Spinach Artichoke Stuffed Meatloaf

Spinach Artichoke Stuffed Meatloaf

Preparation Time: 20 min
Cooking Time: 1 hour
Serves 2

Spinach Artichoke Filling:
  • 8oz cream cheese, softened
  • ¼ C sour cream
  • 1 clove garlic, minced (~ 1 tsp)
  • ⅔ C shredded parmesan cheese
  • ½ C shredded mozzarella cheese
  • 1, 14oz can Reese chopped artichoke hearts, drained and squeezed to drain excess liquid
  • 9oz frozen spinach, thawed, cooked, and squeezed to drain excess liquid
  • Salt and pepper to taste
  • 1.5 lb lean ground beef (80%)
  • 2 eggs
  • 1 C bread crumbs
  • ½ C shredded parmesan cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 cloves garlic, minced
  • 1, 14oz can tomato sauce, divided


A spinach and artichoke combination is always a hit at the table. Try this Spinach Artichoke Stuffed Meatloaf Meatloaf to spice up your next meatloaf dish! 

1. Heat oven to 375°F. In a large mixing bowl, beat the eggs. Then stir in the ground beef, bread crumbs, parmesan cheese, salt, pepper, garlic and 7oz (half the can) of the tomato sauce until well combined.
2. On a large sheet of foil, shape the beef mixture into a 12×10-inch rectangle. Scoop ½ C of the spinach artichoke filling onto the meat and spread into an even layer, leaving 1-2 inches of space around the edges. Starting with one of 10-inch sides, roll up; press seam and ends to seal. Place seam side down in the pan.
3. Bake for 40 minutes. Remove from the oven and spoon the remaining tomato sauce over the loaf.
4. Return to the oven and bake for an additional 15 to 20 minutes until loaf until an instant-read thermometer reads 160°F in the center of the loaf. Let stand for 10 minutes before slicing.
5. Serve with your favorite sides and enjoy!