Italian-Style Meatloaf

Italian-Style Meatloaf

This twist on the classic meatloaf is a great main dish that can stretch well with accompaniment of sides. It takes its flavor cues from my Parmesan Meatballs and then some. I’ve added some vegetables for fillers and seasoned it with classic Italian seasonings. The binding agents in this are egg and Italian-style bread crumbs and as usual I’ll be accompanying it with a variation of my sweet roasted marinara sauce. As Mr. Cooking Jar succinctly put it: “It’s basically your meatballs, in meatloaf form’.

Italian-Style Meatloaf

This should yield 12 servings which translates to perhaps six servings for my household, what with us being the greedy food beasts we are. Serve with a side of vegetables sauteed in butter and mashed potatoes to bring a well rounded meal to the table.

Italian-Style Meatloaf
5.0 from 6 reviews
Italian-Style Meatloaf
Serves: 12
  • 2 lb. ground beef
  • 1 yellow onion, diced
  • 2 tablespoons garlic, minced
  • 1 large tomato, diced
  • 1 red pepper, diced
  • 2 eggs, beaten
  • 4 teaspoons Worcestershire sauce
  • 1 tablespoon Italian seasoning
  • 2 cups Italian breadcrumbs
  • 1½ cups dry Parmesan
  • 2 cups mozzarella cheese, shredded
  • Salt and pepper to taste
Marinara Sauce
  • 1 cup tomato sauce
  • 1 teaspoon garlic, minced
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 1 beef bouillon cube
  • ½ teaspoon Worcestershire sauce
  • 1½ tablespoon sugar
  • Salt and pepper to taste
  1. Over medium high heat, saute onions and garlic until fragrant
  2. Add red pepper, tomato and Italian seasoning, sweating the vegetables until liquid evaporates, about 5 minutes. Set aside
  3. In a separate pan over medium high heat, saute garlic until fragrant then add in tomato sauce. Crumble in the beef bouillon cube and mix well
  4. Season with Italian seasoning, red pepper flakes, Worcestershire sauce, sugar and salt and pepper to taste. Simmer for 5 minutes
  5. Combine ground beef, breadcrumbs, Parmesan, 1 cup mozzarella, eggs, ½ cup marinara sauce, vegetables, Worcestershire sauce and salt and pepper to taste. Form into a loaf using your hands, mixing all the ingredients thoroughly
  6. Coat the top of the loaf with the remaining marinara sauce and spread evenly using the back of a spoon and top with 1 cup mozzarella cheese
  7. Bake at 350 degrees F for 45 minutes or until the meat thermometer reads 160 degrees F in the middle of the meatloaf. Let it stand for 10 minutes before cutting
  8. Dish and serve hot
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  1. Katherine says

    The only meatloaf I’ve eaten for over 20 years is mine, but this sounded so good I had to try it. Scored! I liked that it has marinara sauce, not ketchup (yew!) on the top. I covered it with foil and baked it on the barbecue (works like an oven and keeps the house cool in the summer). This is a definite repeat!

  2. Abby says

    This may be a silly question, but this will be my first meatloaf; do you use a loaf pan or do you put it on something flat like a baking stone? Thanks!

  3. Abby says

    As a person who normally detests meatloaf, with all of it’s overly sweet ketchupy sauce… I think my opinion is well worth listening to when I say that this recipe is phenomenal! It’s not a traditional meatloaf – much more of an Italian flavor with Parmesan, and it is delicious! It was the first meatloaf that I ever had the will to try. Thank you so much for restoring my faith in this common ground beef fallback! :)

  4. Abby says

    In the next couple of weeks, I’m trying another two or three of your recipes! And, Italian meatloaf is headed for the table again! Seriously, thanks so much for your quick responses, helpfulness, and fantastic recipes! I can’t wait!

  5. says

    My loaf is in the oven now it should be ready in about 30 minutes. It took a while to prep but it looks like it’s going to be delicious. If substituting beef broth for bouillon cube one cube is equal to half a cube not one cup.

  6. CC says

    For the tomato are you talking about a salad tomato? for the dry parmesan are you talking about the Grated Parmesan in a jar?

  7. Josie says

    I agree, this turned out beautifully and the meatloaf sandwiches the next day were out of this world :) as you can see from all my comments, I have made the Bolognese, the shrimp tempura (yum) and the meatloaf.

    • says

      It’s good to know some people enjoyed it! I never thought to use the meatloaf for sandwiches, that’s new! Loved all your comments too Josie, you’re hitting all my favorite recipes :)

  8. Shirley says

    Yay it turned out just like yours and everyone was so impressed. Thank you for a great, quick and delicious meal.

  9. Vivian says

    Hi, I tried the recipe and it turned out marvelous! I used ground turkey instead of beef. Really flavorful, so moist and soft- I couldn’t tell if it was cooked! I did leave it in for an extra 15 minutes because of this. Overall I really enjoyed it! Thanks for sharing.

  10. Rachael says

    This is delicious! My husband said it was the first meatloaf EVER that he didn’t need to put ketchup on. I don’t know what that says about his tastes….but anyhow, this meatloaf is awesome! I will be making many more of your recipes, this was just the first.


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