Italian Meatloaf Recipe

Italian Meatloaf with cheese on serving platter

Italian Meatloaf Recipe

Think of this Italian meatloaf as a giant meatball, complete with melty Parm and provolone and a slathering of homemade tomato sauce on top!

Course Main Course

Cuisine Italian

Keyword italian meatloaf

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings

Calories 546kcal

Ingredients

For the Sauce

1 tablespoon extra-virgin olive oil
1 small yellow onion , finely diced
4 cloves garlic , pressed or minced
¼ teaspoon red pepper flakes
2 ounces tomato paste
1 28 ounce can crushed tomatoes
1 ½ tablespoons granulated sugar
1 tablespoon dried oregano
½ teaspoon Kosher salt

For the Meatloaf

4 ounces panko breadcrumbs
½ cup milk
2 eggs, beaten
1 pound 85% lean ground beef
1 pound sweet Italian sausage
1 cup ground Parmesan cheese, (2 ounces)
1 ½ teaspoons granulated garlic
1 teaspoon dried oregano
1 teaspoon Kosher salt
½ teaspoon red pepper flakes
1 cup shredded provolone cheese, (4 ounces)
¼ cup chopped fresh basil, (or Italian parsley)

Instructions

For the Sauce

Sauté the aromatics. Heat 1 tablespoon oil in large skillet over medium. Add 1 finely diced yellow onion and cook until soft, about 3 minutes, stirring occasionally. Add 4 pressed garlic cloves, and ¼ teaspoon red pepper flakes, and cook for 1 minute or until fragrant.
Add the sauce ingredients. Stir in 4 tablespoons tomato paste, coating the onions, and cook for 2 minutes. Add 28-ounces crushed tomatoes, 1 ½ tablespoons granulated sugar, 1 tablespoon dried oregano, and ½ teaspoon Kosher salt.
Simmer. Bring to a simmer, and cook until flavors have melded, about 15 minutes. Remove from the heat and cover to keep warm.

For the Meatloaf

Soften the bread crumb binder. Preheat the oven to 400°F. Coat a 13 X 9-inch baking dish with cooking spray or oil. In a gallon freezer bag, lightly crush 4 ounces of panko bread crumbs to make a finer crumb, then add to a large bowl with ½ cup milk and mix well. Let it sit until the panko softens, about 5 minutes, then add 2 beaten eggs and stir until it becomes a paste.
Combine the meatloaf mixture. Add 1 pound ground beef, 1 pound sweet Italian sausage, 1 cup ground Parmesan cheese, 1 ½ teaspoons granulated garlic, 1 teaspoon dried oregano, 1 teaspoon Kosher salt, and ½ teaspoon red pepper flakes to the panko paste. With wet hands, mix until combined.
Shape and bake the meatloaf. Pile the beef mixture in the center of the prepared baking dish. Wet hands and shape into a 9 X 5-inch rectangle about 3 ½ inches thick. Pour the tomato sauce over the meatloaf and cover with foil. Bake until the meatloaf registers 160ºF, about 1 hour to 1 ¼ hours.
Top with cheese and melt before serving. Remove from the oven, discard the foil, and top the meatloaf with shredded provolone. Return back to the oven and bake until the cheese is melted, 2-3 minutes. Rest the meatloaf for 15 minutes before cutting into 1-inch thick slices. Transfer to a serving platter or back to the baking dish, sprinkle with fresh parsley, and serve.
Rest for 15 minutes before cutting into 1-inch thick slices. Transfer to a serving platter or back to the baking dish, sprinkle with fresh basil, and serve.

Nutrition