Name: Sicilian Meatloaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1.5 pounds ground beef 1 cup breadcrumbs 2 large eggs 3 cloves garlic, minced 1/2 cup grated Parmesan cheese 1 tablespoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon black pepper; 1.5 cups fresh spinach 4 ounces prosciutto 1 cup shredded mozzarella cheese; 1.5 cups tomato sauce 2 tablespoons chopped fresh parsley

If you’ve never had Sicilian Meatloaf before, let me tell you—this is not your average meatloaf. I grew up with the classic ketchup-glazed version, but the first time I tasted this Italian-inspired beauty, I knew I was never going back. Stuffed with layers of melty mozzarella, savory prosciutto, and vibrant spinach, all rolled up into a tender beef mixture and baked in a robust tomato sauce—this dish is pure comfort food with a serious upgrade.

I love making Sicilian Meatloaf when I want something hearty but a little more special than the everyday. It’s easy enough for a weeknight dinner but impressive enough for guests. Plus, the way the slices reveal a spiral of cheese and greens inside the meat is just so satisfying. Pair it with zoodles or pasta, and you’ve got a rustic Italian meal that everyone will rave about.

Why You’ll Love This Sicilian Meatloaf

It’s anything but boring – Stuffed with flavor-packed ingredients that elevate every bite.
A beautiful presentation – That swirl of cheese, prosciutto, and spinach looks like you put in way more effort than you did.
Meal prep friendly – Leftovers reheat beautifully, and the flavor gets even better the next day.
Versatile – Serve it with zoodles for a low-carb option or go traditional with pasta or garlic bread.
Family-approved – Even picky eaters love it, thanks to the gooey cheese and familiar Italian flavors.

What Kind of Ground Meat Should I Use for Sicilian Meatloaf?

The best part about Sicilian Meatloaf is how flexible it can be when it comes to the meat. Traditionally, it’s made with ground beef, which brings a rich, hearty flavor. I usually opt for 80/20 beef to keep it moist without being greasy. You can also do a blend of beef and pork for a little more depth, or even use ground turkey if you’re aiming for something leaner. Just keep in mind that leaner meats may need a touch more moisture—like a splash of milk or a bit more cheese—to keep them from drying out.

Options for Substitutions

This recipe is super forgiving and easy to adapt to whatever you have on hand.

Cheese: Mozzarella is the classic, but provolone or fontina melt beautifully too.
Greens: Spinach works best, but kale or Swiss chard make great substitutes—just sauté them slightly first.
Prosciutto: You can use thinly sliced ham or even salami if you prefer a bolder flavor.
Breadcrumbs: Regular breadcrumbs or panko are fine. For a gluten-free version, almond flour or crushed gluten-free crackers work great.
Tomato Sauce: Homemade is best, but a high-quality store-bought marinara will save time and still taste delicious.

Ingredients for This Sicilian Meatloaf

Ground Beef: The base of the meatloaf—rich, juicy, and full of flavor. I prefer 80/20 for the right balance of fat and tenderness.
Breadcrumbs: They help bind everything together and give the meatloaf structure without being dense.
Eggs: Essential for holding the mixture together and keeping it moist.
Garlic: Adds bold flavor to the meat mixture and gives it that classic Italian aroma.
Parmesan Cheese: Brings a salty, nutty depth to the meat and enhances every bite.
Italian Seasoning: A blend of herbs that ties all the flavors together—oregano, basil, thyme, and more.
Mozzarella Cheese: Melts beautifully inside the meatloaf, giving you that gooey, cheesy center.
Fresh Spinach: Adds color, texture, and a fresh balance to the richness of the dish.
Prosciutto: A salty, savory layer that gives the meatloaf its signature Sicilian flair.
Tomato Sauce: For baking and serving—adds moisture and that rich, tangy finish.
Fresh Parsley: For garnish and a final touch of freshness.

Step 1: Prepare the Filling

Start by sautéing the spinach just until wilted, then set it aside to cool. This step removes excess moisture so the meatloaf doesn’t get soggy. If you’re using deli meat like prosciutto or ham, have it ready in thin slices. Shred or slice the mozzarella and set it aside as well.

Step 2: Make the Meat Mixture

In a large bowl, combine ground beef, breadcrumbs, eggs, minced garlic, grated Parmesan, Italian seasoning, salt, and pepper. Mix everything gently with your hands or a spoon until just combined—don’t overmix, or the meat can become tough.

Step 3: Shape and Fill

Lay a piece of parchment paper or foil on your work surface and flatten the meat mixture into a rectangle about ½ inch thick. Layer the spinach, prosciutto, and mozzarella evenly across the surface, leaving a small border around the edges.

Step 4: Roll It Up

Using the parchment or foil to help, carefully roll the meat up jelly-roll style, keeping it tight but gentle to avoid tearing. Seal the edges and ends well to keep the filling inside. Transfer to a baking dish, seam-side down.

Step 5: Bake

Spoon a generous amount of tomato sauce over the top of the meatloaf. Bake in a preheated 375°F (190°C) oven for about 45–55 minutes, or until the internal temperature reaches 160°F (71°C). During the last 10 minutes, you can add extra mozzarella on top if you want it extra cheesy.

Step 6: Rest and Slice

Let the meatloaf rest for 10 minutes before slicing—this helps the juices redistribute and the slices hold their shape. Serve it with more sauce and garnish with fresh parsley.

