Italian Style Meatloaf with Marinara

This Italian Style Meatloaf is infused with Italian spices and parmesan cheese and topped with homemade marinara sauce. It's the perfect warm and filling meal when it's chilly outside and puts a nostalgic twist on a classic favorite.

this recipe!

This post was originally published in December and has been updated for content.

Meatloaf is one of my kid's favorite meals for either Sunday dinner or a weeknight meal. This Italian style meatloaf is on the menu quite regularly at our house. It only takes 10 minutes to put together and is perfect for any day of the week.

Serve this comforting meal with roasted garlic mashed potatoes, balsamic roasted brussels sprouts, or italian pesto bread.

🍅 Ingredient notes

• Ground meat - Using a 50/50 combination of ground beef and pork adds extra moisture and flavor that makes this Italian style meatloaf delicious. All ground beef can be used if that is what you prefer.
• Bread - Instead of using breadcrumbs, use a slice of bread that is soaked in milk for extra moisture and flavor.
• Sauce - I love using my italian gravy for this recipe, however your favorite store bought marinara can be used as well.

📋 Substitutions and variations

• Gluten free - To make this meatloaf gluten free, make sure the marinara is gluten free and use gluten free bread.
• Dairy free - Substitute the whole milk for unsweetened dairy free milk or beef broth and omit the parmesan cheese. Make sure that the bread and marinara you are using are also dairy free.

🔪 Step by step instructions

First, pour the milk over the slice of bread in a small bowl and set it aside. Combine the meat, egg, seasonings, and parmesan cheese in a mixing bowl and then add in the milk soaked bread.

Mix everything together with a spoon or your hands until they are just combined. Shape the meat mixture into a loaf shape on a sheet pan lined with parchment paper.

Bake the meatloaf in a 350˚ oven for about 20 minutes and then top with the marinara sauce. Bake for an additional 10-15 minutes until it reaches an internal temperature of 155˚. Let the meatloaf rest for about 5-10 minutes and then slice and serve!

⭐ Expert tips

• Be careful not to over mix the meatloaf mixture or it will get tough. Gently mixing by hand or with a mixing spoon until the ingredients are just incorporated is best.
• To make sure the meatloaf is cooked properly, check the internal temperature using a kitchen thermometer to ensure it reaches a minimum temperature of 155˚.
• Letting the meatloaf rest after cooking will allow the juices to reabsorb into the meat so it stays juicy after slicing it.

💭 Frequently asked questions

⏲️ Make ahead and storage instructions

This meatloaf can be prepared ahead of time and stored uncooked on the sheet pan. Cover it tightly in plastic and store in the refrigerator for up to 24 hours ahead of time. Remove the uncooked meatloaf from the refrigerator 30-60 minutes before cooking time or cooking times will be longer.

Leftovers will keep in a airtight container in the refrigerator for 3-5 days and can be either reheated in the microwave or oven.

For a quick overview of this recipe, check out my web story on this delicious meatloaf with marinara!

🍝 More comfort food recipes

If you loved this recipe for my Italian meatloaf, check out these other comfort food recipes!

• Sunday Pot Roast Dinner
• Baked Sausage and Peppers
• The Perfect Classic Italian Lasagna
• One Pot Chicken and Rice

📖 Recipe

Italian Style Meatloaf with Marinara

Amanda

Italian Style Meatloaf with Marinara is infused with Italian spices and parmesan cheese for the best comfort food for any day of the week!

4.94 from 15 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 45 mins

Resting Time 5 mins

Total Time 1 hr

Course Main Course

Cuisine American, Italian

Servings 6 servings

Calories 472 kcal

Ingredients

  

1x2x3x

• 1 slice white bread
• ¼ cup whole milk
• 1 pound ground beef
• 1 pound ground pork
• 1 large egg
• 2 teaspoons dried parsley
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• ½ cup shredded parmesan cheese
• 1 cup italian gravy or marinara

Instructions

 

• Preheat oven to 350° and line a baking sheet with parchment paper or foil. 
• Place the slice of bread in a small bowl and pour milk over the top of it. Set aside. 
• In a large bowl, combine the remaining ingredients. Add in milk soaked bread and mix together with hands until ingredients are incorporated. Do not over mix.
• Turn mixture out onto prepared baking sheet and shape into loaf.
• Bake meatloaf in preheated oven for about 20 minutes. Top with italian gravy and continue to bake for an additional 10-15 minutes, or until the internal temperature reaches 155°.
• Remove meatloaf from the oven and let rest for 5-10 minutes before slicing.

Notes

• Be careful not to over mix the meatloaf mixture or it will get tough. Gently mixing by hand or with a mixing spoon until the ingredients are just incorporated is best.
• To make sure the meatloaf is cooked properly, check the internal temperature using a kitchen thermometer to ensure it reaches a minimum temperature of 155˚.
• Letting the meatloaf rest after cooking will allow the juices to reabsorb into the meat so it stays juicy after slicing it.

 

Substitutions and Variations

• Ground meat - Using a 50/50 combination of ground beef and pork adds extra moisture and flavor, however, all ground beef can be used as well. 
• Sauce - Either homemade italian gravy can be used for this recipe, store bought marinara.
• Gluten free - Use gluten free bread and gluten free marinara
• Dairy free - Substitute the whole milk for unsweetened dairy free milk or beef broth and omit the parmesan cheese. Make sure that the bread and marinara are also dairy free.

 

Make Ahead and Storage Suggestions

This meatloaf can be prepared ahead of time and stored uncooked on the sheet pan. Cover it tightly in plastic and store in the refrigerator for up to 24 hours ahead of time. Remove the uncooked meatloaf from the refrigerator 30-60 minutes before cooking time or cooking times will be longer.

Leftovers will keep in a airtight container in the refrigerator for 3-5 days and can be either reheated in the microwave or oven.

Nutrition

Serving: 5ouncesCalories: 472kcalCarbohydrates: 7gProtein: 32gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 147mgSodium: 860mgPotassium: 628mgFiber: 1gSugar: 3gVitamin A: 332IUVitamin C: 4mgCalcium: 171mgIron: 4mg

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