italian meatloaf

I’m loving this Italian Meatloaf with Marinara Parmesan Crust. There’s no fillers in this recipe, just high quality ingredients.

Italian Meatloaf with Marinara Parmesan Crust

beef

onion (finely diced)

garlic (minced)

egg (lightly beaten)

basil

thyme

salt

tsp pepper

parmegiano reggiano (finely grated)

marinara sauce

Preheat your oven to 350 degrees.

Place all ingredients (except the marinara sauce and parmegiano reggiano cheese) into a large bowl. Mix thoroughly with your hands until all of the ingredients are well combined.

Place the meatloaf mixture into a loaf pan, gently pushing down until the top is flat.

Spread one cup of the marinara sauce evenly on the top of the meatloaf. Sprinkle the cheese on top.

Place in the oven and cook for one hour. When done, remove the meatloaf. You'll notice juice has pooled along the sides of the pan. Simply tilt the meatloaf while still in the loaf pan to drain the juice before serving.

A delicious Baked Italian Meatloaf / Polpettone the perfect dinner idea. A moist tasty meatloaf baked with rosemary potatoes, one pan dinner.

Classic Italian Meatloaf / Polpettone

Italian sausages (about 3 sausages) ((300 grams))

parmesan cheese ((70 grams))

bread* (soaked in milk and excess moisture squeezed)

oregano

salt**

pepper

potatoes

onions

rosemary

olive oil

Pre-heat oven to 350° (180° celsius). Lightly oil a medium to large baking dish.

In a large bowl add the ground beef, Italian sausage (remove the casing and break into pieces), the parmesan cheese, moist bread, oregano, egg, salt and pepper gently combine well, form into a log and place in prepared baking pan.

FOR THE POLPETTONE

In a large bowl toss together the cut up potatoes, onions (they can be left out if desired), rosemary, oregano, salt and olive oil. Place around the polpettone.&nbsp;

Bake for approximately one hour (halfway through check for excess liquid in the pan and drain carefully if necessary/or when thermometer reads 160F / 70C) . Let sit 5 minutes before cutting. Serve. Enjoy!

FOR THE ROASTED POTATOES &amp; ONIONS

Italian meatloaf with mushrooms and onions is an ultra-comforting, easy to make meal that everyone will love.

Italian Meatloaf

chuck

bread

parsley (minced)

garlic (grated)

eggs (beaten)

parmesan cheese (grated)

black pepper

milk

dry red wine

plum tomatoes

mushrooms (sliced)

onion (sliced)

olive oil (divided)

Preheat oven to 400f and set the rack to the middle level.

Gently mix all of the meatloaf ingredients together in a large bowl.  Form an approximately 9 inch long by 5 inch wide loaf and place in a baking dish.

Pour the dry red wine over the meatloaf and add the plum tomatoes to the baking dish.  Season the tomatoes with a 1/2 teaspoon of kosher salt and mix together to distribute.  Bake for 50-60 minutes or until meatloaf reaches 160f with an instant-read thermometer inserted into the deepest part of the loaf.

After placing the meatloaf in the oven, heat a large pan to medium heat.  Once hot add the 2 tablespoons of olive oil and then the mushrooms.  Cook the mushrooms until well browned, season with salt, then move to a plate.

Using the same pan, turn the heat down to medium-low, add the remaining olive oil and onions to the pan.  Cook the onions for 5-7 minutes until soft and translucent and season with a touch of salt.  Remove the meatloaf from the oven and add the mushrooms and onions to the sauce.  Return the meatloaf to the oven to finish cooking.

Once the meatloaf has achieved the 160f internal temp, remove it from the oven and wait 15 minutes before cutting so that the meatloaf stays together.  Serve with the mushroom and onion sauce and grated cheese on the side.  Enjoy!

I made this today. It was really great. I always look for new ways to make meatloaf and this is definitely a winner. I am thinking abt using this recipe and rolling meatballs and cooking then this same way in the sauce in the oven too. Sauce was also very flavorful. Love all your recipes. I have your artichoke pasta recipe on the menu for this week too.

This was delicious, my  husband said it was the best meatloaf I have ever made!

can wait to try it. can i swap the bread for something else

Excellent meat loaf! It’s now my go-to.

I I tried this recipe when I had family guests and told them I was experimenting on them, followed it without changing anything and it was delicious! Everyone loved it, and my sister-in-law started following you because of it!

After mixing the meatloaf, I combined steps 3, 4, and 5, by cooking the mushrooms, onions etc., then adding the wine and tomatoes and pouring over the meatloaf, so the sauce cooks the whole time with the meatloaf. It only makes the sauce even better and richer.

https://www.youtube.com/watch?v=jkhX6n0DNzw

Today we're making one of my favorite versions of meatloaf.  This Italian-style meatloaf comes out tender and juicy because it's made with 80/20 chuck.  It's flavored with garlic, parsley, and Parmigiano Reggiano cheese and cooked in a red wine mushroom onion sauce.  I hope you enjoy this easy Italian meatloaf recipe!

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Perfect Meatloaf Every Single Time

This Italian Meatloaf blends the comforting flavors of ground beef, Parmesan, and marinara sauce with melty mozzarella cheese. It&#039;s savory, cheesy, and incredibly satisfying.

bread crumbs (about 3.5 oz)

milk or water

eggs

garlic

zucchini (shredded (optional))

parsley

Parmesan cheese fresh grated

Salt (I use at least a tablespoon of salt)

oz tomato sauce

mozzarella cheese (shredded (about 1 cup))

Mix the milk into the breadcrumbs and stir together. If not completely moistened, mix in more milk 1 tablespoon at a time to moisten the breadcrumbs fully. Let rest while you prep the rest of the ingredients (or at least 5 minutes).

