Italian Meatloaf is a hearty and flavorful dish that combines ground beef, Italian seasoning, Parmesan cheese, and marinara sauce to create a delicious twist on a classic comfort food. Here’s a description of this easy-to-make recipe:
To make Italian Meatloaf, start by preheating your oven to 375°F (190°C) and preparing a baking sheet lined with parchment paper or aluminum foil.
In a large mixing bowl, combine ground beef, Italian-style bread crumbs, grated Parmesan cheese, finely chopped onion, minced garlic, beaten eggs, Worcestershire sauce, salt, black pepper, and Italian seasoning. Mix everything together until well combined, but be careful not to overmix the meat mixture.
Once the ingredients are evenly mixed, shape the mixture into a loaf shape on the prepared baking sheet. You can smooth the top and shape the sides with your hands to create an even loaf.
Next, spread marinara sauce evenly over the top of the meatloaf. You can use store-bought marinara sauce or homemade marinara sauce for extra flavor.
Bake the meatloaf in the preheated oven for about 1 hour, or until it’s cooked through and the internal temperature reaches 160°F (71°C). If desired, you can top the meatloaf with additional marinara sauce and shredded mozzarella cheese during the last 10 minutes of baking for extra flavor and cheesy goodness.
Once the meatloaf is cooked through, remove it from the oven and let it rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in a moist and flavorful meatloaf.
Italian Meatloaf pairs well with mashed potatoes, roasted vegetables, or a side salad for a comforting and satisfying meal that the whole family will love. It’s an easy recipe to make ahead of time and leftovers can be enjoyed for lunch or dinner the next day.
INGREDIENTS:
- 1 lb. ground beef
- 1/2 lb. ground mild Italian sausage
- 1 small onion, finely chopped
- 1/2 C. chopped bell pepper (I used orange, it was all I had in the freezer)
- 1 tsp. olive oil
- 1 tsp. Worcestershire sauce
- 1 clove garlic, minced
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1/2 tsp. parsley
- 1 egg, beaten
- 3/4 C. Italian bread crumbs
- 2 slices white bread, crumbled
- 1 T. milk
- 8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping
- 1/4 C. parmesan cheese
- 1 C. marinara sauce, plus 1/2 -3/4 C. more for topping
method:
1: In a small skillet, heat the olive oil over med. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat. In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C. mozzarella cheese for topping.
2: Now, dive in there with the best tools God gave you, your hands and combine everything really good. Once it has all come together, place and mold the mixture in a baking dish of your choice. I used my oval Portuguese stoneware for ours. Spoon 1/2 to 3/4 C. of the marinara sauce on top and spread around.
3: Place in a 400 degree oven for 50 minutes. Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top. Return to the oven for 10 more minutes. Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf. Mine was about 2″ thick.