Italian Meatloaf
Published Mar 01, 2023
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This Italian Meatloaf recipe is a delicious new spin on classic meatloaf! Perfect for a Sunday family dinner or a casual get-together with friends. Serve with mashed potatoes, mashed turnips or cauliflower puree, a green vegetable and salad for a meal everyone will rave about!
“Absolutely delicious … Loved this recipe!!! A keeper!!! I have my own ‘special’ meatloaf and now I have two.
Why This Recipe is a Keeper!
Bad meatloaf memories from childhood? No worries. This Italian-style meatloaf with beef, pork, Italian seasonings, a hint of red wine, marinara sauce, and two cheeses is definitely not your mamma’s meatloaf!
This tasty and hearty Italian-style meatloaf with tomato sauce combines the flavors of Italian cuisine with the comfort of a classic meatloaf, elevating meatloaf to a suitable dish for guests.
Packed full of flavor, it’s a great way to get dinner on the table in under two hours, reheats beautifully, and is freezer-friendly!
This Italian meatloaf recipe is:
- Easy!
- Super flavorful with all the flavors you love about Italian cuisine!
- Convenient! It can be prepped 12 hours ahead of time.
- Reheats beautifully.
- Is freezer-friendly.
- Perfect for repurposing the leftovers into another meal!
How to Make Italian-Style Meatloaf:
Recipe Ingredients:
Here’s everything you’ll need to make this Italian Meatloaf recipe. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Green Bell Pepper: I like using green bell pepper here, but red or yellow will also work if you don’t enjoy green bell pepper.
- Marinara Sauce: Use your favorite jarred marinara or tomato sauce.
- Panko: Panko is also called “Japanese bread crumbs” and are often used for deep-frying. They’re dry and coarse and can be found in the baking aisle or near the seafood department. I like to use panko in meatloaf and meatballs because they tend not to “melt” into the meat as much as fresh breadcrumbs or fine dry breadcrumbs but lend more substance to the texture. You can also use fresh breadcrumbs, but you’ll need 3 cups loosely packed. I don’t recommend fine dry plain or Italian-style breadcrumbs.
- Dry Red Wine: Use a good red wine you would enjoy drinking. NON-ALCOHOLIC SUBSTITUTE: Use beef broth with two teaspoons of red wine vinegar added. (The alcohol level in red wine vinegar is negligible.)
- Ground Beef: Use ground beef with an 80/20 or 85/15 lean-to-fat ratio for best results.
- Ground Pork: Pork is an excellent addition to meatloaf because it adds moisture, richness, and flavor. The higher fat content helps to bind the ingredients together and keeps the beef and pork meatloaf moist even after cooking.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 350 degrees.
- Line a rimmed baking sheet with a double layer of nonstick aluminum foil, or use heavy-duty aluminum foil sprayed with cooking spray.
- Sweat the vegetables. Heat the olive oil over medium-high heat in a nonstick skillet or saute pan.
- Add the onion, reduce heat to medium and cook for 3 to 4 minutes, or until the onion softens.
- Add the green bell pepper and cook another 2 to 3 minutes.
- Add the garlic, dried basil and oregano, stir then take off the heat. Transfer to a large bowl and let cool slightly.
- Add the parsley, panko, 1 cup marinara sauce, dry red wine, Worcestershire sauce, Parmesan cheese, Mozzarella, salt, and black pepper to the bowl with the onions and peppers. Mix well.
- Add the ground beef and pork and mix well again until the meat is thoroughly incorporated, being careful not to overwork it.
- Transfer to the prepared double-lined baking sheet and form into a neat loaf shape.
- MAKE AHEAD: This Italian-style meatloaf recipe can be made up to 12 hours ahead of time to this point and refrigerated. (Ground meats should not be left uncooked for too long as they can become unsafe to consume.)
- Place the Italian meatloaf in the oven and bake for 55 to 60 minutes.
- Pour the remaining marinara sauce over the meatloaf and bake for another 10 minutes or until an instant-read thermometer registers 165 degrees in the center.
