Go Back

Italian Meatloaf

Italian meatloaf that bakes parmesan into the loaf for a rich, savory crumb, then finishes with marinara and bubbly mozzarella. Sliced like lasagna in loaf form, with a golden top and tender interior.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1.5 lb ground beef
  • 0.5 lb ground pork or Italian sausage
  • 0.5 cup parmesan cheese, grated
  • 1 cup Italian breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 4 garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1.5 tsp Italian seasoning
  • 2 tbsp Worcestershire sauce
  • 0.25 Salt and pepper to taste
Topping
  • 1 cup marinara sauce
  • 1 cup mozzarella cheese shredded
  • 0.25 fresh basil

Equipment

  • 1 sheet pan

Method
 

Prep and bake first half
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, then place it on a sheet pan for easy handling. This helps the loaf release cleanly and prevents dripping.
  2. Combine ground beef, ground pork or Italian sausage, parmesan cheese, Italian breadcrumbs, eggs, whole milk, garlic, fresh parsley, Italian seasoning, Worcestershire sauce, and salt and pepper until just mixed. Stop mixing as soon as the mixture comes together so it stays tender.
  3. Press the meat mixture into the greased loaf pan evenly and smooth the top. Bake for 50 minutes at 350°F until set.
Top with marinara and mozzarella
  1. Spread marinara sauce over the top of the loaf in an even layer. The edges should show a little meat so the sauce can reduce as it bakes.
  2. Scatter shredded mozzarella over the marinara, covering most of the surface. Bake 15–20 more minutes at 350°F until the cheese is bubbly and golden and the internal temperature reaches 160°F.
Rest and serve
  1. Rest the meatloaf 10 minutes before slicing. This sets the juices so slices hold together.
  2. Garnish with fresh basil and slice into 8 portions. Serve warm with extra marinara from the pan if desired.

Notes

For best texture, mix just until combined—overmixing can make the loaf dense. Refrigerate leftovers in a sealed container for up to 4 days; reheat covered in a 325°F oven until warmed through. Freezing is yes: cool completely, wrap tightly, and freeze up to 3 months. If you want a lighter option, use part-skim mozzarella for the topping while keeping the meat mixture the same.