Italian Meatloaf is meatloaf made like a giant Italian meatball: ground beef and pork mixed with milk-soaked panko, Parmesan, garlic, parsley, basil and oregano, baked under marinara and finished with melted mozzarella. It serves 8, and with the rest time it’s on the table in about 80 minutes.
How to make it: Soak the panko in milk, stir in the eggs, Parmesan, garlic, onion, herbs, a little marinara and the seasonings, then mix in the beef and pork just until combined. Shape a loaf in a 9×13-inch dish, spread marinara on top, bake covered at 350°F for 45 minutes, then add mozzarella and bake 10 to 15 minutes more, until the center reaches 160°F.
Why You’ll Love It
- Meatball flavor, meatloaf ease: no rolling or frying, just one loaf.
- Juicy and tender: milk-soaked panko and a beef-and-pork mix keep it moist.
- Cheesy top: marinara and melted mozzarella in place of the usual ketchup glaze.
- Feeds 8: with leftovers that make great sandwiches.
Ingredient Notes
Ground beef and pork: One pound of 85% lean ground beef and one pound of lean ground pork. The pork makes it richer and more tender than an all-beef loaf. A store-bought meatloaf mix of beef, pork and veal also works.
Panko and milk: Three quarters of a cup of panko soaked in 1/4 cup of milk for 5 minutes. The soaked crumbs keep the meat moist.
Parmesan: Half a cup, grated, for a savory, salty depth.
Onion and garlic: A small onion, grated so it melts into the mix, and 4 cloves of garlic.
Herbs: A third of a cup of fresh parsley (or a tablespoon of dried), with dried basil and oregano.
Marinara: A 28-ounce jar: 1/3 cup goes into the meat, 1/4 cup on top, and the rest is warmed for serving.
Mozzarella: Half a cup to a cup, shredded, for the last 10 to 15 minutes. Freshly shredded melts best.
Ingredients
- 3/4 cup panko breadcrumbs
- 1/4 cup milk
- 2 large eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 small onion, grated
- 1/3 cup chopped fresh parsley (or 1 tablespoon dried)
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2 teaspoons kosher salt, or to taste
- 1 teaspoon black pepper
- 1 pound 85% lean ground beef
- 1 pound lean ground pork
- 28 ounces marinara sauce, divided
- 1/2 to 1 cup shredded mozzarella cheese
How to Make Italian Meatloaf
1. Heat the oven. Heat the oven to 350°F and set out a 9×13-inch baking dish.
2. Soak the crumbs. In a large bowl, stir together the panko and milk and let it sit 5 minutes.
3. Season the mix. Add the eggs, Parmesan, garlic, onion, parsley, basil, oregano, 1/3 cup of the marinara, salt and pepper and stir to combine.
4. Add the meat. Add the beef and pork and mix gently with your hands just until combined; don’t overmix.
5. Shape and sauce. Shape the mixture into a loaf in the baking dish and spread 1/4 cup of the marinara over the top.
6. Bake. Cover with foil and bake 45 minutes. Remove the foil, sprinkle with the mozzarella and bake 10 to 15 minutes more, until the cheese is melted and bubbly and the center of the loaf reaches 160°F.
7. Rest and serve. Let it rest 10 minutes before slicing. Serve with the remaining marinara, warmed.
What Makes Italian Meatloaf Different?
An Italian meatloaf is built like Italian meatballs in loaf form. Compared with a classic American meatloaf, four things change:
| Classic American meatloaf | Italian meatloaf | |
|---|---|---|
| Meat | Usually all ground beef | Beef and pork, or a beef, pork and veal mix |
| In the mix | Crumbs, egg, onion | Crumbs, egg, onion, plus Parmesan, garlic and Italian herbs |
| Topping | Ketchup glaze | Marinara sauce |
| Cheese | Usually none | Mozzarella melted on top, sometimes cubed inside |
Keep it juicy. Soaking the panko in milk before the meat goes in, and mixing with a light hand just until everything comes together, keeps the loaf tender. Overworked meat bakes up dense.
Cover, then uncover. The foil keeps the top from drying out for the first 45 minutes; the mozzarella goes on for the last 10 to 15 so it melts and bubbles without burning.
