This Italian Meatloaf is loaded with the flavors of Italy: fresh garlic, basil, Parmesan, and melty mozzarella, all wrapped in a tender and juicy loaf. Instead of the usual ketchup glaze, it’s topped with rich marinara sauce and baked to perfection. It’s everything you love about Italian food in comforting meatloaf form — easy, family-friendly, and totally satisfying.
Ingredients
For the Meatloaf:
1½ lbs (680 g) ground beef (80/20 preferred)
½ lb (225 g) ground Italian sausage (mild or spicy)
2 eggs
¾ cup breadcrumbs (Italian seasoned or plain)
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ cup milk
½ cup onion, finely chopped
2–3 cloves garlic, minced
2 tbsp chopped fresh parsley or 1 tsp dried
1 tsp dried Italian seasoning
½ tsp salt
½ tsp black pepper
For the Topping:
1½ cups marinara sauce (store-bought or homemade)
½ cup shredded mozzarella (for melting on top)
Extra chopped parsley or basil for garnish (optional)
Instructions
- Preheat Oven
Preheat your oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment paper or lightly grease it. - Mix the Meatloaf
In a large mixing bowl, combine the ground beef, Italian sausage, eggs, breadcrumbs, Parmesan, mozzarella, milk, onion, garlic, parsley, Italian seasoning, salt, and pepper.
Mix gently using your hands or a spoon — don’t overmix, or the meatloaf can become dense.
- Shape and Bake
Form the mixture into a loaf shape and place it on the baking sheet or in the loaf pan.
Spread 1 cup of marinara sauce evenly over the top.
Bake for 45–55 minutes, or until internal temperature reaches 160°F (71°C).
- Add Cheese and Finish Baking
Sprinkle the remaining ½ cup of mozzarella over the top.
Bake for an additional 5–10 minutes, or until cheese is melted and bubbly.
- Rest and Slice
Let the meatloaf rest for at least 10 minutes before slicing. Garnish with fresh parsley or basil if desired.
Serving Suggestions
Serve with spaghetti, garlic bread, and a green salad.
Also great with mashed potatoes or roasted vegetables.
Storage Tips
Fridge: Keeps for 4 days in an airtight container.
Freezer: Slice and freeze for up to 2 months.
Reheat: Oven at 350°F (175°C) or microwave individual slices.