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Lasagna-Stuffed Meatloaf

  • 50 m
  • 1 h 50 m
Carolyn Casner
“Here we have all the delicious components of a meat lasagna, but in a totally new format. Instead of a meat sauce, we make a meatloaf and fill the center with a mini lasagna. We keep it healthy by sneaking in some veggie servings with spinach and making a homemade sauce that's delicious, beautiful and has way less sodium than store-bought versions.”


    • 1 pound lean ground beef
    • ½ cup dry whole-wheat breadcrumbs
    • 1 large egg, beaten
    • 2 tablespoons tomato paste
    • 1 teaspoon dried minced garlic
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon salt, divided
    • ½ teaspoon ground pepper
    • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
    • ¾ cup part-skim ricotta
    • ¼ cup grated Parmesan cheese
    • 5 oven-ready lasagna noodles
    • 1 cup shredded part-skim mozzarella cheese or Italian cheese blend
    • 2 tablespoons extra-virgin olive oil
    • ½ cup chopped onion
    • 2 cloves garlic, minced
    • 1½ cups no-salt-added crushed tomatoes
    • ¼ cup dry red wine
    • ½ teaspoon dried basil
    • ½ teaspoon dried oregano


  • 1 Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan thoroughly with cooking spray.
  • 2 Thoroughly combine ground beef, breadcrumbs, egg, tomato paste, dried garlic, Worcestershire, ½ teaspoon salt and pepper in a medium bowl. Press ¾ of the mixture into the prepared pan, covering the bottom and most of the way up all the sides and keeping a well in the middle. Set aside.
  • 3 Stir spinach, ricotta and Parmesan together in a medium bowl.
  • 4 Layer 1 lasagna noodle, ¼ of the ricotta mixture and ¼ of the mozzarella (or Italian blend) in the well in the center of the meatloaf. Top with another noodle and repeat layering with the remaining ricotta mixture, mozzarella and noodles. Finish with a noodle. Pat the remaining beef mixture into a rectangle, about 9 by 5 inches. Place on top of the lasagna and pinch edges of the meat mixture together to seal. Cover with foil and bake for 40 minutes. Uncover and bake until the meat is cooked through and an instant-read thermometer inserted into the center reads 165°F, about 10 to 20 minutes more. Let rest for 10 minutes.
  • 5 Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring, until softened, 3 to 5 minutes. Stir in tomatoes, wine, basil, oregano and the remaining ½ teaspoon salt; bring to a simmer. Reduce heat to low and cook, stirring, until the onion is soft and the sauce has thickened, about 10 minutes.
  • 6 Run a knife along the sides of the loaf pan to loosen the meatloaf. Invert the meatloaf onto a cutting board. Cut into 8 slices. Serve with the tomato sauce.
ALL RIGHTS RESERVED © 2019 Printed From 12/10/2019