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

 This spinach mozzarella meatloaf is one of our favorite recipes to double for the freezer. Not only is it full of real food and healthy ingredients, but it’s also easy to make and perfect for your freezer. Make a double batch today!

Spinach Mozzarella Meatloaf - great recipe to double or quadruple for the freezer.

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 clean up after winter, I need quick menu options to fed my family or our diet goes downhill in a hurry.

This Spinach Mozzarella Meatloaf has long been a staple at my house. It comes together quickly and freezes well. I love having a loaf in my freezer for super busy days! It makes meal time 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.

ALDI is my top local grocery store choice. I am encouraged every time I go there by more and more organic options. I love that I can get in and out of the store in a hurry. And they have such reasonable prices! Feeding four hungry kids is expensive and ALDI helps me keep the grocery budget manageable.  I buy a lot of my groceries in bulk, but ALDI fills the gap when I need fresh fruit and other ingredients.

Spinach Mozzarella Meatloaf Recipe Ingredients

So Good You’ll Make Double Batch of this Spinach Mozzarella Meatloaf!

Spinach Mozzarella Meatloaf - mix in a bowl

To make this meatloaf, finely chop spinach and onions and press garlic. I like to use fresh spinach in this recipe, but you could also use frozen spinach if you prefer.

Then, simply mix all ingredients in a big 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 meatloaf ingredients together by hand.

Spinach Mozzarella Meatloaf - form into loaves

Form loaves and put them into loaf pans. Bake for 60-75 minutes at 350 degrees, or until the internal temperature of the Spinach Mozzarella Meatloaf is 160 degrees. Once it’s cooked, let the meatloaf rest for 10-15 minutes before cutting and serving.

Enjoy with a well-deserved glass of wine. $2.89 a bottle Winking Owl from ALDI is honestly one of my favorite budget wines.

Spinach Mozzarella Meatloaf - perfect freezer recipe

How to make, freeze and eat Spinach Mozzarella Meatloaf!

I highly recommend that you double the recipe and add one loaf to your freezer for a busy day. It’s not much more work to prep two meatloaves and it saves a lot of time down the road. If you’d like to double the recipe for an extra loaf you have two options for freezing and serving day.

1. Freeze the loaf uncooked, and then simply thaw and cook the day you’d like it. Just bake at 350 degrees for 60-75 minutes as per recipe instructions.

2. Or, bake the meatloaf first, cool, and then freeze. I usually cook both and then freeze the cooked meatloaf. Then, I simply have to reheat the frozen meatloaf on the day I want to serve it. It cooks a lot faster {about half the time} if you thaw it in the fridge overnight before you reheat it.

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

Yield: 10 servings

Spinach Mozzarella Meatloaf - One Loaf

Spinach Mozzarella Meatloaf - One Loaf

Delicious spinach mozzarella meatloaf is always a hit. Make

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!

Spinach Mozzarella Meatloaf - collage

Want a great side dish to serve with this meatloaf? Here are some of my favorites:

Pepper Jack Mashed Potaotes

Roasted Greek Potato Wedges

Haricot Vert {Green Beans with Garlic & Toasted Almonds}


Thursday 2nd of February 2023

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.


Monday 14th of February 2022

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!


Tuesday 24th of July 2018

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.


Sunday 21st of January 2018

How long do they last in freezer? How long do u recommend freezing?

Michelle Marine

Sunday 21st of January 2018

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. :-)


Friday 12th of January 2018

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.

Michelle Marine

Saturday 13th of January 2018

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

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As an Amazon Associate Michelle Marine, SimplifyLiveLove, earns from qualifying purchases.Skip to Recipe