Italian Meatloaf

Italian meatloaf is classic comfort food with a Sunday-dinner twist. Ground beef and pork are mixed with Parmesan, garlic, Italian seasoning, breadcrumbs soaked in milk, egg and fresh parsley, then baked under a generous layer of tomato sauce until juicy and tender. Every slice tastes a little like a giant meatball, and it is perfect with mashed potatoes or a plate of pasta. If you love Italian comfort food, also try this slow cooker Italian pot roast and these Italian meatball lasagna roll-ups.

Why You’ll Love This Italian Meatloaf

• Juicy and tender: the beef and pork blend plus milk-soaked breadcrumbs keep it moist.
• Big Italian flavor: Parmesan, garlic, parsley and Italian seasoning in every bite.
• Simple tomato topping: no sweet glaze, just a savory sauce baked right on top.
• Family friendly: it feeds a crowd and makes great leftovers.
• Easy prep: one bowl, one pan and about 20 minutes of hands-on work.

Ingredients for Italian Meatloaf

For the meatloaf

• 1 pound ground beef (80 to 85 percent lean)
• 1 pound ground pork
• 1 cup plain dry breadcrumbs
• 1/2 cup milk
• 2 large eggs, lightly beaten
• 3/4 cup finely grated Parmesan cheese
• 1 small onion, finely chopped or grated
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the topping

• 1 1/2 cups marinara or thick tomato sauce
• 1/4 cup finely grated Parmesan cheese
• Chopped fresh parsley, for serving

Optional extras

• 1/4 teaspoon red pepper flakes for gentle heat (optional)
• 1/2 cup shredded mozzarella over the sauce for the last 10 minutes (optional)
• 2 tablespoons tomato paste mixed into the meat for deeper flavor (optional)

Ingredient Notes

• Beef and pork: the pork adds richness and tenderness. You can use all beef, but the loaf will be a little firmer.
• Breadcrumbs and milk: soaking the crumbs in milk first makes a panade that keeps the meatloaf moist.
• Parmesan: finely grated Parmesan melts into the meat and seasons it from the inside.
• Onion: grate it or chop it very fine so it cooks through and does not make the loaf crumble.
• Tomato sauce: use your favorite marinara or a thick homemade tomato sauce.

How to Make Italian Meatloaf

1. Preheat the oven: heat the oven to 350F and line a rimmed baking sheet with parchment, or lightly grease a 9×5-inch loaf pan.
2. Soak the breadcrumbs: in a large bowl, stir the breadcrumbs and milk together and let them sit for 5 minutes.
3. Mix the meatloaf: add the eggs, Parmesan, onion, garlic, parsley, Italian seasoning, salt and pepper and stir. Add the beef and pork and mix gently with your hands just until combined. Do not overmix.
4. Shape the loaf: form the mixture into a loaf about 9 by 5 inches on the baking sheet, or press it gently into the loaf pan.
5. Add the sauce: spread about 1 cup of the tomato sauce over the top and sides.
6. Bake: bake for 55 minutes. Spoon the remaining sauce over the top, sprinkle with Parmesan and bake 10 to 20 minutes more, until an instant-read thermometer in the center reads 160F.
7. Rest and slice: let the meatloaf rest for 10 minutes, then slice and sprinkle with parsley.

Prep time is about 20 minutes and baking takes about 65 to 75 minutes. The recipe makes about 8 servings.

Tips for the Best Italian Meatloaf

• Use a thermometer: ground beef and pork should reach 160F in the center, as listed in the University of Illinois Extension safe cooking temperatures. Color alone is not a reliable sign.
• Mix gently: overworking the meat makes a dense, tough loaf.
• Bake it free-form for more crust: a baking sheet lets the sides brown and the extra fat drain away.
• Let it rest: 10 minutes helps the juices settle so the slices hold together.
• Keep things clean: wash your hands, boards and bowls after handling raw meat, following the FDA safe food handling basics.

Serving Ideas

Serve Italian meatloaf with creamy mashed potatoes, buttered pasta or spaghetti with extra sauce, plus a green salad or roasted green beans and garlic bread. For more hearty dinners, try this million dollar spaghetti casserole, a classic glazed meatloaf or this bacon mushroom Swiss meatloaf.

Variations

• Stuffed with mozzarella: press half the meat into the pan, add a layer of mozzarella and cover with the rest.
• With Italian sausage: swap the ground pork for mild or hot Italian sausage and reduce the salt.
• All beef: use 2 pounds of ground beef.
• Mini meatloaves: shape into small loaves or bake in a muffin pan until they reach 160F, about 25 to 30 minutes.
• Pesto twist: stir 2 tablespoons of basil pesto into the meat mixture.

Storage

Refrigerate leftovers in a covered container within 2 hours and use them within 3 to 4 days. Reheat slices in a covered dish at 350F, or in the microwave, until hot all the way through (165F). You can freeze cooled slices or the whole loaf, well wrapped, for up to 3 months and thaw in the refrigerator before reheating. Leftover slices also make great meatloaf sandwiches.

FAQ

What makes a meatloaf Italian?

Parmesan, garlic, parsley and Italian seasoning in the meat, plus a tomato sauce topping instead of a sweet ketchup glaze.

What temperature should meatloaf be cooked to?

Meatloaf made with ground beef and pork is done when the center reaches 160F on a food thermometer.

Can I make Italian meatloaf ahead of time?

Yes. Shape the loaf, cover and refrigerate it for up to 24 hours. Add the sauce and bake, allowing a few extra minutes.

Why does my meatloaf fall apart?

It usually needs more binder or more resting time. Measure the breadcrumbs and eggs, chop the onion finely and rest the loaf before slicing.

Should I bake meatloaf in a pan or on a sheet?

Both work. A loaf pan gives a tall, tidy shape, and a baking sheet gives more browned edges and lets the fat drain.