Easy Italian Meatloaf Recipe

My Mouthwatering Easy Italian Meatloaf

Let me share with you my absolute favorite twist on a classic comfort food – my easy Italian meatloaf! This recipe has become a staple in my household, bringing the flavors of Italy to our dinner table with minimal effort. It’s the perfect blend of traditional meatloaf and Italian seasonings that never fails to impress. Here’s how I whip up this delicious dish!

My Simple Ingredients

• 2 pounds ground beef (I use 80/20 for the best flavor and moisture)
• 1 cup Italian seasoned breadcrumbs
• 2 large eggs, lightly beaten
• 1/2 cup grated Parmesan cheese (the good stuff, not the powdered kind!)
• 1/4 cup milk
• 1/4 cup chopped fresh parsley
• 3 cloves garlic, minced (I love garlic, so sometimes I add an extra clove)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup marinara sauce (homemade or store-bought), divided
• 1 cup shredded mozzarella cheese

My Easy Italian Meatloaf-Making Process

1. First, I preheat my oven to 350°F (175°C). This ensures it’s nice and hot when my meatloaf is ready to bake.
2. In a large bowl, I combine the ground beef, breadcrumbs, eggs, Parmesan cheese, milk, parsley, garlic, basil, oregano, salt, and pepper. I use my hands to mix everything together – it’s messy, but it’s the best way to get all the ingredients evenly distributed without overworking the meat.
3. I add 1/2 cup of the marinara sauce to the meat mixture and mix it in gently. This adds moisture and a lovely tomato flavor throughout the meatloaf.
4. Next, I transfer the mixture to a 9×5 inch loaf pan. I like to shape it into a uniform loaf, making sure it’s not packed too tightly – this helps it stay tender.
5. I spread the remaining 1/2 cup of marinara sauce over the top of the meatloaf. This creates a delicious, saucy layer as it bakes.
6. Into the oven it goes for about 1 hour. I always use a meat thermometer to check that the internal temperature has reached 160°F (71°C) to ensure it’s fully cooked.
7. Here comes my favorite part – I sprinkle the shredded mozzarella over the top and put it back in the oven for another 5 minutes, or until the cheese is melted and bubbly.
8. Once it’s out of the oven, I let it rest for about 10 minutes before slicing. This helps it set and makes for neater slices.

Why I Love This Italian Meatloaf

This Italian meatloaf has become a favorite in my house for so many reasons:

• It’s a comforting, hearty meal that satisfies even the biggest appetites.
• The Italian flavors give it a unique twist that sets it apart from traditional meatloaf.
• It’s incredibly versatile – I can serve it with pasta, salad, or roasted vegetables.
• Leftovers (if there are any!) make amazing sandwiches the next day.
• It’s an easy way to bring a taste of Italy to our dinner table without spending hours in the kitchen.

My Serving Suggestions

I love to serve this Italian meatloaf with:

• A side of spaghetti tossed in olive oil and garlic
• A crisp Caesar salad
• Roasted Italian vegetables like zucchini, bell peppers, and eggplant
• Creamy polenta for a true Italian-inspired meal

My Pro Tips

• For extra flavor, I sometimes add a 1/4 cup of sun-dried tomatoes, finely chopped, to the meat mixture.
• If I want a lighter version, I’ll use ground turkey instead of beef.
• To make it gluten-free, I substitute the breadcrumbs with crushed gluten-free crackers or almond flour.
• For a fun presentation, I occasionally shape the meatloaf into individual portions using a muffin tin – the kids love this!

This easy Italian meatloaf has saved dinner time in my house more times than I can count. It’s comforting, delicious, and brings a touch of Italian flair to our table. I hope it becomes a favorite in your home too. Buon appetito!