Italian Meatloaf Recipe

My Italian Meatloaf is like Italian meatballs in loaf form, baked with Parmesan and herbs, then topped with marinara and mozzarella.

This Italian Meatloaf recipe takes everything you love about my Baked Italian Meatballs and bakes it into a cozy meatloaf loaf. It’s filled with Parmesan, parsley, garlic, and topped with marinara sauce and mozzarella for the ultimate comfort food. It’s a giant slice of meatballs, a meatball meatloaf!

My family loves both meatballs and meatloaf, and that’s how this Italian Meatloaf recipe came to be! My son isn’t a fan of the ketchup topping on traditional meatloaf, but he loves meatballs with marinara. So I combined the two into one cozy dinner. Now it’s a recipe that makes everyone happy saucy, cheesy, and filling enough to leave us all with full tummies.

If you’re looking for something new instead of Italian meatballs for Sunday dinner, this is a must try. We all love meatballs, but it’s so fun to try new things. Plus it’s much easier, no browning, cooking in the sauce, and best of all you can skip the rolling!

Quick Bites About This Recipe

Flavor: Meaty, savory, herby, and cheesy with marinara and melted mozzarella on top.
Skill Level: Beginner-friendly and fuss-free.
Swaps: Use dairy-free Parmesan and mozzarella if you’re intolerant or allergic to dairy.
Make Ahead: Shape the loaf up to a day ahead, cover, and refrigerate until baking.
Freezer Friendly: Freeze baked slices up to 3 months.
Variations & Substitutions: Add red pepper flakes for spice, or top with with a mixture of Parmesan and Mozzarella instead of just mozzarella.

Italian Meatloaf (Meatball Meatloaf) Ingredients

• Panko breadcrumbs: Soak up the milk and sauce for a tender loaf. Regular breadcrumbs also work.
• Milk: This absorbs into the breadcrumbs and keeps the meat juicy.
• Eggs: Bind the mixture together so the loaf holds its shape.
• Parmesan cheese: Adds savory richness, we think it’s a must.
• Garlic: Fresh minced garlic adds that classic Italian flavor.
• Onion: Chopped onion blends right in, adding moisture and flavor.
• Parsley: Fresh parsley keeps the flavor bright. Dried works just as well.
• Basil and oregano: Italian herbs that make it taste like meatballs.
• Kosher salt and black pepper: Balance all the flavors, add some red peppers for a little kick!
• Ground beef and ground pork: The mix gives the best flavor and tenderness, but you can also do a full beef meatloaf.
• Marinara sauce: You’ll use a bit of sauce inside of the meatloaf mixture and a LOT over top and around.
• Mozzarella cheese: Freshly shredded for the bubbly, golden finish.

How to Make Italian Meatloaf (Meatball Meatloaf)

Preheat your oven to 350°F and set aside a 9×13 casserole dish.

In a large bowl, stir together the panko and milk. Let it sit for 5 minutes so the crumbs fully soak.

Add the eggs, Parmesan, garlic, onion, parsley, basil, oregano, 1/3 cup marinara sauce salt, and pepper. Stir until well combined. In a rush, just mix all together and no waiting.

Mix in the ground beef and pork. Use your hands and work gently, just until everything is combined.

Once your meat mixture is ready, shape it into a loaf and place it in the center of a 9×13 inch casserole dish.

Pour marinara sauce over the top. I like to use the rest of the jar after mixing some into the meat. Cover the dish with foil and bake at 350°F (175°C) for about 45 minutes.

Remove the foil, sprinkle mozzarella over the loaf, and return it to the oven for another 10 to 15 minutes. It is ready when the cheese is melted and bubbly and the inside of the loaf reaches 160°F (71°C).

Let it rest for 10 minutes before slicing so it holds together nicely.

I like to spoon the sauce over the meatloaf slices and cooked pasta or spaghetti.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store slices in an airtight container up to 4 days.
Freeze: Wrap slices individually and freeze up to 3 months.
Reheat: Warm in the oven at 325°F or microwave gently with extra marinara.

How to Serve Italian Meatloaf (Meatball Meatloaf)

We serve it with pasta or spaghetti, roasted veggies, and garlic bread. It feels like a giant cheesy meatball baked into loaf form, and it’s a family favorite already! The sauce in the bottom of the pan is meant to serve over the meatloaf as well as pasta or spaghetti.

Recipe Tips and Notes

• Don’t overmix the meat or the loaf can turn dense.
• Resting time after baking keeps the loaf juicy and sliceable.
• For easy shredding with mozzarella try freezing for 20-30 minutes before grating. Use a large holes of a box grater.
• You can leave the mozzarella off if preferred.