A warm, homey meatloaf with Italian flavors makes a weeknight feel special.
INTRODUCTION
Italian Meatloaf is a simple dish that brings warm flavors to your table. It mixes ground beef with mild Italian sausage, cheese, and herbs. The meatloaf cooks in tomato sauce so each slice is moist and full of flavor. This recipe is easy to follow and works for cooks of any skill. If you like dishes that mix meat and tomato sauce, you may also enjoy an autumn casserole with sausage and squash like the one in this butternut and sausage casserole recipe butternut squash and Italian sausage casserole.
This meatloaf is great for family dinner. It makes good leftovers for the next day. You can change small parts of the recipe to suit your taste. The result is a cozy main dish that pairs well with many sides.
WHY YOU WILL LOVE THIS RECIPE
You will love this Italian Meatloaf for three big reasons. First, it mixes simple ingredients into a rich, comfortable dish. The Italian sausage adds mild spice and fennel brings a sweet note. Second, the cheese melts inside the loaf so each bite has a soft, savory center. Third, it is easy to make and does not need special skills.
This recipe also cooks at a steady oven temperature. That makes it simple to time with side dishes. You can cook vegetables, make a salad, or bake potatoes while the meatloaf cooks. For a sweet finish after dinner, try a classic dessert such as an Italian love cake for a soft and light treat Italian love cake.
HOW TO MAKE Italian Meatloaf
This section explains how to bring all the parts together. Read the ingredients and steps before you start. Work in this order: prepare the vegetables, cook them, mix the meatloaf, shape it, and bake.
Start by chopping the vegetables small so they cook fast. Cook them until they are soft and fragrant, then let them cool. Mix the eggs, herbs, and spices in a bowl. Add the ground beef, sausage, breadcrumbs, cheese, and cooled vegetables. Use your hands to mix gently until just combined. Shape the meat into a loaf and set it in a baking dish lined with marinara. Spoon extra sauce on top. Bake until the meat reaches a safe internal temperature. The cheese on top melts and turns golden in the last minutes of baking.
If you enjoy simple soup and sausage combinations, you might like a warm bowl of Italian sausage and white bean soup to serve before the meatloaf Italian sausage and white bean soup.
EQUIPMENT NEEDED
- Large bowl for mixing
- Food processor or a sharp knife for chopping
- Large skillet for sauteing vegetables
- Whisk or fork
- Measuring cups and spoons
- Baking dish or rimmed sheet pan (large)
- Instant-read thermometer
- Spatula or large spoon
- Nonstick cooking spray
Ingredients You’ll Need :
- Lean ground beef (85/15)
- Mild Italian sausage
- Yellow onion
- Carrot
- Green bell pepper
- Celery
- 3 cloves fresh garlic
- Italian-style breadcrumbs
- Italian cheese blend (mozzarella, provolone, and parmesan)
- Marinara sauce
- Fresh basil
- Fennel seeds
- 2 large eggs
- Olive oil
- Salt and black pepper
- Nonstick cooking spray
STEP-BY-STEP INSTRUCTIONS :
Preheat your oven to 350°F and spray a large baking dish or rimmed sheet pan with nonstick cooking spray.
Add onion, carrots, bell pepper, celery, and garlic to your food processor. Pulse until everything is minced into small, uniform pieces.
Heat olive oil in a large skillet over medium heat. Add your minced vegetables and cook for 5 to 7 minutes, stirring frequently until they’re softened and fragrant. Let them cool for 5 minutes.
Whisk together eggs, finely chopped fresh basil, salt, black pepper, and fennel seeds in a large bowl.
Add ground beef, Italian sausage, breadcrumbs, 1 cup of the cheese blend, and your cooled vegetables to the egg mixture. Use your hands to mix everything until just combined.
Form the meat mixture into an 8 x 4-inch loaf shape.
Spread 1 cup of marinara sauce on the bottom of your prepared baking dish.
Carefully place your shaped meatloaf on top of the marinara sauce using a spatula. Spread a couple tablespoons of marinara evenly over the top.
Bake for 50 to 55 minutes until the internal temperature reaches 165°F. During the last 10 minutes, sprinkle the remaining ¼ cup cheese blend on top and continue baking until the cheese melts and turns golden.
Let the meatloaf rest for 10 minutes before slicing.
HOW TO SERVE Italian Meatloaf
Slice the meatloaf into thick pieces after it rests. Serve each slice with a spoonful of the pan sauce. The sauce keeps the meat moist on the plate. Simple sides that pair well include mashed potatoes, roasted vegetables, or a green salad. You can also spoon extra marinara on top and add fresh basil for color and aroma.
