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Italian Meatloaf

Italian meatloaf baked in a loaf pan with parmesan inside, finished with marinara and bubbly mozzarella. Like lasagna in loaf form: saucy edges, golden cheese top, and juicy slices after resting.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1.5 lb ground beef
  • 0.5 lb ground pork or Italian sausage
  • 0.5 cup parmesan cheese, grated
  • 1 cup Italian breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 4 garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1.5 tsp Italian seasoning
  • 2 tbsp Worcestershire sauce
  • 0.5 tsp Salt and pepper to taste
Topping
  • 1 cup marinara sauce
  • 1 cup mozzarella cheese shredded
  • 0.25 cup fresh basil

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set the pan aside so it’s ready to bake.
  2. In a large mixing bowl, combine ground beef, ground pork or Italian sausage, parmesan, Italian breadcrumbs, eggs, whole milk, garlic, parsley, Italian seasoning, Worcestershire sauce, and salt and pepper until just mixed. Stop when the meat is evenly combined to keep the loaf tender.
  3. Press the mixture firmly into the greased loaf pan to pack it evenly. This helps the loaf hold together when sliced.
Bake and finish
  1. Bake at 350°F for 50 minutes. Look for the loaf to look set around the edges.
  2. Spread marinara sauce over the top and scatter shredded mozzarella over the sauce. Make sure the sauce is mostly covered so it bubbles through the cheese.
  3. Bake at 350°F for 15–20 more minutes until the cheese is bubbly and golden and the internal temperature reaches 160°F. The top should be browned and the juices should look thick, not watery.
Rest, garnish, and slice
  1. Rest the meatloaf for 10 minutes. This lets the juices redistribute so slices stay neat.
  2. Garnish with fresh basil and slice. Serve while warm with the marinara visible at the edges.

Notes

For best slices, press the mixture into the pan firmly and don’t overmix—stir just until combined. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat in the oven at 325°F until warmed through. Freezing is yes: wrap tightly and freeze up to 3 months, then thaw overnight in the fridge and reheat. For a lighter option, use reduced-fat mozzarella and swap whole milk for 2% milk without changing baking time.