Italian Meatloaf
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This Italian Meatloaf recipe gives a delicious twist to your usual meatloaf, filling it with Italian flavors. Imagine a soft, juicy loaf mixed with herbs, Parmesan, and marinara, and finished with a layer of melty mozzarella – it’s easy, yummy, and sure to please everyone.
![a sliced italian meatloaf on a cutting board.](https://www.jocooks.com/wp-content/uploads/2024/01/italian-meatloaf-1-12.jpg)
Super Easy Italian Meatloaf
This Italian Meatloaf recipe effortlessly blends the comforting familiarity of classic meatloaf with vibrant Italian flavors, creating a crowd-pleasing dish. In every slice, a juicy mix of beef and pork pairs with aromatic herbs and Parmesan under a rich marinara and melted mozzarella blanket. It’s a simple, delicious meal that turns every bite into a special treat, perfect for any dinner table.
- Ground Beef And Pork: I prefer to use a combination of pork and beef, the pork adds a bit of extra juiciness to the meatloaf. If you’re aiming for a lighter version, you can use ground chicken or turkey.
- Italian Breadcrumbs: These help bind the ingredients together and add a subtle seasoning. You can use regular breadcrumbs or panko as substitutes, though adding extra Italian herbs for flavor may enhance the taste.
- Parmesan Cheese: Brings a nutty, salty taste to the meatloaf. You can substitute this with Pecorino Romano or Asiago cheese for similar flavor.
- Onion: Adds a slight sweetness and texture to the dish. If onions aren’t your thing, try shallots or omit them altogether.
- Garlic: Use as much or as little as you like. If you don’t have any, garlic powder will also work.
- Eggs: Act as a binder to hold the meatloaf together. In a pinch, you can use a couple of tablespoons of mayonnaise instead.
- Milk: Helps to moisten the breadcrumbs, contributing to the tenderness of the meatloaf. You can substitute this with almond milk, soy milk, or any other preferred milk alternative.
- Marinara Sauce: Adds moisture and a tangy tomato flavor. If you don’t have marinara, you can make your own using my recipe here.
- Italian Seasoning: Infuses the meatloaf with classic Italian herbs. If you don’t have any, make your own using my recipe.
- Salt and Pepper: Adjust according to your taste preference.
- Mozzarella Cheese: Provides a gooey, melty topping. You can substitute this with provolone or another melting cheese if desired.
- Fresh Parsley: Used for garnishing, it adds a fresh, herby touch.
Making this Italian Meatloaf is a breeze, my friend! It’s one of those dishes that looks impressive but is surprisingly simple to put together. Let me walk you through the steps:
First off, get your oven heating up to 375°F (190°C). While that’s warming, grab a baking pan or a loaf pan and give it a quick grease or line it with parchment paper. This little step makes getting your meatloaf out so much easier later on.
Now, in a large bowl, mix together the ground beef and pork, Italian breadcrumbs, grated Parmesan, chopped onion, minced garlic, eggs, and milk. You’ll also want to stir in half of your marinara sauce, along with the Italian seasoning, salt, and pepper. Just remember to mix everything until it’s just combined – overworking it can make the meatloaf tough.
Next, transfer your meatloaf mix into the prepared pan. Shape it gently into a loaf, pressing it down lightly to make sure it’s compact. Then, spread the remaining marinara sauce right on top. It gives that extra zing of flavor and keeps the meatloaf moist while baking.
Pop that pan into your preheated oven and let it bake for about 50-60 minutes. You’ll know it’s done when it’s cooked through and the internal temperature hits 160°F (71°C). Just when your meatloaf is almost ready, sprinkle that shredded mozzarella over the top and return it to the oven for a few minutes. You’re looking for that beautiful, bubbly, golden cheese topping.
Once out of the oven, give your meatloaf about 10 minutes to rest. This helps it set up, so you get nice, clean slices. Then, garnish with chopped parsley, slice it up, and serve.
Serve This With
When you serve this Italian Meatloaf, you want to pair it with sides that match its rich, savory flavors. Look for dishes that are fresh and light or creamy and comforting, to balance the bold taste of the meatloaf.
Garlic Mashed Potatoes
Caesar Salad Recipe
Skillet Green Beans
Baked Mac And Cheese
Frequently Asked Questions
Can I make this Italian Meatloaf ahead of time?
Absolutely! You can prepare the meatloaf mixture and shape it in the pan up to a day in advance. Just cover it and store it in the refrigerator. When you’re ready to cook, let it sit at room temperature for about 30 minutes before baking as directed.
