Italian Meatloaf
This Italian Meatloaf Recipe is a comforting dish filled with savory beef, bright tomatoes, and rich Parmesan, perfect for cozy dinners.
Ingredients
Meatloaf Base
- 1.5 pounds ground beef (80/20) Use 90/10 for a leaner option or ground turkey for a healthier choice.
- 1 cup fresh breadcrumbs or panko Adds structure and soaks up flavors.
- 0.5 cup grated Parmesan cheese Adds nutty, salty depth.
- 1 large egg Binds everything together.
- 0.33 cup whole milk or unsweetened almond milk Keeps the loaf tender.
- 1 small onion, finely chopped Sweet and savory base flavor.
- 2 cloves garlic, minced Bright and aromatic.
- 0.5 cup finely chopped bell pepper or grated carrot Adds moisture and nutrition.
Seasonings & Sauce
- 1 cup marinara sauce, plus extra for glazing Choose a chunky tomato sauce for texture.
- 1 tablespoon fresh parsley, chopped Fresh herbal lift.
- 1 teaspoon dried oregano Classic Italian flavor.
- 0.5 teaspoon red pepper flakes, optional For a subtle kick.
- to taste Salt and black pepper Season to personal preference.
- olive oil for sautéing
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly oil a loaf pan or line a rimmed baking sheet.
- In a small skillet, heat a teaspoon of olive oil over medium heat. Sauté the onion and bell pepper (or carrot) until soft, about 4–5 minutes. Add the garlic and cook another 30 seconds until fragrant. Remove from heat and let cool slightly.
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, milk, cooled sautéed vegetables, parsley, oregano, red pepper flakes (if using), salt, and pepper. Mix gently with your hands until just combined.
- Transfer the mixture to your prepared pan and shape into a loaf, or press into a loaf pan for a neater slice.
- Spread 1/2 cup marinara sauce over the top, and optionally brush a thin layer of ketchup mixed with a touch of honey for a glaze.
Cooking
- Bake for 55–65 minutes until a thermometer reads 160°F (71°C) at the center. In the last 10 minutes, brush on additional sauce and allow it to caramelize.
- Let the loaf rest for 10 minutes before slicing.
Notes
For a stuffed version, press a strip of mozzarella or roasted peppers down the center before shaping. Can be made leaner with ground turkey. Store slices up to 3-4 days in the fridge.