Italian Meatloaf
This Italian Meatloaf is tender, flavorful, and packed with Italian-inspired ingredients like Parmesan, fresh basil, sun-dried tomatoes, garlic, and marinara sauce. Add mozzarella on top for a cheesy finish.
Servings: 8
Equipment
- Parchment Paper or Foil
Ingredients
Meatloaf
- 2 teaspoons Olive Oil
- 1 medium Yellow Onion diced
- 1 ¼ cups Seasoned Italian Breadcrumbs or finely crushed crackers
- 1 cup Milk
- 2 large Eggs
- 1 ½ cups Marinara Sauce divided
- ¼ cup Chopped Sun-Dried Tomatoes drained
- ⅓ cup Chopped Fresh Basil
- 4 large Garlic Cloves pressed or minced
- 1 Tablespoon Italian Seasoning
- ½ teaspoon Salt
- 1 teaspoon Black Pepper
- ½ teaspoon Red Pepper Flakes or to taste
- 1 cup Grated Parmesan Cheese
- 2 pounds Ground Beef 85/15, or use half ground beef and half Italian sausage
Topping
- 1 cup Marinara Sauce reserved from above
- 1 cup Shredded Mozzarella Cheese optional
Instructions
Prep
- Preheat the oven to 350°F.
- Gather everything you will need and measure the ingredients.
- Line a rimmed baking sheet with parchment paper or foil.
Cook the Onion
- Heat a skillet over medium heat.
- When the skillet is hot, add the olive oil and diced onion. Cook, stirring occasionally, until the onion is softened and lightly golden.
- Remove from the heat and set aside to cool slightly.
Prepare the Meatloaf Mixture
- Add the breadcrumbs and milk to a large mixing bowl. Stir together and let the mixture sit for a minute or two to absorb the milk.
- Add the eggs and mix well.
- Add ½ cup of the marinara sauce, sun-dried tomatoes, basil, garlic, Italian seasoning, salt, black pepper, red pepper flakes, Parmesan, and the cooked onion.
- Mix well, making sure there are no large clumps of breadcrumbs.
- Add the ground beef and gently mix with your hands or a fork just until everything is evenly combined. Try not to overmix.
Form the Meatloaf
- Transfer the meatloaf mixture to the prepared baking sheet.
- Shape it into a loaf approximately 9 inches long, 5 inches wide, and about 3 inches tall. Keep the thickness as even as possible so the meatloaf cooks evenly.
Bake the Meatloaf
- Bake on the middle oven rack for 40 minutes.
- Remove the meatloaf from the oven and spread the remaining 1 cup of marinara sauce evenly over the top.
- Return it to the oven and continue baking for about 15 to 25 minutes, or until the center of the meatloaf reaches 160°F on an instant-read thermometer.
Add the Mozzarella
- If using mozzarella, sprinkle it over the top during the final 5 minutes of baking.
- For a more browned and bubbly cheese topping, you can instead add the mozzarella after the meatloaf is fully cooked and place it briefly under the broiler. Watch it closely so the cheese does not burn.
Rest and Serve
- Remove the meatloaf from the oven and let it rest for 10 to 15 minutes before slicing.
- Serve hot with additional warm marinara sauce, if desired.
Notes
- For extra Italian flavor, use 1 pound ground beef and 1 pound mild or hot Italian sausage.
- If using plain breadcrumbs or crackers instead of seasoned Italian breadcrumbs, consider adding a little extra Italian seasoning.
- Use an instant-read thermometer rather than relying only on baking time. The center of the meatloaf should reach 160°F.