For a family meal, plate a generous slice with a scoop of mashed potatoes and a side of green beans. For a lighter plate, serve a thin slice with a big green salad and whole grain bread. Leftover slices make great sandwiches. Place a slice between two pieces of bread, add fresh tomato and lettuce, and warm it in a pan.
STORAGE & FREEZING : Italian Meatloaf
Store cooked meatloaf in an airtight container in the fridge for up to 4 days. Keep the sauce with the meat to keep it moist. To reheat, cover and warm in the oven at 325°F until it is hot through, or microwave in short bursts until warm.
To freeze, cool the meatloaf completely. Wrap it tightly in plastic wrap and then in foil, or place slices in a freezer bag with sauce. Freeze for up to 3 months. To use, thaw overnight in the fridge and reheat in the oven at 325°F until warm.
SERVING SUGGESTIONS
Serve this Italian Meatloaf with simple sides. Try creamy mashed potatoes, buttered pasta, roasted carrots, or steamed broccoli. A crusty bread or garlic bread works well to soak up sauce. For a lighter meal, pair with a fresh salad of mixed greens, tomatoes, and a light vinaigrette.
For dessert, a soft cookie or cake keeps the meal pleasing and balanced. If you want a classic sweet end, try a simple cookie treat like the soft ricotta cookies found in this Italian ricotta cookies recipe Italian ricotta cookies recipe.
VARIATIONS
- Turkey Italian Meatloaf: Swap ground beef for ground turkey for a lighter loaf. Use the same spices and ingredients.
- Extra cheese center: Add a log of fresh mozzarella in the center as you shape the loaf for a gooey middle.
- Herb swap: Try parsley instead of basil for a different herb note.
- Spicy sausage: Use hot Italian sausage for more heat.
- Low-carb: Replace breadcrumbs with crushed pork rinds or almond flour for a lower-carb version.
FAQs
Q: Can I make this meatloaf without a food processor?
A: Yes. Chop the vegetables finely with a sharp knife. Take care to make the pieces small so they cook well and mix easily into the meat.
Q: Can I use all ground beef and skip the Italian sausage?
A: Yes. The sausage adds flavor, but you can use all ground beef. Add a bit more fennel or Italian seasoning to keep the flavor strong.
Q: How do I know when the meatloaf is done?
A: The safe internal temperature is 165°F. Use an instant-read thermometer in the center to check.
Q: Can I prepare this meatloaf the day before and bake it later?
A: Yes. Mix and shape the meatloaf, then cover and keep it in the fridge for up to 24 hours. Add sauce and bake when ready.
Q: Can I freeze the meatloaf before cooking?
A: Yes. Shape the loaf, wrap it well, and freeze. Thaw overnight in the fridge before baking. Add sauce and cook as directed.
Q: What can I serve with leftover meatloaf?
A: Make sandwiches, add to pasta with sauce, or chop and use as a pizza topping.
MAKE-AHEAD TIPS FOR Italian Meatloaf
Prepare the vegetables and mix the meat the day before to save time. Keep the mixed meat in the fridge covered with plastic wrap. Shape and place the loaf in the baking dish the next day. Add the marinara and bake. You can also fully cook the meatloaf ahead, cool it, and reheat later. If freezing, wrap tightly and label with the date.
Italian Meatloaf
Ingredients
Method
- Preheat your oven to 350°F and spray a large baking dish or rimmed sheet pan with nonstick cooking spray.
- Add onion, carrots, bell pepper, celery, and garlic to your food processor. Pulse until everything is minced into small, uniform pieces.
- Heat olive oil in a large skillet over medium heat. Add your minced vegetables and cook for 5 to 7 minutes, stirring frequently until they’re softened and fragrant. Let them cool for 5 minutes.
- Whisk together eggs, finely chopped fresh basil, salt, black pepper, and fennel seeds in a large bowl.
- Add ground beef, Italian sausage, breadcrumbs, 1 cup of the cheese blend, and your cooled vegetables to the egg mixture. Use your hands to mix everything until just combined.
- Form the meat mixture into an 8 x 4-inch loaf shape.
- Spread 1 cup of marinara sauce on the bottom of your prepared baking dish.
- Carefully place your shaped meatloaf on top of the marinara sauce using a spatula. Spread a couple of tablespoons of marinara evenly over the top.
- Bake for 50 to 55 minutes until the internal temperature reaches 165°F. During the last 10 minutes, sprinkle the remaining ¼ cup cheese blend on top and continue baking until the cheese melts and turns golden.
- Let the meatloaf rest for 10 minutes before slicing.