This Stuffed Meatloaf Roll is a stunning upgrade to classic comfort food. A juicy, seasoned meatloaf is rolled around a savory filling of spinach, cheese, and bacon, then baked until golden. It slices into beautiful pinwheels that are impressive yet simple to make.
Craving a delicious Stuffed Meatloaf Roll? You've come to the right spot! From Meatloaf Recipes favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.
Why You’ll Love This Stuffed Meatloaf Roll
- Showstopper presentation: Reveals a beautiful spiral when sliced.
- Flavor & texture packed: Juicy meat, earthy spinach, crispy bacon, and melty cheese.
- Versatile template: Easily customize the fillings to your taste.
- Amazing leftovers: Slices reheat well for lunch or make a great sandwich.
Ingredients & Tools
- 1 kg ground beef (80/20 blend for best moisture)
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 100 g breadcrumbs (Panko work great for texture)
- 1 large egg
- 60 ml milk
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- to taste salt and freshly ground black pepper
- 200 g fresh spinach
- 150 g bacon, cooked until crisp and crumbled
- 150 g shredded sharp cheddar cheese
- 120 ml ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
Tools: A large mixing bowl, a standard baking sheet, parchment paper, a skillet, and a rolling pin (or a wine bottle in a pinch!).
Notes: Using a blend of beef with a little fat is key here—it keeps the meatloaf from drying out during the longer bake time. And don’t skip the fresh spinach; it wilts down perfectly and adds a lovely color and freshness that balances the rich meat and cheese.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 20 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 50 minutes | Total Time: 75 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overwork the meat mixture. Use your hands and mix just until everything is combined. Over-mixing will make the final meatloaf dense and tough instead of tender and juicy.
- Get your spinach really dry. After wilting the spinach, make sure you squeeze out every last drop of water with your hands or a clean kitchen towel. Excess moisture will make the meat mixture soggy and difficult to roll.
- Use parchment paper for a foolproof roll. Rolling the meatloaf directly on the parchment you’ll bake it on makes the whole process seamless and prevents any tearing or sticking disasters.
- Let it rest before slicing. I know it’s tempting to cut right in, but letting the meatloaf rest for 10 minutes after baking allows the juices to redistribute, ensuring a moist slice that holds its beautiful shape.
How to Make Stuffed Meatloaf Roll
Step 1: Start by preheating your oven to 190°C (375°F). Then, grab your large skillet and wilt the spinach over medium heat. This only takes a couple of minutes—you’ll see it dramatically shrink down. Transfer it to a colander and, once it’s cool enough to handle, squeeze it tightly with your hands to remove all the excess liquid. You’ll be amazed at how much water comes out. Set this aside.
Step 2: In your large mixing bowl, combine the ground beef, diced onion, minced garlic, breadcrumbs, egg, milk, Worcestershire sauce, Dijon mustard, dried thyme, and a good pinch of salt and pepper. Now, the trick is to use your hands and mix it all together gently. You want everything just incorporated—stop as soon as you no longer see streaks of egg or big pockets of breadcrumbs.
Step 3: Lay a large piece of parchment paper on your counter. Place the meat mixture in the center and use your hands to pat it into a rough rectangle, about 2 cm thick. To get a nice even layer, you can place a second sheet of parchment on top and use a rolling pin to gently roll it out to a rectangle of about 30×25 cm. Don’t worry if it’s not perfect!
Step 4: Now for the fun part—the stuffing! Evenly scatter the squeezed-dry spinach over the meat, leaving a 2 cm border around all the edges. Next, sprinkle on the crispy bacon crumbles, followed by the shredded cheddar cheese. Press the toppings down gently so they adhere to the meat layer.
Step 5: Using the parchment paper to help you, start rolling the meatloaf from the long side, like a jelly roll. Lift the parchment and gently push the meat over onto itself, tucking it in as you go. Keep rolling, peeling back the parchment as you work, until you have a complete log. Pinch the seam and the ends closed to seal in all that delicious filling.
