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Italian Meatloaf

A cozy, no-fuss Italian meatloaf that's cheesy, saucy, and perfect for family dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 1/2 lb ground mild Italian sausage
  • 1 small onion, finely chopped softens and sweetens when sautéed
  • 1/2 cup chopped bell pepper adds color and moisture
  • 1 tsp olive oil for sautéing
  • 1 tsp Worcestershire sauce depth and umami
  • 1 clove garlic, minced fresh is best
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1 large egg, beaten binder
  • 3/4 cup Italian bread crumbs texture and structure
  • 2 slices white bread, crumbled for extra moisture so it’s not dry
  • 1 tbsp milk for extra moisture
  • 8 oz shredded mozzarella cheese reserve 3/4 cup for topping
  • 1/4 cup grated Parmesan cheese savory boost
  • 1 cup marinara sauce plus 1/2–3/4 cup more for topping
  • 1/4 tsp dried basil for sprinkling

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. In a small skillet, heat 1 tsp. olive oil over medium-high heat and sauté the chopped onion and bell pepper for 3–4 minutes, until softened. Remove from heat and let cool slightly.
  3. In a large bowl, combine ground beef, ground Italian sausage, and the sautéed onion and bell pepper.
  4. Add Worcestershire sauce, minced garlic, oregano, basil, parsley, beaten egg, Italian bread crumbs, crumbled white bread, milk, Parmesan, and shredded mozzarella (reserve 3/4 cup for topping).
  5. Mix gently with your hands until just combined, shape into a loaf, and place it in a lightly greased baking dish.
  6. Spread marinara sauce evenly over the top of the loaf.
Cooking
  1. Bake for about 50 minutes.
  2. Remove from the oven, top with the reserved mozzarella, and sprinkle with dried basil.
  3. Return to the oven for an additional 10 minutes, until the cheese is melted and bubbly.
  4. Check doneness with a meat thermometer—internal temperature should be 160°F.
  5. Let rest for 10 minutes before slicing.

Notes

Don’t overmix. Let it rest before slicing to prevent crumbling. Store leftovers in an airtight container for 3–4 days in the fridge; freeze individual portions for up to 3 months.