Spinach Mozzarella Meatloaf

Double this recipe and freeze one loaf!

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 mealoaf!

Yields 1 big meatloaf - enough to feed my family of 6 and have leftovers for lunch the next day.

Spinach Mozzarella Meatloaf - One Loaf

30 minPrep Time

1 hr, 15 Cook Time

Save RecipeSave Recipe
Recipe Image


  • 2 pounds ground beef, I recommend organic, grass-fed beef like this from ALDI
  • 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. 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.



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}

Easy Buttery Carrots

This post may contain affiliate links. That simply means that I may receive a commission at no cost to you when you choose to use the links provided. This site is an Amazon affiliate site. Please see my disclosure page for full details. Thank you for your continued support of this site.


  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 allrecipies.com. I get daily emails with ideas I want to try, we just need to be home more often than we are lately.
  2. 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!
  3. Adding spinach is a great idea! I could also see myself making smaller pans of this for the two of us using your recipe.
  4. 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.
  5. 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.
    • 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.
  6. When you make extra for the freezer, do you cook before you freeze? In either case, how do you thaw/prep for serving?
      • 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. :-)
        • 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??
          • 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!!

Leave a Reply

Your email address will not be published. Required fields are marked *