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Square view of a sliced Italian meatloaf topped with melted cheese and tomato sauce is served on a white platter with sauce around it.
Recipe

Italian Meatloaf


Author Kristy Richardson
Course Dinners
Cuisine American
Servings 8 Slices
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Resting Time 5 minutes
Total Time 1 hour 40 minutes
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.

Equipment

  • 1 loaf pan Either an 8 ½ x 4 ½ or a 9 x 5 inch loaf pan can be used for this recipe

Ingredients  

  • ⅔ cup breadcrumbs Italian or plain
  • ¾ cup milk
  • 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
  • 2 large eggs
  • 1 tablespoon olive oil
  • 1 cup marinara sauce
  • ½ cup mozzarella cheese

Instructions

  • 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.
    ⅔ cup breadcrumbs, ¾ cup milk
  • 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
  • Crack the eggs into a separate bowl. Beat the eggs with a fork, then add to the meat mixture.
    2 large 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 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
  • Place the meat mixture in the prepared loaf pan. Top the meatloaf with marinara sauce and cover with aluminum foil.
    1 cup marinara sauce
  • 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

Notes

Line the pan with a parchment or aluminum foil for an easier way to lift out the meatloaf from the pan.
Broil 1 to 2 minutes for browned, bubbly cheese.

Nutrition

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
Found on: onmykidsplate.com/italian-meatloaf/