Italian Meatloaf Recipe
This Italian meatloaf recipe is a simple, comforting dinner that’s super easy to make in about an hour of time. Made with a classic ground beef meatloaf base, I add ricotta for moisture and finish with marinara sauce and mozzarella cheese. It’s an easy make ahead recipe that is a true favorite in our family.
Meatloaf is one of my kid’s favorite dinners. I love making this Italian Meatloaf Recipe on a Sunday night and then enjoying the leftovers throughout the rest of the week (they get even better with flavor!).
This is a twist on our family’s classic meatloaf recipe with some Italian ingredients. My secret to the best texture is adding ricotta cheese. It gives moisture to every bite so it melts-in-your-mouth and is never dry. I also add classic spices, mozzarella cheese, and marinara sauce (of course) for the best Italian flavors every time.
Serve with a simple salad like my Peach and Burrata Salad for a meal everyone will be wanted seconds of!
Table of Contents
Why You’ll Love this Recipe
- A family favorite comfort food. This will be a recipe that’s on repeat. My husband and kids love it for it’s rich flavors, marinara sauce, and gooey mozzarella cheese.
- Easy to make with minimal prep time. It only takes 15 minutes to mix and shape this meatloaf before the oven does the cooking for you.
- Even better as leftovers. The flavors get better with time, so try a slice on a sandwich or just heat it up for a delicious lunch the next day!
Jenn’s Tip: When it comes to the base of the meatloaf, I like to use a mixture of ground beef, pork, and veal similar to my famous meatballs to add a lot of flavor.
Ingredients
- Meatloaf mix: I like a combination of beef, pork, and veal. It makes for more flavor and a tender, moist bite every time.
- Italian-style breadcrumbs: Helps to hold the meat mixture together and also adds nice herby flavor.
- Whole-milk ricotta cheese: My secret ingredient to keep the Italian meatloaf moist and not dry.
- Freshly grated Parmesan cheese: Adds saltiness and sharp cheese flavor.
- Large eggs: Binds the meatloaf together.
- Onion: Gives that sweet veggie flavor that pairs so nicely with the ground meats.
- Garlic: Necessary for Italian meatloaf to infuse the flavors.
- Dried oregano: Adds warm herbal notes.
- Dried basil: Gives that classic Italian herb flavor to every bite.
- Marinara sauce: Adds rich tomato goodness that is delicious in Italian food.
- Shredded mozzarella cheese: Optional, but highly recommended for gooey goodness.
- Fresh parsley or basil: A fresh herb is ideal for adding a punch of delicious flavor at the end.
How to Make Italian Meatloaf Recipe
- Preheat the oven to 375°F.
- Lightly brush or spray a baking dish with olive oil.
- Add the meatloaf mix to a large mixing bowl. Sprinkle the salt and black pepper evenly over the meat.
- Add the minced onion, ricotta, eggs, Parmesan cheese, breadcrumbs, dried basil, and dried oregano.
- Gently mix with your hands just until combined. Do not overmix.
- Transfer the mixture to the prepared baking dish and shape into a loaf, leaving a little space around the edges.
- Spoon the marinara sauce evenly over the top of the loaf, keeping it centered.
- Bake uncovered for 45–55 minutes, or until an instant-read thermometer inserted into the thickest part of the loaf registers 148–150°F.
- Remove from the oven and sprinkle the mozzarella evenly over the top.
- Return to the oven for 8–10 minutes, until the cheese is melted and lightly golden and the internal temperature reaches 160°F.
- Let rest for 10–15 minutes before slicing.
- Serve over the remaining ½ cup warm marinara sauce and garnish with chopped fresh parsley.
Expert Tips
- Finely dice the onion so it cooks fully and blends into the meatloaf without leaving chunks. This keeps the texture tender and cohesive.
- Avoid over-mixing the ground beef mixture. Combine the ingredients gently and stop as soon as the ingredients are combined. Over-mixing can make the meatloaf dense instead of soft and sliceable.
- Let the meatloaf rest for 10 minutes after baking, so it slices cleanly and holds together.
- Add the mozzarella at the end of cooking. The mozzarella should be added only during the last 10 minutes of baking so it melts without overcooking.
- When it comes to adding a side to the meatloaf, it pairs best with roasted vegetables, greens, mashed potatoes, or polenta.
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until just warmed through.
You can easily freeze the meatloaf as well. I like to slice it and then freeze individual slices for easy reheating on a busy weeknight. Freeze for up to 2 months.
When it comes to making this meatloaf in advance, it’s the perfect recipe to do so. Meal prep over the weekend to eat throughout the week.
FAQs
Add warm spices like basil and oregano. Plus garlic, onion, and parmesan cheese as well as Italian-style breadcrumbs. Top with marinara sauce and mozzarella cheese for an irresistible bite!
Stir in some ricotta cheese and make sure you don’t over-bake the loaf in the oven.
Try serving alongside mashed potatoes, polenta, or a nice salad.
More Easy Italian Recipes
Italian Meatloaf Recipe
Equipment
- Large mixing bowl
- Baking dish
Ingredients
- 2 pounds meatloaf mix beef, pork, and veal
- Olive oil or cooking spray for greasing the baking dish
- 1 cup Italian-style breadcrumbs
- 1 cup whole-milk ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 large eggs lightly beaten
- 3/4 cup finely minced yellow onion
- 3 to 4 cloves garlic minced
- 1 Teaspoon dried oregano
- 1 Teaspoon dried basil
- 1 Teaspoon kosher salt
- 1/2 Teaspoon black pepper
- 1/2 cup marinara sauce
- 1 cup Shredded mozzarella cheese
- Fresh parsley or basil for finishing
Instructions
- Preheat the oven to 375°F.
- Lightly brush or spray a baking dish with olive oil.
- Add the meatloaf mix to a large mixing bowl. Sprinkle the salt and black pepper evenly over the meat.
- Add the minced onion, ricotta, eggs, Parmesan cheese, breadcrumbs, dried basil, and dried oregano.
- Gently mix with your hands just until combined. Do not overmix.
- Transfer the mixture to the prepared baking dish and shape into a loaf, leaving a little space around the edges.
- Spoon the marinara sauce evenly over the top of the loaf, keeping it centered.
- Bake uncovered for 45–55 minutes, or until an instant-read thermometer inserted into the thickest part of the loaf registers 148–150°F.
- Remove from the oven and sprinkle the mozzarella evenly over the top.
- Return to the oven for 8–10 minutes, until the cheese is melted and lightly golden and the internal temperature reaches 160°F.
- Let rest for 10–15 minutes before slicing.
- Serve over the remaining ½ cup warm marinara sauce and garnish with chopped fresh parsley.
Notes
- Finely mince the onion so it cooks fully and blends into the meatloaf without leaving chunks. This keeps the texture tender and cohesive.
- Mix gently and stop as soon as the ingredients are combined. Overmixing can make the meatloaf dense instead of soft and sliceable.
- Let the meatloaf rest for 10 minutes after baking, so it slices cleanly and holds together.
- The mozzarella should be added only during the last 10 minutes of baking so it melts without overcooking.