What’s the best way to ensure my meatloaf stays moist?
To keep your meatloaf moist, make sure not to overmix the meat mixture, as this can make it dense and dry. The addition of milk and marinara sauce in the recipe also helps to keep it juicy. Baking it just until it reaches the safe internal temperature of 160°F (71°C) is key – using a meat thermometer can prevent overcooking.
What’s the difference between Italian Meatloaf and a classic meatloaf?
The main difference lies in the flavor profile and ingredients. Italian Meatloaf typically includes Italian seasonings like oregano, basil, and sometimes garlic, as well as ingredients like Parmesan cheese and marinara sauce, giving it a distinct Italian flavor. Classic meatloaf, on the other hand, often sticks to more traditional seasonings like onions, mustard, and ketchup, and might not include cheese or tomato sauce within the loaf.
How can I tell when the meatloaf is done cooking?
The best way to ensure your meatloaf is fully cooked is to use a meat thermometer. The internal temperature should reach 160°F (71°C). You’ll also notice the meatloaf pulling away from the sides of the pan, and the juices should run clear.
Expert Tips
- Use Lean Meat: Opt for lean ground beef and pork to prevent the meatloaf from becoming too greasy. However, avoid extra lean meat as it can make the meatloaf dry.
- Don’t Overmix: Mix the ingredients just until they are combined. Overmixing can lead to a dense and tough meatloaf.
- Let it Rest: After baking, let the meatloaf rest for about 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moister meatloaf.
- Add Moisture with Vegetables: Adding finely chopped vegetables like bell peppers or mushrooms can add moisture and flavor to the meatloaf.
- Check Internal Temperature: For perfectly cooked meatloaf, use a meat thermometer to check the internal temperature, which should reach 160°F (71°C). This ensures the meatloaf is fully cooked without being overdone.
Storage
After cooking, let the Italian meatloaf cool down completely. Then, you can wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. Store it in the refrigerator, where it will keep for up to 3-4 days or in the freezer for up to 3 months. When you’re ready to enjoy it again, just thaw it overnight in the refrigerator and reheat it in the oven until it’s warmed through.
Discover More Italian Recipes
- Osso Buco
- Creamy Italian Sausage Pasta
- Spaghetti Bolognese
- Orecchiette With Sausage And Broccoli
- Pasta Puttanesca
- Italian Style Hamburger Steak
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Italian Meatloaf
Ingredients
- 1 pound ground beef
- ½ pound ground pork
- 1 cup Italian breadcrumbs
- ¾ cup Parmesan cheese (grated)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 large eggs
- ½ cup milk
- 1 cup marinara sauce
- 1 tablespoon Italian seasoning
- salt and pepper (to taste)
- ½ cup mozzarella cheese (shredded)
- 1 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking pan or a loaf pan or line it with parchment paper for easy removal.
- In a large bowl, combine the ground beef, ground pork, Italian breadcrumbs, grated Parmesan cheese, chopped onion, minced garlic, eggs, and milk. Add ½ cup of marinara sauce, Italian seasoning, salt, and pepper. Mix everything together until well combined, but be careful not to overmix.
- Transfer the mixture to the prepared loaf pan and shape it into a loaf. Press down lightly to ensure the mixture is compact.
- Spread the remaining ½ cup of marinara sauce over the top of the meatloaf.
- Place the meatloaf in the oven and bake for about 50-60 minutes. The meatloaf should be cooked through, and the internal temperature should reach 160°F (71°C).
- In the last few minutes of baking, sprinkle the shredded mozzarella cheese over the top of the meatloaf and return it to the oven. Bake until the cheese is melted and bubbly.
- Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing. This helps the meatloaf to set and makes slicing easier.
- Garnish with chopped fresh parsley. Serve slices of the meatloaf with extra marinara sauce on the side and mashed potatatoes, if desired.
Notes
- Mix ground beef and pork for a richer flavor, or stick to one type if you prefer.
- Use Italian breadcrumbs for extra taste, or add Italian herbs to plain breadcrumbs.
- Try different cheeses like provolone or Asiago for a new flavor.
- Choose a good quality marinara sauce, or make your own for a personal touch.
- Adjust the Italian seasoning to your liking, and consider using fresh herbs for more flavor.
- Check the meatloaf with a meat thermometer as oven times can vary.
- Pair the meatloaf with mashed potatoes, roasted veggies, or a salad for a full meal.
- Enjoy leftover meatloaf in sandwiches, either reheated or cold.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.