Description
Classic Italian Meatloaf is a delicious and hearty dish combining ground beef and Italian sausage with aromatic herbs, sautéed vegetables, and a blend of cheeses. Topped with marinara sauce and melted mozzarella, this comforting meatloaf is perfect for a satisfying family meal.
Ingredients
Scale
Meat and Dairy
- 1 lb ground beef
- 1/2 lb ground mild Italian sausage
- 1 beaten egg
- 8 oz shredded mozzarella cheese (reserve 3/4 cup for topping)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon milk
Vegetables and Aromatics
- 1 small onion, finely chopped
- 1/2 cup chopped bell pepper
- 1 clove garlic, minced
Pantry Items
- 1 teaspoon olive oil
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 3/4 cup Italian bread crumbs
- 2 slices white bread, crumbled
- 1 cup marinara sauce (plus extra for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan to prepare for baking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add finely chopped onion and bell pepper and sauté until softened, about 5 minutes. Add minced garlic, cook for 1 more minute, then remove from heat and let cool.
- Mix Meatloaf Ingredients: In a large mixing bowl, combine ground beef, ground Italian sausage, Worcestershire sauce, dried oregano, basil, and parsley, beaten egg, Italian bread crumbs, crumbled white bread, milk, sautéed vegetables, 5.25 oz shredded mozzarella cheese (reserve 2.75 oz for topping), and grated Parmesan cheese. Mix thoroughly to distribute ingredients evenly.
- Shape Meatloaf: Transfer the meat mixture to the greased loaf pan and shape it evenly into a loaf form.
- Add Sauce: Pour 1 cup of marinara sauce evenly over the top of the meatloaf.
- Bake: Place the loaf pan in the preheated oven and bake for 60 to 75 minutes, or until the meatloaf is cooked through and registers 160°F (71°C) internally.
- Add Cheese Topping: During the last 10 minutes of baking, sprinkle the reserved shredded mozzarella cheese evenly over the top of the meatloaf to melt.
- Rest: Remove the meatloaf from the oven and let it rest for 10 minutes to allow juices to redistribute.
- Serve: Slice the meatloaf and serve warm with additional marinara sauce if desired.
Notes
- Ensure the internal temperature of the meatloaf reaches 160°F (71°C) for safe consumption.
- Letting the meatloaf rest after baking improves texture and juiciness.
- You can use panko bread crumbs instead of Italian bread crumbs if preferred.
- If you like a spicier flavor, substitute mild Italian sausage with spicy Italian sausage.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
