All the meatball flavor without rolling a single one. This Italian meatloaf bakes up tender with marinara and mozzarella, and my family always asks for extra sauce. Leftovers make incredible sandwiches.
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Why We Love Italian Meatloaf
- Tastes Like A Giant Meatball – I find this Italian meatloaf is especially great for kids because it tastes like a giant Italian beef meatball, something many picky eaters often already enjoy. It’s a great twist on classic meatloaf.
- Quick To Prep – Meatballs do require rolling, while this meatloaf cooks as a giant piece. This allows the oven to do most of the work.
- Leftovers Make Amazing Sandwiches – I think I enjoy the leftovers as a sandwich the second day even more! Bake once, eat twice or make a double batch if your family is especially hungry.
Ingredients For Italian Meatloaf
- breadcrumbs Italian or plain breadcrumbs both work. I don’t use panko breadcrumbs for this recipe, as they are usually better for a crispy coating than as a filling. Gluten free breadcrumbs or gluten free cracker crumbs can also be used.
- milk – I used 2% but you can use whatever you have on hand
- lean ground beef – I used 80/20, if you use a ground beef with a higher fat content the oil will sit in the pan. Drain some of the oil if needed right before you add the cheese. Tilt the pan and spoon off excess, then add a little extra marinara before topping with cheese.
- dried oregano
- Italian seasoning
- garlic powder
- onion powder – fresh onion can be used also, use between 1/4-1/2 and dice it small
- salt
- pepper
- parmesan cheese – grated
- eggs
- olive oil – this is for coating your hands so the meatloaf doesn’t dry out, you can also use any cooking oil
- marinara sauce – use your favorite jarred Italian red sauce
- mozzarella cheese – you can also use provolone cheese or Monterey Jack cheese
How To Make Italian Meatloaf
- Preheat oven to 350 degrees. Spray a metal loaf pan well with cooking oil.
- Place the breadcrumbs in the milk and give it a stir. Allow them to sit for a minute to soften and absorb some of the milk into a creamy texture that looks kind of like oatmeal. This milk and breadcrumb mixture is called a panade and helps to keep the meatloaf tender, as the beef tightens as it cooks.
- Add ground beef, oregano, Italian seasoning, garlic, onion, salt, pepper, parmesan cheese, and softened bread crumb mixture to a large mixing bowl.
- Crack the eggs into a separate bowl. Beat the eggs with a fork, then add to the meat mixture.2 eggs
- Cover your hands with the olive oil generously to keep the meat mixture from drying out when you mix the meat. Mix the meat just enough that the breadcrumbs and spices are distributed well into the mixture, but not to overmix. Using your hands over a spoon can also help you to keep from overmixing the meat.
- Place the meat mixture in the prepared loaf pan. Top the meatloaf with marinara sauce and cover with aluminum foil.
Kristy’s Pan Tip
This recipe was made using a loaf pan, which I find it easier to keep the sauce contained. You can use either a 8 ½ x 4 ½ inch or a 9 x 5 inch loaf pan.
You can also freeform the meatloaf into a loaf shape and bake it on a rimmed baking sheet. If free-forming the meatloaf, start checking for doneness at least 10-15 minutes earlier, as it can sometimes finish cooking quicker.
- Bake the meatloaf for 60 minutes covered. Remove the foil, sprinkle with the mozzarella cheese, then bake for an additional 20-25 minutes. Check the inside with a meat thermometer. The meatloaf is finished when the internal temperature reaches 160 degrees. Let the meatloaf rest for at least 5-10 minutes. Resting helps to have cleaner slices and a juicier meatloaf. Then slice and serve!
Kristy’s Tip For Meatloaf Success
I used 80/20 ground beef but if you use a higher fat percentage the meat may be a little oily in the pan. Try draining some of the oil when you pull the meatloaf right before adding the cheese. You can add a little extra marinara sauce after draining the meat, then add the cheese and finish baking.
I like to make this recipe with half sausage and half ground beef, but I always have to drain the meat when I use sausage.
Meatloaf Variation Ideas
Swap half the meat – You can make this all ground beef, but you can also swap half with ground sausage for more flavor. For an even leaner meatloaf you can swap half of the ground meat with ground turkey or ground chicken, but you’ll need to bake until the mixture reaches 165 degrees to be safe to enjoy.
Stuff with mozzarella – Press half the meat into the pan, then add thick strips of mozzarella cheese. Then top with the remaining meat and you’ll have a gooey cheese center.
Boost with veggies – Finely dice or shred mushrooms, carrots, zucchini or bell pepper. Pat dry with paper towels, then mix the vegetables into the meat mixture to give the meatloaf a veggie boost.
FAQ About Italian Meatloaf
You can, but the texture is a little lighter. If the mix looks dry, splash in 1 tablespoon more milk. Panko usually works best for crispy coating, but can be used in a pinch.
Crush plain crackers or use gluten-free crackers to equal the breadcrumb amount. Quick oats work too. Pulse rolled oats a few times so they are crumb-like. You may again need to add an extra 1 tablespoon more milk if the mixture looks too dry.
Eggs help the loaf hold together. In a pinch you could try 2 tablespoons mayo or 2 tablespoons plain Greek yogurt per egg.
Mix the meat with oiled hands just until combined and pack gently into the pan. Also let the meatloaf rest 10 minutes before slicing for the best results.
Tilt the pan and spoon off the excess oil before you add the cheese. A paper towel can also be used in a pinch around the edges to carefully blot away some excess oil.
What To Serve With Italian Meatloaf?
Italian meatloaf for dinner opens up your table to a whole bunch of sides, as it goes well with a lot of things. Try it with veggies like the stovetop honey mustard carrots, a great apple green salad, or some simple steamed broccoli.
Add some creamy mashed potatoes or easy mashed sweet potatoes.
Pasta goes great with this meatloaf, from a simple buttered pasta or a creamy linguine alfredo.
Garlic bread is also delicious on the side, or you can try some homemade garlic knots or semi homemade pull apart garlic bread.
Also leftovers make a great meatloaf sandwich. Try it between thick slices of sourdough, and you can even add some provolone cheese and some diced pepperoncini peppers or banana pepper rings.
Can I Make Italian Meatloaf Ahead Of Time?
Yes, prep and assemble everything up to 24 hours in advance. You can bake the meatloaf straight from the fridge, but you may need to cook it for an additional 10-15 minutes. Check early with a meat thermometer, it is done at 165 degrees.
How Long Will Italian Meatloaf Last?
Expect this meatloaf will last for about three days if you store leftovers in an airtight covered container in the refrigerator.
Freeze individual slices in freezer containers for up to 2-3 months.
Italian Meatloaf
All the cozy comfort of meatballs in one easy loaf. Italian meatloaf gets topped with marinara and mozzarella for that cozy, gooey finish. Serve with noodles or veggies and save a slice for tomorrow.
Prevent your screen from going dark
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Preheat oven to 350 degrees. Spray a metal loaf pan well with cooking oil.
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Place the breadcrumbs in the milk and give it a stir. Allow them to sit for a minute to soften and absorb some of the milk into a creamy texture that looks kind of like oatmeal. This milk and breadcrumb mixture is called a panade and helps to keep the meatloaf tender, as the beef tightens as it cooks.
⅔ cup breadcrumbs, ¾ cup milk
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Add ground beef, oregano, Italian seasoning, garlic, onion, salt, pepper, parmesan cheese, and softened bread crumb mixture to a large mixing bowl.2 pounds lean ground beef, 1 teaspoon dried oregano, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 ½ teaspoons onion powder, 1 teaspoon salt, 1 teaspoon pepper, ½ cup parmesan cheese
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Crack the eggs into a separate bowl. Beat the eggs with a fork, then add to the meat mixture.
2 large eggs
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Cover your hands with the olive oil generously to keep the meat mixture from drying out when you mix the meat. Mix the meat just enough that the breadcrumbs and spices are distributed well into the mixture about 30-45 second, but not to overmix. Using your hands over a spoon can also help you to keep from overmixing the meat, which can make the meatloaf dense.
1 tablespoon olive oil
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Place the meat mixture in the prepared loaf pan. Top the meatloaf with marinara sauce and cover with aluminum foil.
1 cup marinara sauce
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Bake the meatloaf for 60 minutes covered. Remove the foil, sprinkle with the mozzarella cheese, then bake for an additional 20-25 minutes. Check the inside with a meat thermometer. The meatloaf is finished when the internal temperature reaches 160 degrees. Let the meatloaf rest for at least 5-10 minutes. Resting helps to have cleaner slices and a juicer meatloaf. Then slice and serve!
½ cup mozzarella cheese
Broil 1 to 2 minutes for browned, bubbly cheese.
Calories: 290kcal | Carbohydrates: 11g | Protein: 32g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 747mg | Potassium: 576mg | Fiber: 1g | Sugar: 3g | Vitamin A: 321IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 4mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
