Italian-Style Meatloaf

Italian Meatloaf on white platter with half of it sliced.

4.64 from 11 votes

Put a delicious new spin on your meatloaf routine with this Italian-inspired twist on classic meatloaf! Perfect for a Sunday family dinner or a casual get-together with friends. Serve with mashed potatoes, a green vegetable and salad for a meal everyone will rave about!

Prep Time15

Cook Time1 15

Resting Time10

Total Time1 40

Course: Main Course / Entrees

Cuisine: Italian

Diet: Diabetic

Servings:

Author: Carol | 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

SUBSTITUTIONS:

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.)

TIPS:

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.

MAKE AHEAD:

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.)

FREEZER-FRIENDLY:

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