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Close-up of Italian meatloaf in casserole dish with melted mozzarella and parsley freshly baked and sliced.
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5 from 1 vote

Italian Meatloaf Recipe

My Italian Meatloaf is like Italian meatballs in loaf form, baked with Parmesan and herbs, then topped with marinara and mozzarella. Author: Courtney’s SweetsServings: 6Calories: ~410 per servingPrep Time: 15 minutesCook Time: 55–60 minutesTotal Time: 1 hour 15 minutes
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: italian meatloaf, meatball meatloaf
Servings: 8
Calories: 393kcal
Author: Courtney

Ingredients

  • 3/4 cup panko breadcrumbs
  • 1/4 cup milk
  • 2 large eggs lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 4 cloves garlic minced
  • 1 small onion grated
  • 1/3 cup fresh parsley chopped, or 1 tablespoon dry
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 2 teaspoons kosher salt or to taste
  • 1 teaspoon black pepper
  • 1 pound 85% lean ground beef
  • 1 pound lean ground pork
  • 28 oz marinara sauce divided
  • 1/2-1 cup shredded mozzarella cheese fresh shredded is best
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (175°C) and set aside a 9x13-inch (23x33 cm) casserole dish.
  • In a large bowl, stir together breadcrumbs and milk. Let sit for 5 minutes.
    3/4 cup panko breadcrumbs, 1/4 cup milk
  • Add eggs, Parmesan, garlic, onion, parsley, basil, oregano, 1/3 cup of marina sauce, salt, and pepper. Stir to combine.
    2 large eggs, 1/2 cup grated Parmesan cheese, 4 cloves garlic, 1 small onion, 1/3 cup fresh parsley, 1/2 teaspoon dried basil, 1/4 teaspoon dried oregano, 2 teaspoons kosher salt, 1 teaspoon black pepper
  • Add ground beef and pork. Mix gently with your hands until just combined. Do not overmix.
    1 pound 85% lean ground beef, 1 pound lean ground pork, 28 oz marinara sauce
  • Shape mixture into a loaf and place in the casserole dish.
  • Spread 1/4 cup (60 ml) marinara sauce over the top. Cover and bake for 45 minutes.
  • Carefully remove from the oven and remove the foil. Sprinkle with mozzarella, and return to the oven for 10–15 minutes, until cheese is melted and bubbly and the loaf reaches 160°F (71°C).
    1/2-1 cup shredded mozzarella cheese
  • Remove from oven and rest 10 minutes before slicing and serving.

Video

Notes

Substitutions: Use dairy-free milk, Parmesan, and mozzarella if needed. Regular breadcrumbs can replace panko. 
Storage: Keep leftovers in the fridge up to 4 days or freeze slices up to 3 months.
Reheat: Warm in oven at 325°F or microwave with a spoonful of marinara.

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 13g | Protein: 27g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1337mg | Potassium: 724mg | Fiber: 2g | Sugar: 5g | Vitamin A: 816IU | Vitamin C: 12mg | Calcium: 159mg | Iron: 3mg