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Italian Meatloaf

Italian meatloaf made in a loaf pan with parmesan baked into a tender beef-and-pork loaf, then finished with marinara and bubbly mozzarella. Expect lasagna-in-loaf-form vibes: cheesy top, saucy edges, and a sliceable interior.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
rest 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Italian Meatloaf
  • 1.5 lb ground beef
  • 0.5 lb ground pork or Italian sausage
  • 0.5 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
  • Salt and pepper to taste
  • 1 cup marinara sauce
  • 1 cup mozzarella cheese shredded
  • fresh basil

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan with a light coating so the meatloaf releases cleanly after baking.
  2. In a large bowl, combine ground beef, ground pork or Italian sausage, parmesan cheese, Italian breadcrumbs, eggs, whole milk, garlic, parsley, Italian seasoning, and Worcestershire sauce, mixing until just combined without overworking.
  3. Season the mixture with salt and pepper to taste, then press it firmly into the greased loaf pan to help it hold its shape while baking.
Bake and sauce
  1. Bake at 350°F for 50 minutes until the loaf is set and beginning to brown at the edges.
  2. Spread marinara sauce over the top and scatter mozzarella over the sauce, making sure the mozzarella covers the surface for even melting.
  3. Bake 15–20 more minutes at 350°F until the cheese is bubbly and golden and the internal temperature reaches 160°F.
Rest, garnish, and slice
  1. Rest the Italian meatloaf for 10 minutes so the juices settle and the slices stay intact.
  2. Garnish with fresh basil and slice to serve, keeping the marinara and melted mozzarella visible along the top and sides.

Notes

For best texture, stop mixing as soon as the ingredients come together—overmixing can make the loaf dense. Refrigerate leftovers in a covered container up to 4 days; reheat slices in a 325°F oven until warmed through. Freezing is yes: freeze cooled slices up to 2 months and thaw overnight in the fridge. For a lighter option, use ground turkey instead of the beef/pork blend (seasoning may need an extra pinch of salt and pepper).