Here’s a classic Italian Meatloaf recipe with a rich flavor, perfect for family dinners or sandwiches. I’ll give step-by-step instructions so it’s juicy, flavorful, and holds together well.
Italian Meatloaf (Step-by-Step)
🍖 Ingredients
- 1 ½ lbs (680 g) ground beef (or a mix of beef and pork)
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- ½ cup milk
- ½ cup tomato sauce (plus extra for topping)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a bit of heat)
- 2 tablespoons fresh parsley, chopped (optional)
Equipment
- Large mixing bowl
- Loaf pan (8×4-inch or similar) or baking sheet
- Spatula or spoon
- Aluminum foil (optional)
Step-by-Step Directions
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C).
- Lightly grease a loaf pan or line with parchment paper.
Step 2: Combine Ingredients
- In a large bowl, mix together:
- Ground meat
- Breadcrumbs
- Parmesan cheese
- Onion
- Garlic
- Egg
- Milk
- Tomato sauce
- Italian seasoning
- Salt, pepper, and parsley
- Use your hands or a spoon to mix just until combined—don’t overmix, or the meatloaf can be tough.
Step 3: Shape the Meatloaf
- Transfer the mixture to the loaf pan.
- Press gently and shape into a smooth loaf.
- Optional: Spoon extra tomato sauce over the top.
Step 4: Bake
- Bake uncovered at 350°F (175°C) for 50–60 minutes, or until an internal temperature of 160°F (71°C) is reached.
- Optional: Cover with foil for the first 30 minutes to keep it extra moist.
Step 5: Rest
- Let the meatloaf rest for 10 minutes after baking before slicing.
- This helps it hold together better.
Step 6: Serve
- Slice into thick pieces and serve with:
- Mashed potatoes
- Roasted vegetables
- Pasta
Tips
- Add mozzarella cubes inside the meatloaf for a cheesy center.
- You can make mini meatloaves using a muffin tin—bakes faster and perfect for portion control.
- Freeze leftovers in slices for up to 3 months.