I love meatloaf…I really do.

This recipe is a great twist on a traditional favorite and if you like extra kick, add the optional red pepper flakes or cayenne pepper!

I usually bake in large individual silicone muffin cups for easy portioning and presentation for my personal chef clients, but a traditional single loaf works too!

A little seasoning taste tip I do…before portioning to bake, take about 2 tablespoons of the mixture and form into a small patty and place in a small glass dish and microwave or cook in a small pan on the stove top. You will know if it needs more seasoning BEFORE it heads into the oven!



Italian Meatloaf

Course Main Course
Cuisine Italian
Servings 6 servings
Author Liz Geeslin


  • 1 1/2 pounds ground sirloin or chuck
  • 1/2 cup dried bread crumbs
  • 2 large eggs
  • 1 15 oz can petite diced tomatoes, drained well
  • 1 12 oz bag frozen chopped spinach, thawed and drained really well I squeeze dry in a linen towel...works great!
  • 3 tbsp Italian seasoning blend or combine basil, oregano, thyme to your liking
  • 1 cup Italian blend shredded cheese or 1/2 cup each of Parmesan and Mozzerella
  • 1 tsp salt
  • 1 tsp pepper
  • Optional red pepper flakes or cayenne pepper


  • Preheat oven to 375.
  • Drain tomatoes, thaw and squeeze dry the spinach.
  • In a large bowl, combine all of the ingredients really well...clean hands work the best!
  • Portion into 6 large muffin cups, 2 small loaves or 1 large loaf
  • For loaves, place on a baking sheet lined with parchment. For muffins, place on a baking rack on top the the baking sheet.
  • Bake for 45 minutes for muffins and smaller loaves, 1 hour and 15 min for 1 large loaf.

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