Stuffed Beef Meatloaf Roll

Ingredients

• 2 lbs ground beef (80/20)
• 1 cup breadcrumbs (or almond flour for lower carb)
• 2 large eggs
• 1/2 cup milk
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 cups fresh spinach, roughly chopped
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ketchup or BBQ sauce (for glaze)

Instructions

1. Preheat and prep: Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or foil.
2. Mix the beef: In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, Dijon, salt, pepper, and Italian seasoning. Mix gently with your hands until just combined — don’t overwork it or the meatloaf will be dense.
3. Flatten and fill: On the prepared baking sheet, press the beef mixture into a large rectangle about 1/2-inch thick. Scatter the chopped spinach evenly over the surface, then sprinkle the mozzarella and Parmesan over the spinach, leaving a 1-inch border on all sides.
4. Roll it up: Starting from one short end, roll the beef up tightly like a jelly roll, using the parchment to help. Pinch the seam and ends closed to seal in the filling.
5. Glaze and bake: Brush the outside with ketchup or BBQ sauce. Bake for 55-65 minutes, until the internal temperature reaches 160°F (71°C) and the top is caramelized.
6. Rest and slice: Let the roll rest for 10 minutes before slicing — this keeps the juices (and the cheese) inside. Slice into thick rounds and serve.

Pro tip: Wilt the spinach in a dry skillet for 1-2 minutes first and squeeze out the moisture — this prevents a watery filling. Leftovers make incredible sandwiches the next day.
Estimated nutrition per serving: 540 calories, 42g protein, 32g fat, 14g carbohydrates.