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Italian Meatloaf

A warm, homey meatloaf with Italian flavors, mixing ground beef, mild Italian sausage, cheese, and herbs, baked in marinara sauce for a moist and flavorful dish.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the meatloaf
  • 1 lb Lean ground beef (85/15)
  • 0.5 lb Mild Italian sausage
  • 1 large Yellow onion Chopped
  • 1 large Carrot Chopped
  • 1 large Green bell pepper Chopped
  • 2 stalks Celery Chopped
  • 3 cloves Fresh garlic Minced
  • 1 cup Italian-style breadcrumbs
  • 1 cup Italian cheese blend (mozzarella, provolone, and parmesan)
  • 1 cup Marinara sauce For baking
  • 0.25 cup Italian cheese blend For topping
  • 2 large Eggs
  • 2 tbsp Olive oil For sautéing vegetables
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Fennel seeds
  • 1 cooking spray Nonstick cooking spray For greasing the baking dish

Method
 

Preparation
  1. Preheat your oven to 350°F and spray a large baking dish or rimmed sheet pan with nonstick cooking spray.
  2. Add onion, carrots, bell pepper, celery, and garlic to your food processor. Pulse until everything is minced into small, uniform pieces.
  3. 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.
Mixing
  1. Whisk together eggs, finely chopped fresh basil, salt, black pepper, and fennel seeds in a large bowl.
  2. 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.
  3. Form the meat mixture into an 8 x 4-inch loaf shape.
Baking
  1. Spread 1 cup of marinara sauce on the bottom of your prepared baking dish.
  2. 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.
  3. 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.
  4. Let the meatloaf rest for 10 minutes before slicing.

Notes

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.