Italian Meatloaf
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Think of this Italian meatloaf as one big giant meatball, packed with familiar flavors but on a grander, more satisfying scale.
My family loves this delicious Italian meatloaf that is essentially one big giant meatball, or an Italian version of my classic meatloaf. It’s comforting and satisfying, and the smell of it baking in the oven always lures everyone to the kitchen. I serve it with a big Italian salad and Parmesan smashed potatoes, but it is also delicious with pasta or creamy polenta. If you’re lucky enough to have leftovers, the meatloaf is even better the next day, sliced and topped with melted cheese in a warm sandwich.
To make the recipe quick and easy, I use a food processor to chop the vegetables. I also cheat and use a good-quality store-bought marinara sauce; the recipe only calls for 3/4 cup, so there is no need to make it from scratch. It’s easy to make two meatloaves, so you might as well—one to freeze and the other to bake straight away.
Table of Contents
“So I made this meatloaf on a whim…My husband and my in-laws LOVED it. I was so proud!!”
What You’ll Need To Make Italian Meatloaf
Step-by-Step Instructions
Begin by chopping the vegetables. I use a food processor, which makes it quick and easy. Always rough chop the veggies before putting them in the machine, otherwise they won’t chop evenly.
You want to pulse until the vegetables are finely chopped but not puréed — this makes for a nicely textured meatloaf.
Heat the olive oil in a medium skillet and cook the vegetables until softened, 5 to 7 minutes.
Meanwhile, in a large bowl, combine the eggs with the Worcestershire sauce, basil, salt and pepper.
Whisk to combine.
Add the meat, bread crumbs, cheese, and cooked vegetables.
Mix with your hands until well combined.
Shape the meat into a 9×5-inch loaf on a greased, foil-lined baking sheet. I prefer to “free-form” it rather than cook it in a loaf pan — that way, the fat cooks out and there’s always enough well-browned crust to go around.
Top with marinara sauce, letting a bit drip down the sides.
Bake for 65 to 70 minutes, until cooked through, then scrape away any fat that accumulates around the meatloaf.
Slice the meatloaf and serve.
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Italian Meatloaf
Think of this Italian meatloaf as one big giant meatball, packed with familiar flavors but on a grander, more satisfying scale.
Ingredients
- 1 small onion, cut into 1-inch pieces
- 1 carrot, cut into 1-inch pieces
- 1 stalk celery, cut into 1-inch pieces
- 3 garlic cloves
- 2 tablespoons olive oil
- 2 large eggs
- ¼ cup finely chopped fresh basil
- 1 teaspoon salt
- ½ 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)
- ⅔ cup Italian-style bread crumbs
- ¾ cup grated Parmigiano-Reggiano
- ¾ cup marinara sauce, plus more for serving
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Place the onion, carrot, celery, and garlic in a food processor fitted with the steel blade and pulse until the vegetables are minced. (Alternatively, you can mince all of the vegetables by hand.)
- Heat the oil in a medium skillet over medium heat. Add the minced vegetables and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown. Let cool until just warm.
- In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and Worcestershire sauce.
- Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix with your hands until evenly combined.
- Form the meat mixture into a 9x5-inch loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides.
- Bake for 65 for 70 minutes, or until an instant-read thermometer registers 160°F in the middle of the meatloaf. Let the meatloaf rest for about 10 minutes. Scrape any fat away from the edges of the meatloaf (it will ooze out and brown while baking), then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve with more marinara sauce on the side, if desired.
- Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle. You can also freeze the meatloaf for up to 2 months before baking. Wrap the shaped loaf tightly in plastic wrap, then in foil. Add the marinara sauce after defrosting, when you are ready to bake and serve.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 585
- Fat: 42g
- Saturated fat: 15g
- Carbohydrates: 15g
- Sugar: 4g
- Fiber: 2g
- Protein: 35g
- Sodium: 966mg
- Cholesterol: 180mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this meatloaf last week, and this recipe will be my go-to from now on, I didn’t have celery, but did have two mini peppers, so I subbed those, I also did ketchup on the top, and it still came out fantastic… also will never use a loaf pan for meatloaf again!
Making this tomorrow. Having family for Sunday football. Can I use leftover meatloaf for sliders? What would you suggest putting on the buns (mayo, marinara, cheese…?) before they go into the oven? So excited to use the leftovers. Any suggestions would be great and thanks.
Hi Denise, Great idea! I’d top them with a bit of marinara and some mozzarella. Hope everyone enjoys!
Jenn, what would happen if I added ‘accidently pulverized ‘ veggies? Should I redo or can I use them in the meatloaf? The only time your recipes don’t work for me is when I mess up! 🙂
Hi Gina, Don’t worry about it – just proceed with the recipe and it will still be delish. 🙂
WOW, Jenn! My husband from Chicago said this is the best meatloaf he has had, ever. I shared it with two neighbors who said the same. I followed the recipe exactly (maybe a little extra marinara on top as I didn’t measure).
A note for folks new to your site: I’m vegetarian, I use Jenn’s recipes to prepare meat dishes for family and friends. Her recipes allow a vegetarian to cook meat dishes like a chef.
I’ve also made countless others of Jenn’s recipes; meat, soups, desserts, breads, scones, sides, veggies, etc.
Jenn’s recipes are an amateur cooks must have for stellar food! ❤️
❤️
Hi! Could you make this in a muffin tin so it’s individual portions to freeze? How long and at what temp would you cook it for? Thanks!
Hi Katie, I think you could. I’d bake them in a 425-degree oven for about 25 minutes give or take. (To take the guesswork out of whether or not they’re fully cooked, you could use an instant-read thermometer. The temperature you’re aiming for is 160°F.) I’d love to hear how they turn out if you try it!
Thanks for the info on this. Will try this tonight for the first time!
Oh Jenn – I hate to admit it but I just added the marinara sauce right into the meat mixture. I think I’ve created another dish entirely (sadly to say). What can I do????
Hi Gina, Sorry for the delayed reply! How did the meatloaf come out? My guess is that it would’ve been okay because it doesn’t call for that much marinara.
Hi Jenn, it actually came out very well. I did miss the sauce on top for appearance. I’ve put a few individual slices in the freezer and tonight will warm them up with some extra marinara on top. I just love all your recipes and greatly appreciate the fine-tuned tips you include. I’ve loved cooking for my entire life but you’ve upped my game entirely!!!
So glad it came out well — thanks for reporting back (and for your nice words about the recipes)! 🙂
would like to cook on pellet smoker- anybody done this-what would be time/temp
Can i sub dried basil?
If so, how much?
Hi Carol, I definitely prefer this with fresh basil, but dried will work. I’d suggest a generous tablespoon. Hope you enjoy!
This was… AMAZING! So good! Even my very picky (Italian from NY) husband approved of this one! I will definitely be making it again. I love how simple the recipe is to follow. I ended up using my Ninja bullet to chop the veggies and that worked out great! I didn’t have celery on hand, and it was still delicious. Next time I will make two and freeze one. Thanks so much for sharing!! 🙂
The search is over! This will be my meatloaf recipe going forward. I love the sauté of the veggies where I substituted finely chopped mushrooms for the carrots. I was out of basil, so I subbed Italian seasoning. This makes the best sandwiches. Thanks.