In a large mixing bowl, add the beef, eggs, breadcrumb mixture, garlic, zucchini, parsley, and Parmesan cheese, and season with about a teaspoon of salt and freshly grated pepper. Using your hands or a stand mixer with the paddle attachment, mix until combined.

Adjust oven rack to middle position and heat oven to 400°F/200°C. Spray broiler-safe 13 by 9-inch baking dish with vegetable oil spray.

Transfer the beef mixture to the prepared dish. With wet hands, shape it into a 9 by 5-inch loaf, Pour the sauce evenly over the meatloaf. Cover the dish with aluminum foil and place it on a rimmed baking sheet. Bake for 1 hour or until the meatloaf reaches an internal temperature of 160°F.

Take the pan out of the oven, uncover the dish, and evenly sprinkle the meatloaf with the cheese. Preheat the broiler on high. Broil the meatloaf until the cheese melts, about 2 minutes. Allow it to rest for 15 minutes before serving.

https://content.jwplatform.com/videos/ltEYiC3X.mp4

This Italian Meatloaf blends ground beef, Parmesan, marinara, and melty mozzarella for an easy, flavorful family favorite!

Sicilian Meatloaf is scrumptious comfort food that&#x27;s easy enough to make for family dinners, yet impressive enough to make for guests.

Sicilian Meatloaf

red bell pepper, finely chopped

red onion, finely chopped

garlic,

breadcrumbs

parmesan cheese

tomato paste

½ tsp black pepper

tbsp fresh parsley, chopped

deli ham

basil leaves

mozzarella cheese

pasta

Preheat oven to 350 degrees.

Heat olive oil in a medium skillet over...

Heat olive oil in a medium skillet over medium heat.

Add onion and red pepper.

Sauté for about 5 minutes, until onions are...

Sauté for about 5 minutes, until onions are translucent.

Add garlic and cook until garlic is fragrant.

Remove from heat and allow to cool slightly.

In a large mixing bowl, add ground beef,...

In a large mixing bowl, add ground beef, bread crumbs, parmesan, eggs, tomato paste, salt, pepper, parsley and vegetable mixture.

With your hands, mix until everything is well...

With your hands, mix until everything is well combined.

Take a large sheet of parchment paper and...

Take a large sheet of parchment paper and lay it out on the counter.

Place your meat mixture in the center.

Pat meat mixture out to form a rectangle...

Pat meat mixture out to form a rectangle about 8"x15".

Top rectangle with a layer of ham, a...

Top rectangle with a layer of ham, a layer of whole basil leaves and then a layer of cheese, leaving a 1 inch border all around.

Starting at the 8 inch end, roll the...

Starting at the 8 inch end, roll the meatloaf up, jelly roll style, using the parchment paper to help guide you.

Press down on top seam to seal and...

Press down on top seam to seal and press the ends together to seal as well.

Place roll on a baking sheet lined with...

Place roll on a baking sheet lined with parchment paper.

Bake for 1 hour in preheated oven.

Remove from oven, tent with aluminum foil and...

Remove from oven, tent with aluminum foil and allow to rest for 10 minutes before slicing (see notes below).

Serve over pasta or zucchini noodles, if desired...

Serve over pasta or zucchini noodles, if desired and top with marinara sauce.

This tender meatloaf is better than a classic meatloaf recipe. Instead of barbecue glaze or ketchup based meatloaf sauce, this recipe calls for Italian seasonings and marinara. We think it&#039;s the best homemade meatloaf recipe!

Italian Meatloaf (NO Ketchup!)

olive oil (, divided)

red bell pepper

onion

garlic (, minced)

lb beef

bread crumbs

Parmesan

Worcestershire sauce

balsamic vinegar

basil leaves ((or 1 teaspoon dried basil))

Preheat.

Preheat oven to 350°F. Spray a medium sized loaf pan with nonstick spray.

Cook.

In a medium skillet, heat 1 tablespoon of the olive oil. Add the peppers, onion and garlic and cook until just soft. Transfer to a large mixing bowl.

Mix.

When the peppers and onion are slightly cooled, mix in the remaining ingredients minus the marinara. Use your hands to pack the meat mixture into the loaf pan. Top evenly with marinara.

Bake.

Bake for 50 to 60 minutes or until an instant-read thermometer, inserted in the middle of the meatloaf, reads 160°F. Remove from the oven and let rest 5 minutes before slicing and serving.

Sooo good! Came across this recipe in a search for meatloaf without catsup. I made it with ground turkey and no bell pepper (ingredients on hand). It tasted like an Italian meatball- my husband loved it. This is definitely a keeper- and will replace my go-to that uses processed ingredients. Thank you!

Told family I wanted a meatloaf that tasted like a meatball. I used carrots instead of peppers and two slices of bread soaked in water and squeezed out. It was a success!! Thx

Leftovers would be so good on Italian bread as a sandwich.

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Top 6 italian meatloaf recipes from across the web

The most viewed italian meatloaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Meatloaf with Marinara Parm...

Classic Italian Meatloaf / Polpetto...

Italian Meatloaf

Italian Meatloaf

Sicilian Meatloaf

Italian Meatloaf (NO Ketchup!)

The most viewed italian meatloaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine