Italian Meatloaf

5 from 4 votes

A free-form Italian Meatloaf made with beef and pork, mixed with marinara, Parmesan, and herbs so the flavor runs all the way through. It bakes up moist, holds together when sliced, and finishes with a light layer of mozzarella on top.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner

Cuisine: Italian

Keyword: italian meatloaf, meatloaf recipe

Servings:

Calories: 329kcal

Author: Joanna Cismaru

Equipment

15x21-inch Baking Sheet

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

US Customary - Metric

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.

Video

Notes

Use Italian breadcrumbs for extra taste, or add Italian herbs to plain breadcrumbs.
Mix gently. Stop as soon as everything is combined. Overmixing leads to a dense texture.
Choose a good quality marinara sauce, or make your own for.
Shape, don’t pack. Keep the loaf compact but not tightly pressed so it cooks evenly.
Add mozzarella near the end. This keeps it melted without overbrowning or sliding off.
Rest before slicing. Give it about 10 minutes so the loaf sets and slices cleanly.
Internal temperature. Pull it at 160°F (71°C) and let carryover heat finish the job.

Nutrition