Italian Meatloaf Made Easy for Busy Nights
Italian meatloaf is a flavorful, family-friendly dish that’s perfect for busy weeknights. Made with ground meat, Italian herbs, marinara sauce, and cheese, it delivers rich, comforting flavors with minimal effort. This recipe pairs beautifully with side dishes like Parmesan smashed potatoes, fresh salads, or creamy polenta, making it a versatile meal for any occasion.
Ingredients
- 1 stalk celery cut into 1-inch pieces
- 1 small onion cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 large eggs
- 1 teaspoon salt
- ¼ cup chopped fresh basil
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 pounds meatloaf mix (or use 1½ pounds 85% lean ground beef plus ½ pound ground pork)
- ¾ cup marinara sauce, more for serving
- ¾ cup Italian-style bread crumbs
- ¾ cup grated Parmigiano-Reggiano
Instructions
- Prepare the Oven and Baking SheetPreheat the oven to 350°F. Position the oven rack in the center.Line a baking sheet with aluminum foil and lightly coat it with nonstick cooking spray.
- Chop the VegetablesUse a food processor to finely chop the onion, carrot, celery, and garlic. Alternatively, mince the vegetables by hand for a more rustic texture.
- Cook the VegetablesHeat olive oil in a medium-sized skillet over medium heat. Add the chopped vegetables and sauté, stirring often, until softened, about 5–7 minutes. Avoid browning. Allow the mixture to cool slightly.
- Prepare the Meat MixtureIn a large mixing bowl, whisk together the eggs, basil, salt, pepper, and Worcestershire sauce until well combined.Add the ground meat, breadcrumbs, grated cheese, and cooled vegetables to the egg mixture. Mix gently with your hands until everything is evenly incorporated.
- Shape the MeatloafForm the mixture into a loaf approximately 9x5 inches and place it directly on the prepared baking sheet.Spread marinara sauce evenly over the top, allowing some to cascade down the sides for extra flavor.
- Bake the MeatloafBake for 65–70 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer.
- Rest and ServeLet the meatloaf rest for 10 minutes before slicing.Remove any excess fat that collects around the edges during baking. Carefully transfer the meatloaf to a serving platter or cutting board.Slice and serve with additional marinara sauce on the side, if desired.
Notes
Recipe Notes:
- Meat Options: For richer flavor, use a blend of ground beef and pork. Ground turkey or chicken can be substituted for a lighter version.
- Breadcrumb Alternatives: Swap regular breadcrumbs with panko for added texture or use gluten-free breadcrumbs for a gluten-free option.
- Cheese Variations: Parmesan adds a nutty flavor, but Romano or Asiago can also be used for a stronger taste.
- Vegetable Prep Tip: Save time by pre-chopping vegetables or using pre-cut mirepoix from the grocery store.
- Marinara Sauce Tip: Use high-quality store-bought marinara to save time, or make homemade sauce for a more personal touch.
- Moisture Matters: Avoid overmixing the meat mixture to ensure a tender texture. Gently fold the ingredients until just combined.
- Thermometer Check: Always use a meat thermometer to check for doneness. The center should reach 160°F for safe consumption.
- Resting Time: Let the meatloaf rest for 10 minutes after baking. This step allows the juices to redistribute, resulting in a moist and flavorful loaf.
- Freezing Tip: Prepare two loaves—bake one and freeze the other. Wrap the second loaf tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge and bake when ready.
- Reheating Instructions: Reheat slices in the oven at 300°F for 10–15 minutes or in the microwave for 1–2 minutes until heated through.
- Serving Suggestions: Pair with mashed potatoes, roasted vegetables, pasta, or polenta for a complete meal. Add a fresh salad for balance.