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–+ servings
partially sliced italian meatloaf on a white platter

Italian Meatloaf Recipe

Amanda
This Italian meatloaf recipe is infused with Italian spices and parmesan cheese and topped with homemade sauce. It's the perfect warm and filling meal when it's chilly outside and puts a nostalgic twist on a classic meatloaf.
4.94 from 16 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Italian
Servings 6 servings
Calories 472 kcal

Ingredients
  

  • 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, with the exception of the marinara. 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 or marinara 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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