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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Comments
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Hi, I made this for the first time. It was tasty if you like a meatball kind of flavor. (Not my fave, but my husband loved it.) My only problem was, as written, it tasted very salty to me. I notice the nutrition info says 966 mg of sodium per serving. That’s an awful lot for those with health issues related to sodium. So if I make it again, I will reduce the salt by half. I think the recipe has plenty of flavor and would not be bland even with less salt.
I appreciate Jen giving the nutrition info for each recipe. Thank you for that!
My family and I absolutely loved your “Turkey Meatloaf” recipe!! The meatloaf was flavorful, moist and was so easy to make! Making it again!
It was ok! Not sure if I would make it again? Followed the recipe exactly.
Made Meatloaf Sun night and it was terrific; even better were the leftovers (as I’m only cooking for 2) They were better than the original Sun meal. The Italian meatloaf was a great dinner and topping was a big hit Used to a ketchup-brown sugar recipe. This was way superior
Hi Jenn
Would it be okay to use gluten free bread crumbs and if so should i add seasoning to them or will it taste good with plain?
Thank you so much
Hi Melissa, it’s fine to use FG bread crumbs but I’d add some seasonings so the flavor comes through. Here’s a recipe you can use if you’d like (or you can just wing it using some of these spices). Hope you enjoy the meatloaf!
Hey Jenn
I decided to make my first meatloaf and since I trust your expertise I chose your recipe and it was delicious that Marinara sauce was a nice additon 😋 My friend from New Jersey is calling me to ask how I made your French Rustic Apple Tart, she loved the photos I sent her. Even my nephew from England wants to try it, he is 20 and learning how to cook.
Thanks for so many wonderful recipes
Happy Thanksgiving from Canada 😀
We make this almost weekly! My son drives from college for our Sunday Meatloaf Lunch! Thank you so much for sharing this with our family!
Hi Jenn
Question: would love to make your meatloaf for a friend after surgery
What amt of onion powder is substitute for the raw onion.
She can’t have veggies with skin for now.
Thank you, Rose Kidd
Hi Rose, I’d say a teaspoon. Hope that helps!
Hi Jenn,
The meatloaf was delicious!!!
I even used dry basil. Thank you.
Rose
JUST MADE THIS FOR THE SECOND TIME AND I AM SO GLAD I DID. IT TURNED OUT BETTER THAN THE FIRST TIME…I AM LOOKING FORWARD TO MAKING IT A THIRD TIME BECUASE, AS YOU KNOW, THIRD TIME’S A CHARM… thank you for sharing this recipe. It was even great as a meatloaf sandwich!!!
Call me obscene but, yesterday, I made half the recipe for this meatloaf, but made meatballs instead [1.5 inch, baked at 325°F for 25 minutes, as instructed in the Swedish Meatballs recipe], and tucked them into subs with a home-made marinara & some mozzarella. Served alongside the Big Italian Salad to assuage some of the guilt. Sooo goood!
Needless to say, this is one of my fave recipes in this blog 🙂