Italian Meatloaf
This Italian Meatloaf Recipe is a comforting and flavorful dish, perfect for cozy dinners with family and friends.
Ingredients
Main Ingredients
- 1 pound ground beef (80/20) Substitute with ground turkey for a lighter option.
- 1/2 pound ground pork Adds depth and tenderness; omit for a single-meat version.
- 1 cup fresh breadcrumbs From day-old Italian bread, or use panko for a lighter crumb.
- 1/2 cup grated Parmesan cheese Gives a salty, nutty backbone.
- 2 large eggs Binds everything together.
- 1/3 cup whole milk Use almond milk for a dairy-free twist.
- 1 small onion, finely chopped Provides sweet and savory flavor.
- 3 cloves garlic, minced Heart of the Italian flavor.
- 1/4 cup chopped fresh parsley Brightness; basil works well too.
- 1 tablespoon dried oregano Classic and fragrant.
- 1 teaspoon red pepper flakes (optional) For gentle heat.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup marinara sauce plus 1/4 cup for glazing Choose a high-quality or homemade sauce.
- 2 tablespoons tomato paste Deepens the tomato flavor.
- 1 tablespoon olive oil For sautéing onions.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a loaf pan.
- In a skillet, heat olive oil over medium heat and sauté the onion until translucent, about 5 minutes. Add garlic for the last 30 seconds until fragrant. Let cool slightly.
- In a large bowl, combine breadcrumbs, Parmesan, eggs, milk, parsley, oregano, salt, pepper, and red pepper flakes if using. Mix until cohesive.
- Add the ground beef and pork, plus the sautéed onion and garlic. Use clean hands to gently fold the mixture — do not overwork.
- Shape the mixture into a loaf and place it on the prepared sheet or into the loaf pan. Spread 1/2 cup of marinara mixed with tomato paste over the top for a glossy, tangy glaze.
Cooking
- Bake for 55–65 minutes until the loaf reaches 160°F internally and the glaze has caramelized slightly.
- Let the meatloaf rest for 10 minutes before slicing. This keeps it juicy and makes for cleaner slices. Serve warm.
Notes
For a gluten-free option, replace breadcrumbs with almond flour and ensure your marinara is gluten-free. For a vegetarian take, try a lentil and mushroom loaf using the same herbs and glaze.