Description

This Sicilian Meatloaf is a deliciously savory twist on the traditional meatloaf, stuffed with spinach, melted provolone, and salty prosciutto, then baked in a rich marinara sauce. It’s the ultimate comfort food that’s perfect for a weeknight dinner or a hearty family gathering. Whether you’re looking for a unique dinner idea or a protein-packed meal prep option, this easy recipe delivers bold Italian flavor in every bite. Try this rolled meatloaf with a vibrant filling for one of your new favorite dinner ideas!

Ingredients

1.5 pounds ground beef (80/20)

1 cup breadcrumbs

2 large eggs

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 cup spinach (fresh or thawed frozen, squeezed dry)

6 slices provolone cheese

4 slices prosciutto

1.5 cups marinara sauce

Instructions

1. In a large bowl, mix ground beef, breadcrumbs, eggs, Parmesan, garlic, parsley, salt, and pepper until just combined.

2. On parchment paper, spread the meat mixture into a 1/2-inch thick rectangle.

3. Layer the spinach, provolone, and prosciutto over the meat, leaving a small border.

4. Carefully roll up the meatloaf from the short side, using the parchment to assist. Seal the edges.

5. Transfer to a baking dish, seam-side down. Top with marinara sauce.

6. Bake at 375°F (190°C) for 45–55 minutes, or until internal temp is 160°F.

7. Let rest for 10 minutes before slicing. Serve with extra sauce if desired.

Notes

Don’t overwork the meat mixture, or the meatloaf may become tough.

Allow the meatloaf to rest before slicing to maintain structure and juiciness.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baked
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 4g
Sodium: 720mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 11g
Fiber: 1g
Protein: 33g
Cholesterol: 130mg

Keywords: easy dinner, Italian meatloaf, stuffed meatloaf, rolled meatloaf, dinner ideas