Go by temperature. Ground beef and pork are safe at 160°F in the center. Pulling it out right there, then letting it rest 10 minutes, keeps the slices juicy and helps them hold together.
Tips for Success
Can I use all beef?
Yes. All ground beef works; the loaf will be a little less rich than with pork. Ground turkey works too, cooked to 165°F.
Loaf pan or baking dish?
A 9×13-inch dish lets the loaf brown on the sides and gives the extra fat room to collect. A 9×5-inch loaf pan also works; drain the fat before adding the cheese.
Variations
- Mozzarella inside: cut half of an 8-ounce block of low-moisture mozzarella into 1/2-inch cubes and mix them into the meat. Top with the rest, shredded, along with marinara and a sprinkle of panko for the last 10 to 15 minutes.
- With vegetables: pulse an onion, a carrot, a celery stalk and garlic in a food processor, cook them in olive oil for 5 to 7 minutes without browning, and cool before mixing them into the meat with fresh basil. Shape a free-form 9×5-inch loaf on a foil-lined baking sheet, top with 3/4 cup marinara and bake 65 to 70 minutes, until 160°F.
- All beef with bell pepper: mix 2 pounds of lean ground beef with Italian-style bread crumbs, tomato sauce, chopped onion, green bell pepper, an egg and basil, bake in a 9×5-inch pan for 45 minutes, drain, top with more sauce and bake 10 minutes more.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Thaw frozen slices in the refrigerator. Reheat them with a spoonful of marinara, covered, until they reach 165°F. Leftover slices make great meatloaf sandwiches.
What to Serve With It
Serve it with the warm marinara, pasta or garlic Parmesan mashed potato cups, and a vegetable like roasted garlic-Parmesan zucchini, squash and tomatoes. For other meatloaf nights, there’s Parmesan meatloaf, old fashioned Momma’s meatloaf and French onion meatloaf, and for more Italian flavor, slow cooker lasagna soup.
Frequently Asked Questions
What makes Italian meatloaf different?
A beef-and-pork mix, Parmesan and Italian herbs in the meat, and marinara with melted mozzarella on top instead of a ketchup glaze.
What is the difference between Italian meatloaf and American meatloaf?
American meatloaf is usually all beef with a ketchup glaze. Italian meatloaf seasons the meat like meatballs, with Parmesan, garlic and herbs, and bakes it under marinara and mozzarella.
What temperature should Italian meatloaf reach?
160°F in the center for beef and pork, or 165°F if you make it with ground turkey.
How do I keep Italian meatloaf from drying out?
Soak the crumbs in milk, don’t overmix, bake it covered at first, and take it out at 160°F.
Can I freeze it?
Yes, for 3 to 4 months. Thaw in the refrigerator and reheat to 165°F.
Final Notes
Warm the leftover marinara while the loaf rests so there’s plenty to spoon over each slice. If you make it, tell me in the comments whether you went with pork or all beef.
Italian Meatloaf
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Ingredients
- 3/4 cup panko breadcrumbs
- 1/4 cup milk
- 2 large eggs lightly beaten
- 1/2 cup Parmesan cheese grated
- 4 cloves garlic minced
- 1 small onion grated
- 1/3 cup fresh parsley chopped, or 1 tablespoon dried
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2 teaspoons kosher salt or to taste
- 1 teaspoon black pepper
- 1 pound ground beef 85% lean
- 1 pound ground pork lean
- 28 ounces marinara sauce divided; the rest for serving
- 1/2 to 1 cup mozzarella cheese shredded
Instructions
- Heat the oven to 350°F and set out a 9x13-inch baking dish.
- In a large bowl, stir together the panko and milk and let it sit 5 minutes.
- Add the eggs, Parmesan, garlic, onion, parsley, basil, oregano, 1/3 cup of the marinara, salt and pepper and stir to combine.
- Add the beef and pork and mix gently with your hands just until combined; don't overmix.
- Shape the mixture into a loaf in the baking dish and spread 1/4 cup of the marinara over the top.
- Cover with foil and bake 45 minutes. Remove the foil, sprinkle with the mozzarella and bake 10 to 15 minutes more, until the cheese is melted and bubbly and the center of the loaf reaches 160°F.
- Let it rest 10 minutes before slicing. Serve with the remaining marinara, warmed.
