This Italian Meatloaf recipe is sure to become a dinnertime favorite! A hearty, flavorful meatloaf topped with marinara sauce and lots of mozzarella cheese!
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced onions
- 1 tablespoon minced garlic
- 1 1/2 pounds ground beef (we like to use an 85/20, the leaner the beef, the tougher the meatloaf will be)
- 1/2 pound ground pork
- 2 eggs, beaten
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons kosher salt
- Fresh black pepper to taste
- 1 tablespoon tomato paste
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh chopped parsley for garnish, optional
Instructions
- Preheat the oven to 350 degrees.
- Add the olive oil to a skillet over medium-low heat. Add the onions to the skillet and cook, while stirring for 8-10 minutes until the onions have softened and caramelized. Add the garlic, stir and cook for 1 minute.
- Stir the tomato paste into the onions and garlic and remove from the heat. Let the mixture cool.
- Place the ground beef and ground pork in a large bowl. Pour in the beaten eggs along with the salt, pepper and Italian seasoning and parmesan cheese. Once cooled, add the onion and garlic mixture to the bowl and mix to combine the ingredients.
- Line a baking sheet with non-stick aluminum foil. Form the meatloaf mixture in a 5″ x 9″ loaf. Bake for 45 minutes and then remove from the oven.
- Pour the marinara sauce over the top of the meatloaf, spreading to cover the meatloaf completely. Add the cheese to the top of the sauce and then bake for another 10 minutes.
- Test to make sure the meatloaf is cooked through in the center and no longer pink. Let the meatloaf rest for 10 minutes, tented with non-stick aluminum foil.
- Garnish with fresh, chopped parsley if desired then slice and serve.
Recipe Notes
To Reheat: Reheat a slice or two of meatloaf in the microwave until warmed through and the cheese has melted again.
To Store: Store leftover meatloaf, we recommend slicing the meatloaf before it goes into the refrigerator. Then store in an air tight container for up to 3 days.
To Freeze: Let the meatloaf cool completely, then slice the meatloaf into individual servings. Wrap each slice in plastic wrap and store in a freezer bag. Defrost a slice or two when needed in the refrigerator and then warm in the microwave or oven.
Meatloaf Mix: You can also use 2 pounds of meatloaf mix for this Italian Meatloaf.
- Category: Dinner
- Method: Oven
- Cuisine: American
