Italian Meatloaf is a simple recipe, perfect for Sunday dinners or lazy weeknights. The beef and sausage create an unforgettable bite that's only enhanced by the sauce, gooey cheese, and hints of garlic. If you're looking for something that's Italian-inspired but not complicated, you need to try this easy Italian meatloaf recipe.
Italian Meatloaf Recipe Essentials
- 🍽️ Course: Dinner
- ⏱️ Cooking Time: 55 minutes
- 🍴 Servings: 6-8 servings
- 🧄 Flavor Profile: Savory, hearty meatloaf with Italian herbs, garlic, marinara, and melted mozzarella.
- 🍚 Best Served With: Pasta, roasted vegetables, or a simple green salad.
- 🧊 Make Ahead?: Yes, can be assembled ahead and refrigerated, then baked when ready to serve.
Summarize and Save This Content On
I love a classic, comforting meatloaf. It's versatile, so you can serve it however you like with whatever you like, and it still tastes amazing. This recipe for Italian meatloaf is no different! It contains all the ingredients it needs to remain moist and tender while also having bold flavors.
Try this spicy Italian sausage pasta and crockpot creamy Italian chicken if you're looking for more Italian dinner recipes.
Why You'll Love This Recipe
- The beef and sausage combo is a winner: I love using ground beef and Italian sausage for this Italian-style meatloaf recipe. The sausage adds fat and flavor to the beef, which in turn helps with the moisture and tender texture. They are perfect together!
- It's family and kid-approved: Both adults and kids can't get enough of this meatloaf with marinara. If you have picky eaters in your life, this recipe is a must-try.
- It's the perfect busy meal: If you're looking for something that takes minimal effort, this meatloaf fits perfectly. Prepare it as a filling yet simple weeknight dinner whenever you're short on time.
Ingredients
Below, I have listed the most important ingredients needed for the best Italian meatloaf recipe. They are common items that you can easily find at your local grocery store.
- Ground beef: I like a minimum of 80% lean for the ground beef to keep the meatloaf from becoming greasy. You can go as high as 90% lean because you'll get plenty of sat from the sausage.
- Italian sausage: You may use any type of Italian sausage you like. If you get sausage links in a casing, you will need to remove the casings and only use the meat inside.
- Italian breadcrumbs: Seasoned breadcrumbs add a little extra flavor to the meatloaf, instead of going plain. You can still use plain, but I would add extra pinches of salt and pepper. The purpose of the breadcrumbs is to bind the mixture together and give the meatloaf structure.
- Cheese: I add Parmesan and mozzarella cheese to the meatloaf mixture to get that sharp flavor and gooey texture. Then I save some mozzarella to add on top for an extra-melty experience. Feel free to use all mozzarella or another shredded Italian cheese like provolone.
- Marinara sauce: This is key to making this a true Italian meatloaf recipe. It adds moisture and replaces the need for a glaze, like on a classic meatloaf.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy: Swap the regular Italian sausage with hot Italian sausage and add a pinch of crushed pepper to the marinara for a little heat.
- Add fresh Italian herbs: Add a tablespoon of freshly chopped oregano and basil.
- Add mushrooms: Sauté about 1 cup of chopped mushrooms and add them to the meat mixture for earthy flavor and umami that complements the other ingredients.
How to Make Italian Meatloaf
Before you get started, preheat the oven to 350°F and line the loaf pan with some parchment paper.
Step 1: Cook the onions. Saute the onions and garlic in olive oil to soften them, and then allow them to cool down a bit before you add them to the meatloaf mix.
Step 2: Simmer the marinara sauce. Pour the marinara into a saucepan and simmer it for 8-10 minutes over medium-low heat, or until it thickens.
Step 3: Mix the meatloaf ingredients. Add all the ingredients for the meatloaf to a mixing bowl, along with ½ cup of the marinara sauce.
Step 4: Transfer to the loaf pan. Once the mixture has come together, transfer it to the prepared loaf pan.
Step 4: Add sauce and bake. Spread the remaining marinara sauce on top of the meatloaf. Then place it in the oven and bake it for about 45 minutes.
Step 6: Melt cheese and serve. Take it out of the oven and spread the rest of the mozzarella cheese on top. Let it cook for another 10-15 minutes or so. When ready to serve, enjoy it with these air fryer parmesan green beans.
Expert Tips
- Pull it out of the oven early: To prevent your meatloaf from overcooking, pull it out of the oven once it reaches around 158°F. It will carry over cooking and finish as it rests to reach 160°F.
- Assemble up to 24 hours ahead: If you want to save even more time, you may prepare the meatloaf and cover the loaf pan with foil and keep it in the refrigerator for up to 24 hours before cooking it.
- Avoid overworking the mixture: When combining the ingredients for the meatloaf mixture, be careful not to overwork the proteins. This can lead to the meatloaf becoming tough and dense after it bakes.
- Storing the leftovers: Tightly cover the meatloaf with plastic wrap, or slice it and place it in an airtight container in the refrigerator for up to 4 days.
- Reheating meatloaf slices: You can reheat slices in a 325°F oven for about 10-15 minutes, in a covered baking dish. Reheat 1-2 slices in the microwave for 60-90 seconds.
If you're looking for a similar flavor profile, try this meatball parmigiana.
Serving Suggestions
- One of my favorite vegetable side dishes to pair with this Italian-style meatloaf recipe is roasted broccoli and carrots.
- I love to serve leftover Italian meatloaf with this tortellini caprese pasta salad as an easy dinner or lunch.
- Make a tasty pasta on the side, like pasta napoletana or potatoes like air-fried Parmesan potatoes.
- You can't go wrong with air fryer garlic bread, too!
Italian Meatloaf Recipe FAQs
Overcooking the meatloaf or using too many breadcrumbs will result in a dry meatloaf. Don't allow it to cook past 160°F, and don't add any more breadcrumbs than the recipe card calls for.
Italian meatloaf usually falls apart because it hasn't had time to set or wasn't packed firmly enough to hold its shape. Allow it a few minutes to rest before you slice it to prevent it from falling apart. Also, ensure that you gently pack the mixture into the loaf pan, so it holds together, because that can also cause it to fall apart.
The top reasons are that the oven was too hot or the meat was cold. Don't use beef and sausage straight from the fridge; allow them to come to room temperature for about 30 minutes before you get started so they cook evenly. Make sure the oven is at 350°F, and if you know your oven runs hot, drop it by 25°F.
Yes! You can freeze it uncooked, without the sauce and cheese, tightly covered for up to 6 months, or cooked for up to 3 months.
Sure! It must be 80/20 so it has plenty of fat and moisture, and I would add an extra ½ teaspoon of Italian seasoning to ensure it has plenty of flavor.
Italian Meatloaf
Ingredients
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1 cup Italian-seasoned breadcrumbs
- 2 large eggs
- ¾ cup whole milk
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese divided
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup marinara sauce divided
Instructions
- Preheat the oven to 350°F and prepare a loaf pan by lining it with parchment paper or lightly buttering it.
- Heat a small skillet over medium heat and sauté the diced onion in olive oil until softened, about 3-4 minutes, then add the garlic and cook for 30 seconds more before removing from heat to cool slightly.
- Pour the marinara sauce into a small saucepan and simmer over medium-low heat for 8-10 minutes, stirring occasionally, until slightly thickened and reduced, then remove from heat and let cool slightly.
- In a large mixing bowl, combine the ground beef, Italian sausage, breadcrumbs, eggs, milk, Parmesan cheese, ½ cup mozzarella, parsley, Italian seasoning, salt, pepper, sautéed onion, and garlic.
- Add ½ cup of the reduced marinara sauce to the meat mixture and gently mix just until combined, being careful not to overwork the meat.
- Transfer the mixture into the prepared loaf pan and shape it evenly.
- Spread the remaining reduced marinara sauce over the top of the meatloaf.
- Bake uncovered for 45 minutes, then sprinkle the remaining ½ cup mozzarella over the top and return to the oven for 10-15 minutes, or until the internal temperature reaches 160°F.
- Remove from the oven and allow the meatloaf to rest for 10 minutes before slicing and serving.
Notes
- Avoid overworking or overmixing the meatloaf mixture to prevent it from becoming dense and tough after it bakes.
- If you want to keep your meatloaf moist and tender, avoid overcooking it and don't use more breadcrumbs than this Italian-style meatloaf recipe calls for.
- Rest your Italian meatloaf for about 10 minutes before slicing and serving it, so it has time to relax and keep it from falling apart.
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