Italian Meatloaf

This recipe for Italian Meatloaf is your classic meatloaf recipe with an Italian spin. Juicy ground beef, seasoned panko, Italian seasoning, garlic, marinara sauce and mozzarella and Parmesan cheese make for a comfort food dinner you’ll want on repeat! Perfect for sandwiches with any leftovers too!

I don’t know about you guys, but meatloaf is always a hit at our house. I can’t tell you how many times I’ve made my Classic Easy Meatloaf over the years and it always gets rave reviews. That recipe was courtesy of my husband’s mother. It’s a comfort food recipe that’s perfect for dinner and excellent for leftover sandwiches the next day.

Last week I had some leftover marinara sauce in the fridge, as well as some mozzarella cheese, so I decided to use both up and whip up a meatloaf recipe with Italian breadcrumbs.

Let’s just say, Tom was super happy about it. He loved it. And I was happy because I cleaned some extras out of the fridge and prep time for this recipe was less than 15 minutes and bake time just a little over an hour. I served it with some mashed potatoes and green beans which are always a standard sides with meatloaf and dinner couldn’t get any better.

Step-By-Step Instructions

The first step is mix together meat loaf mix, onion, garlic, panko, grated Parmesan, Italian seasoning, kosher salt, pepper, 1/2 cup of your marinara and eggs until well combined.

The second step is to add in the cubed mozzarella cheese until well distributed.

The third step is to use your hands, shape mixture into a loaf and place in prepared loaf pan. Bake on the middle rack for 55 minutes. Remove the meatloaf from the oven and top with the remaining marinara sauce, your shredded mozzarella and a sprinkle of panko. Continue to bake for an additional 10-15 minutes or until meat thermometer registers 155 degrees F. (My loaf took about 65 minutes to reach 155 degrees F)

You can drain any of the excess fat from the loaf pan and then let the loaf rest for 10 minutes before slicing and serving.

I don’t know what I enjoy more, the meatloaf straight out of the oven or as a sandwich on a brioche roll the next day! Either way you’re winning at the meatloaf game!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

A Few Cook’s Notes for Italian Meatloaf

Use whatever marinara sauce is your favorite.

You can shape your meat mixture into a loaf and place it in a 9X5 loaf pan to bake.

I just drain out any accumulated grease that collects in my loaf pan.

This meatloaf wis delicious serves with a side of mashed potatoes and green beans, but we’ve also enjoyed it with a side of spaghetti and marinara. You choose.

Italian Meatloaf

Author: MaryAnn Dwyer

Servings: 8 servings

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This Italian Meatloaf is your classic meatloaf recipe with an Italian spin. Juicy ground beef, seasoned panko, Italian seasoning, garlic, marinara sauce and mozzarella and Parmesan cheese make for a comfort food dinner you'll want on repeat! Perfect for sandwiches with any leftovers too!

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Ingredients  

• 2 lbs. meatloaf mix, combination of beef, pork and veal
• 3/4 cup yellow onion, finely chopped
• 3 cloves garlic, minced
• 2/3 cup seasoned panko crumbs, plus a tablespoon for sprinkling on top of your loaf
• 1/2 cup grated Parmesan cheese
• 1 1/2 tsp. Italian seasoning, I use dash
• 1 1/2 tsp. coarse kosher salt
• 1/2 tsp. black pepper
• 1 cup marinara sauce, use your favorite
• 2 large eggs, lightly beaten
• 8 oz. brick low moisture, part skim mozzarella cheese, shred a 1/2 cup and cube the remainder into 1/2-inch cubes

Instructions 

• Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
• In a large bowl, mix together meat loaf mix, onion, garlic, panko, grated Parmesan, Italian seasoning, kosher salt, pepper, 1/2 cup of the marinara and eggs until well combined. Add in the cubed mozzarella cheese until well distributed.
• Use your hands, shape mixture into a loaf and place in prepared loaf pan. Bake on the middle rack for 55 minutes. Remove the meatloaf from the oven and top with the remaining 1/2 cup marinara sauce, your shredded mozzarella and a sprinkle of panko. Continue to bake for an additional 10-15 minutes or until meat thermometer registers 155 degrees F. (My loaf took about 65 minutes to reach 155 degrees F)

  You can drain any of the excess fat from the loaf pan and then let the loaf rest for 10 minutes before slicing and serving.

Notes

Use whatever marinara sauce is your favorite.

You can shape your meat mixture into a loaf and place it in a 9X5 loaf pan to bake.

I just drain out any accumulated grease that collects in my loaf pan.

This meatloaf wis delicious serves with a side of mashed potatoes and green beans, but we've also enjoyed it with a side of spaghetti and marinara. You choose. 

Keyword: Certified Angus Beef, Comfort Food, Ground beef, meatloaf

Cuisine: Italian

Course: Main Dish