- Let the meatloaf rest for 5 to 10 minutes. Sprinkle with more Parmesan or Mozzarella cheese if desired.
- Slice the Italian meatloaf and serve!
Chef Tips and Tricks:
- When preparing meatloaf, I combine all the ingredients except for the meat first. This ensures that the ingredients are more evenly distributed throughout the meatloaf. If you blend everything immediately, you risk overworking the meat to distribute the ingredients, which can make the meatloaf tough.
- Use disposable gloves and mix the meatloaf with your hands.
- Whether to bake in a pan or not is often the question. A large 2 lb. meatloaf, such as this Italian Meatloaf, works better baked on a sheet pan. You can divide the meatloaf mixture and bake it in two loaf pans or divide it into smaller loaves and bake them on a double-lined rimmed baking sheet or shallow baking dish, such as a 13 x 9-inch pan.
- Italian-style meatloaf recipes and meatloaf recipes, in general, often use beef, pork, and veal. I’m not a veal fan; however, this is an ideal combination because beef provides flavor, pork adds tender fat, and veal adds gelatin, which retains moisture. Feel free to use this combination if you like; you’ll need 2/3 of a pound of each ground meat.
- For portion-controlled servings, make meatloaf muffins!
Recipe FAQs:
This meatloaf can be assembled up to 12 hours ahead of time and refrigerated. Ensure your ground beef and pork are extremely fresh. Ground meats should not be left uncooked for too long, as they can become unsafe to consume.
I’ve done it both ways—cooking them first and adding them raw. I prefer to sweat the onions and other vegetables first because it ensures they are cooked and tender. I’m a huge onion fan, but undercooked onions in a meatloaf are a bit offputting.
All ground meat dishes should be cooked to 165 degrees in the center. Test with an instant-read meat thermometer. There will be some carryover cooking so the temperature will rise to 170 degrees or over. I’ve never found that an additional temperature rise will hurt meatloaf.
>>A meatloaf sandwich.
>>A meatloaf shepherd’s pie with a mashed potato or polenta topping.
>>Crumble and use as a pizza topping.
>>Crumble and add to a tomato sauce and serve over spaghetti.
>>Crumble and add to a vegetable soup.
Meatloaf is always perfect to freeze! This meatloaf can be frozen assembled uncooked for one to two months IF the ground meats are fresh and have not been frozen. If you wish to freeze it after being baked, wrap it securely and freeze it for up to three months. Thaw in the refrigerator or microwave and reheat in the oven or microwave.
Storage:
- Store all leftovers in the refrigerator. Enjoy within five days. Freeze leftovers in an airtight container for up to three months. Thaw in the refrigerator or microwave and reheat in the oven or microwave.
Serve with:
- Au Gratin Potatoes
- Potato Cabbage Casserole
- Twice-Baked Potatoes
- Garlic Herb Muffin Pan Potato Galettes
- Steakhouse Creamed Spinach
- Cheesy Green Bean Casserole
- Parmesan Crusted Crushed Turnips
- A green vegetable, roasted pepper salad, rice, polenta, or pasta!
More great meatloaf recipes you’ll love!
- Chili-Glazed Meatloaf
- Turkey Apple Meatloaf with Balsamic Ketchup Glaze
- Turkey Meatloaf with Roasted Red Pepper Sauce
- Healthy Turkey Meatloaf with Spinach Feta Stuffing
Get all my beef recipes at Beef and Lamb Recipes – From A Chef’s Kitchen
Equipment
Ingredients
- Cooking spray, if needed
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, seeded, membranes removed and chopped
- 6 cloves garlic, minced
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
- 1 1/2 cups panko, (Japanese breadcrumbs)
- 2 cups marinara sauce, (your favorite) divided
- 1/4 cup dry red wine
- 1 teaspoon Worcestershire sauce
- 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling over meatloaf
- 2 cups shredded Mozzarella cheese
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound ground beef
- 1 pound ground pork
Instructions
- Preheat oven to 350 degrees. Line a rimmed baking sheet with two layers of nonstick aluminum foil or use heavy-duty aluminum foil sprayed with cooking spray.