Step 6: Carefully transfer the parchment paper with the meatloaf roll onto a baking sheet, seam-side down. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to make a simple glaze. Brush this glaze generously all over the top and sides of the meatloaf roll. It will caramelize beautifully in the oven.
Step 7: Bake for 45-50 minutes, or until the internal temperature reaches 75°C (165°F) and the top is a lovely, sticky, dark reddish-brown. The aroma filling your kitchen will be absolutely incredible. Once out of the oven, let the meatloaf rest on the pan for a full 10 minutes—this is non-negotiable for the perfect slice!
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Wrap tightly in plastic and foil, freeze for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat slices in a 175°C (350°F) oven until warm, or microwave briefly.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate comfort food pairing. The creamy, fluffy potatoes are the perfect vehicle for sopping up any juices from the meatloaf.
- Simple Roasted Green Beans — Their slight crunch and char provide a nice textural contrast and a fresh, green element to balance the rich meat.
- Buttered Corn on the Cob — A little sweetness from the corn is a classic, family-friendly side that everyone loves.
Drinks
- A Robust Red Wine — A Zinfandel or a Malbec has enough body and fruitiness to stand up to the savory, smoky flavors of the meatloaf without overpowering it.
- A Dark Amber Ale — The caramel and toasty notes in the beer complement the glaze on the meatloaf and cut through the richness of the cheese.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully refreshing and help cleanse the palate between bites.
Something Sweet
- Classic Apple Pie — You can’t go wrong with this timeless dessert. The warm, spiced apples feel like a natural, cozy follow-up to the hearty main course.
- Rich Chocolate Pudding — It’s smooth, decadent, and not too heavy, providing a perfect, simple sweet finish to the meal.
- Vanilla Bean Ice Cream — Sometimes, simple is best. A scoop of high-quality vanilla ice cream is a universally happy ending.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. I know it’s tempting to go for a leaner blend, but the fat in an 80/20 mix is essential for keeping the meatloaf moist and juicy during the baking process. A leaner blend will result in a drier roll.
- Mistake: Skipping the spinach-squeezing step. I’ve messed this up before, and it leads to a watery filling that can make the meat mixture steam instead of bake, and it can cause the roll to fall apart when slicing.
- Mistake: Rolling the meat too thick. If your base rectangle is too thick, you’ll end up with a giant roll that takes forever to cook in the center and can burn on the outside. Aim for that 2 cm thickness for the perfect cook.
- Mistake: Cutting it immediately after baking. If you slice into it straight from the oven, all the hot juices will run out onto the cutting board, leaving you with a drier meatloaf. Patience is a virtue here!
Expert Tips
- Tip: Chill the roll before baking. If you have a little extra time, pop the assembled (but unglazed) meatloaf roll in the fridge for 20-30 minutes before baking. This helps it firm up, making it easier to slice cleanly after cooking.
- Tip: Create a custom glaze. Feel free to play with the glaze! A little sriracha mixed into the ketchup adds a nice kick, or you could use BBQ sauce instead for a smokier flavor profile.
- Tip: Use a meat thermometer. This is the single best way to guarantee a perfectly cooked meatloaf. No more guessing or cutting it open to check. Pull it at 75°C (165°F) for perfect doneness every time.
- Tip: Make a double batch for meal prep. This recipe freezes beautifully either before or after baking. Assemble a second roll, wrap it tightly, and freeze it for a future busy night where a homemade dinner is just an oven bake away.
FAQs
Can I make this Stuffed Meatloaf Roll ahead of time?
Absolutely, and it’s a great time-saver! You can assemble the entire roll (including the filling) up to 24 hours in advance. Just wrap it tightly in plastic wrap and keep it in the refrigerator. When you’re ready, take it out, let it sit at room temperature for about 20 minutes, add the glaze, and bake as directed. You might need to add a few extra minutes to the baking time since it’s starting from cold.
What can I use instead of spinach for the filling?
You have so many options! Sautéed sliced mushrooms with a pinch of thyme are fantastic. Thinly sliced roasted red peppers would add a sweet, vibrant touch. You could even do a layer of ham and Swiss cheese for a cordon bleu-inspired twist. The key is to make sure any wet ingredients are thoroughly dried.
Why did my meatloaf roll crack when I baked it?
A few small cracks are normal, but large ones usually mean the meat mixture was over-packed or over-mixed, making it too tight. Remember to mix gently and just until combined. Also, making sure you have a bit of a border when adding the filling gives the meat somewhere to go as it contracts during cooking.
Can I use a different type of ground meat?
For sure! A mix of ground pork and beef is classic and adds extra richness. You could also use ground turkey or chicken, but be aware that they are leaner, so consider adding a tablespoon of olive oil to the mixture to help with moisture. The cooking time may vary slightly with poultry.
How do I get perfectly neat slices?
The rest time is crucial for neat slices. Also, use a very sharp, thin-bladed knife and wipe it clean between each cut. A serrated knife can sometimes tear the meat, so a sharp chef’s knife is your best bet for those picture-perfect spirals.
Stuffed Meatloaf Roll
Learn how to make a stunning Stuffed Meatloaf Roll with spinach, bacon, and cheese. This easy recipe delivers impressive results perfect for dinner. Get the recipe now!
Ingredients
For the Meatloaf:
-
1 kg ground beef (80/20 blend for best moisture)
-
1 large onion (finely diced)
-
2 cloves garlic (minced)
-
100 g breadcrumbs (Panko work great for texture)
-
1 large egg
-
60 ml milk
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried thyme
-
salt and freshly ground black pepper (to taste)
For the Filling:
-
200 g fresh spinach
-
150 g bacon (cooked until crisp and crumbled)
-
150 g shredded sharp cheddar cheese
For the Glaze:
-
120 ml ketchup
-
1 tbsp brown sugar
-
1 tsp apple cider vinegar
Instructions
-
Start by preheating your oven to 190°C (375°F). Then, grab your large skillet and wilt the spinach over medium heat. This only takes a couple of minutes—you’ll see it dramatically shrink down. Transfer it to a colander and, once it’s cool enough to handle, squeeze it tightly with your hands to remove all the excess liquid. You’ll be amazed at how much water comes out. Set this aside.01
-
In your large mixing bowl, combine the ground beef, diced onion, minced garlic, breadcrumbs, egg, milk, Worcestershire sauce, Dijon mustard, dried thyme, and a good pinch of salt and pepper. Now, the trick is to use your hands and mix it all together gently. You want everything just incorporated—stop as soon as you no longer see streaks of egg or big pockets of breadcrumbs.02
-
Lay a large piece of parchment paper on your counter. Place the meat mixture in the center and use your hands to pat it into a rough rectangle, about 2 cm thick. To get a nice even layer, you can place a second sheet of parchment on top and use a rolling pin to gently roll it out to a rectangle of about 30x25 cm. Don't worry if it's not perfect!03
-
Now for the fun part—the stuffing! Evenly scatter the squeezed-dry spinach over the meat, leaving a 2 cm border around all the edges. Next, sprinkle on the crispy bacon crumbles, followed by the shredded cheddar cheese. Press the toppings down gently so they adhere to the meat layer.04
-
Using the parchment paper to help you, start rolling the meatloaf from the long side, like a jelly roll. Lift the parchment and gently push the meat over onto itself, tucking it in as you go. Keep rolling, peeling back the parchment as you work, until you have a complete log. Pinch the seam and the ends closed to seal in all that delicious filling.05
-
Carefully transfer the parchment paper with the meatloaf roll onto a baking sheet, seam-side down. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to make a simple glaze. Brush this glaze generously all over the top and sides of the meatloaf roll. It will caramelize beautifully in the oven.06
-
Bake for 45-50 minutes, or until the internal temperature reaches 75°C (165°F) and the top is a lovely, sticky, dark reddish-brown. The aroma filling your kitchen will be absolutely incredible. Once out of the oven, let the meatloaf rest on the pan for a full 10 minutes—this is non-negotiable for the perfect slice!07
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