How Long to Cook the Sicilian Meatloaf

Sicilian Meatloaf typically takes 45 to 55 minutes to bake at 375°F (190°C). You’ll want to cook it until the internal temperature reaches 160°F (71°C)—that’s the sweet spot for safe and juicy ground beef. Use a meat thermometer for accuracy, especially since the cheese and fillings can make it tricky to judge just by appearance.

If you’re adding extra cheese on top, do that during the last 10 minutes of baking so it gets melty and golden without overcooking.

Tips for Perfect Sicilian Meatloaf

Don’t overmix the meat: Gentle mixing prevents the meatloaf from becoming dense and rubbery.
Use parchment to roll it up: This helps keep the roll tight and even, making slicing cleaner and easier later on.
Let it rest after baking: A 10-minute rest allows the juices to settle, so your slices don’t fall apart.
Layer evenly: Distribute the spinach, prosciutto, and mozzarella evenly across the meat so each slice has a perfect spiral of flavor.
Add sauce on top before baking: This keeps the outside moist and infuses more flavor as it cooks.
Use a rimmed baking dish: It’ll catch all that delicious tomato sauce and any juices that release during baking.

Watch Out for These Mistakes While Cooking

Skipping the spinach prep: If you don’t wilt and squeeze the spinach, it can release too much water and make the meatloaf soggy.
Overpacking the meat: Pressing the meat too firmly when shaping it can lead to a dense, dry loaf. Keep it light and gentle.
Not sealing the ends properly: This can cause the cheese to ooze out during baking. Tuck them in securely before rolling.
Forgetting the thermometer: Relying on visual cues can be misleading. Always check the internal temperature to avoid undercooking.
Cutting it too soon: Slicing into it right after baking releases the juices too early—let it rest for clean, juicy slices.

What to Serve With Sicilian Meatloaf?

Garlic Mashed Potatoes

Creamy, buttery, and the perfect balance to the bold flavors of the meatloaf.

Zucchini Noodles (Zoodles)

A lighter, low-carb side that pairs perfectly with the rich tomato sauce.

Roasted Broccolini

The slightly bitter, crispy edges of broccolini contrast beautifully with the savory meat and cheese.

Classic Caesar Salad

Crisp romaine, creamy dressing, and crunchy croutons offer a fresh counterpoint.

Buttered Polenta

Smooth, comforting, and ideal for soaking up every bit of sauce.

Crusty Italian Bread

Use it to mop up the extra sauce—simple, satisfying, and so good.

Balsamic Roasted Vegetables

Adds a sweet, tangy element that complements the meat’s richness.

Red Wine (or Grape Juice) Pairing

A glass of something bold—like a Chianti or Syrah—elevates the whole meal.

Storage Instructions

Sicilian Meatloaf stores exceptionally well, making it perfect for leftovers or meal prep.

Refrigerate: Let the meatloaf cool completely, then wrap tightly or store in an airtight container. It will keep in the fridge for up to 4 days.
Reheat: Warm slices in the oven at 325°F (165°C) covered with foil, or use the microwave in short bursts to keep it from drying out.
Freeze: Wrap individual slices or the entire loaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Estimated Nutrition (per serving, based on 6 servings)

Calories: ~430
Protein: 33g
Carbohydrates: 8g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 110mg
Fiber: 1g
Sugar: 3g
Sodium: 750mg

Note: Values may vary depending on specific ingredients and serving size.

Frequently Asked Questions

How do I keep the meatloaf from falling apart when slicing?

Let it rest for at least 10 minutes after baking. This allows the juices to settle and firms up the structure, making clean slices easier.

Can I make Sicilian Meatloaf ahead of time?

Yes! You can fully assemble it the day before, cover it tightly, and refrigerate it. Just bake it when you’re ready, adding a few extra minutes to the cook time if it’s cold from the fridge.

What if I don’t have prosciutto?

Thinly sliced ham or even salami are great alternatives. They bring a different but equally delicious flavor.

Is it possible to make this gluten-free?

Absolutely. Just substitute the breadcrumbs with gluten-free crumbs or crushed gluten-free crackers. Everything else can stay the same.

Can I use frozen spinach instead of fresh?

Yes, but make sure it’s completely thawed and squeezed dry to avoid adding too much moisture to the meat mixture.

How do I know when it’s fully cooked?

Use a meat thermometer—when the internal temperature hits 160°F (71°C), it’s done. Don’t just rely on looks, since the filling can hide undercooked spots.

What type of cheese works best inside?

Mozzarella is classic for its meltiness, but provolone, fontina, or even a mix of Italian cheeses will work beautifully.

Can I bake this in a loaf pan instead of freeform?

You could, but the rolled shape with fillings works best freeform on a baking sheet or dish. A loaf pan may not give enough room for the fillings to spread and swirl.

Conclusion

Sicilian Meatloaf is one of those dishes that looks fancy but feels familiar. It’s comfort food with a Mediterranean twist—rich, cheesy, and packed with layers of flavor that turn a basic meatloaf into something unforgettable. Whether you’re cooking for family, friends, or just treating yourself to something hearty and homemade, this recipe brings the warmth of Italian home cooking right to your table. Once you try it, you might never go back to plain old meatloaf again.