ounces packaged fresh organic spinach, chopped fine
  • 2 cups bread crumbs
  • 2 cups shredded mozzarella cheese, divided
  • 1/2 an onion, finely chopped
  • 3 cloves crushed garlic
  • 3 eggs, lightly beaten
  • 1 tsp salt
  • freshly ground pepper to taste


  1. Preheat oven to 350 degrees.
  2. In a bowl, mix the beef, spinach, bread crumbs, 1 1/2 cups cheese, egg, onion, garlic, and salt. Transfer to loaf pan.
  3. Bake 75 minutes in the preheated oven, to a minimum internal temperature of 160 degrees F.
  4. Top with remaining cheese to serve.


This ingredient list is for one loaf. If you'd like to make two loaves, just double the recipe.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 434Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 155mgSodium: 623mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 36g

Nutrition facts are not always correct.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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  1. YUM!!! We are going to have to try this version. Mozzarella sound yummy, but we always have montjack on hand so that would most likely get used instead.

    Gotta love I get daily emails with ideas I want to try, we just need to be home more often than we are lately.

  2. hello michelle,
    your spinach mozzarella meatloaf looks delicious!! thanks for sharing the recipe. aldi is my favorite grocery store.
    have a nice weekend,

  3. Oh my gosh this looks delicious! Why did I never think of adding ingredients? I am going to try this and all other sorts of flavors in my meat loaf!

  4. Adding spinach is a great idea! I could also see myself making smaller pans of this for the two of us using your recipe.

    1. Yes! I should have said that in the comments! But my original recipe is big enough for a smaller family to make two loaves out of. Thanks, Kelli!

  5. OH MAN! This looks awesome! Can’t wait to try this! BTW. Iowa is the place to be 🙂 except when it’s bitterly cold like it was a couple weekends ago.

    1. The cold can just get on out of here!! At least it hasn’t been nearly as bad this winter as the last two!! I’m so glad for a reprieve and a warmer winter.

  6. Hi
    Can you tell me please if it’s 2 cups of fresh breadcrumbs or the dry packaged breadcrumbs ?
    Many thanks, I look forward to making it once I know.

    1. Hi Julie, I use breadcrumbs I make myself out of my old bread that’s passed its prime and then store in the freezer. You could also use panko style breadcrumbs too. 🙂 Enjoy.

  7. When you make extra for the freezer, do you cook before you freeze? In either case, how do you thaw/prep for serving?

      1. Hi Meghan,

        I usually cook both at the same time, but you can also freeze it raw if you want. You can either thaw overnight in the fridge and then reheat before serving, or you can pop it in the oven totally frozen too (takes about an hour at 350 to warm up if it’s totally frozen). It’s like cooking a frozen meal you bought at the store. The lovely thing about this recipe is it is totally flexible. I just made it again last night and froze an extra! We love this meatloaf. 🙂

        1. Hi-is there any way to add a tomato sauce topping?? I only think of meatloaf with red sauce. If you think it’ll taste good??

          1. Hi Tina! I’ve never tried it like that, but it’s your taste buds. 🙂 I say try it! You could always leave the sauce on the side to see what you think before putting it on the entire meatloaf. 🙂 Let me know how it worked out!!

  8. I don’t understand the portions for the spinach- is it one half ounce to five ounces of spinach? Or? Thanks!

    1. Hi Kristin, it’s half of the 5 ounce container, or 2 1/2 ounces. I will make that more clear. Thank you!

  9. My daughter and I make freezer meals and included this recipe. Instead of making loafs we opted to use the muffin tins. We simply filled the slots, froze the pans, and then transferred to ziploc baggies. We can make as many or few as we needed by pulling out the number of “muffins” – one per serving. They froze very well.

    1. I made meatloaf muffins for the first time last week too! They are pretty great, aren’t they. Thanks for sharing!

    1. Hi Sheilah, 3-4 months is probably as long as you’d want to keep meatloaf in the freezer, though I’ve probably had some last for five months too. 🙂

  10. I made this for dinner. We loved it. I did change one thing. I used one pound of ground beef and one pound of ground turkey. This is now my favorite meatloaf recipe. Can’t wait to try meatloaf sandwiches tomorrow with the leftovers.

  11. This was so yummy! I cooked an extra one for my parents and froze it. What temp should they reheat it on from frozen? About long would it take? Thanks!

  12. The cheese on top was just gilding the lily. I formed the loaf into a square and put it in a glass pyrex baking dish. It was brown and gorgeous! It was so good that my husband says he prefers this to my usual recipe so this is my new go to. I served it with green beans and a mushroom sauce.

    Thank you for sharing this recipe.

  13. Looks delicious! Is it okay to substitute to chicken mince instead? How long should I cook it for if ever? Thank you!

    1. @Michelle Marine,
      Thank you. I did use chicken mince and cooked for just over an hour, using fan forced oven at 160 degrees. I also added some grated carrots with spinach.
      Thank you for sharing your recipe!