- Heat the olive oil over medium-high heat in a nonstick skillet or saute pan. Add the onion, reduce heat to medium and cook for 3-4 minutes or until beginning to soften. Add the green bell pepper and cook another 2-3 minutes.
- Add the garlic, dried basil and oregano, stir then take off the heat. Transfer to a large bowl and let cool slightly.
- Add the parsley, panko, 1 cup marinara sauce, dry red wine, Worcestershire sauce, Parmesan cheese, Mozzarella, eggs, salt and black pepper. Mix well.
- Add the ground beef and pork and mix well again until the meat is thoroughly incorporated, being careful not to overwork it.
- Transfer to the prepared double-lined baking sheet and form into a neat loaf shape.
- Place in the oven and bake for 55-60 minutes.
- Pour the remaining marinara sauce over the meatloaf and bake for another 10 minutes or until an instant-read thermometer registers 165 degrees in the center.
- Let the meatloaf rest for 5-10 minutes. Sprinkle with more Parmesan cheese if desired. Slice and serve.
Notes
- Ground chicken or turkey may be substituted for the ground beef and pork.
- You’ll need 3 cups of loosely packed fresh breadcrumbs if using fresh breadcrumbs in place of panko.
- If you prefer not to use alcohol, use beef broth with two teaspoons of red wine vinegar added. (The alcohol level in red wine vinegar is negligible.)
- Combine all the ingredients except for the meat first. This ensures that the ingredients will be more evenly distributed throughout the meatloaf.
- The meatloaf mixture can be divided and baked in two loaf pans or divided into smaller loaves and baked on a double-lined rimmed baking sheet or shallow baking dish such as a 13 x 9-inch pan.
- Can be assembled up to 12 hours ahead of time to this point and refrigerated. (Ground meats should not be left uncooked for too long as they can become unsafe to consume.)
- Can be frozen assembled uncooked for 1-2 months IF the ground meats are fresh and have not been frozen.
- Can be frozen after being baked in an airtight container for up to three months.
- Thaw in the refrigerator or microwave and reheat in the oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Excellent. Family favorite. It has great flavor and is super moist. Don’t skimp on the seasoning. I added some red chili flakes for a bit of heat.
Hi, Patty, Thanks so much and so happy everyone in your family enjoys! Appreciate your taking the time to come back and comment and rate.
My husband LOVED. this recipe!!! I have saved it in my “Do It Again” folder. it made a very large meatloaf. I still have some on the fridge for his lunches, but literally 3/4 is frozen for future meals. Some may become a Bolognese. Thank you for sharing this recipe!
Hi, Kristen, Thanks so very much and so happy you love this recipe! Appreciate your taking the time to come back and comment and rate. Love that you plan to repurpose some of the leftovers. It’s hard to scale back because pork and beef is so often sold in 1-pound packages unless you buy it from the bulk section of the meat department. Thank you again!
When does the second cup of mozzarella come into play????
Hi, Karen, Thanks for your question. I’m not seeing where the Mozzarella should be divided. #4 says: Add the parsley, panko, 1 cup marinara sauce, dry red wine, Worcestershire sauce, Parmesan cheese, Mozzarella, eggs, salt and black pepper. Mix well. You can top it with more Mozzarella and/or Parmesan if you’d like. Let me know if I’m missing something or if I can help further. Thanks again!
It doesn’t say when to put the eggs in.
Hi, Kelly, Thanks so much and I fixed the recipe. Not sure what happened there as no one else has mentioned it. Thanks again and hope you enjoy!
Absolutely delicious. I never buy marinara sauce and with this recipe the two meats will make a wonderful marinara all its own. I just added one large can of tomato sauce and 1 large can of diced tomatoes and the sauce was fantastic. Loved this recipe!!! A keeper!!! I have my own ‘special’ meatloaf and now I’ve got two. Thank you for this one.
Hi, Skip, Thanks so very much and so happy you enjoyed!!