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Italian meatloaf topped with melted mozzarella and fresh parsley being sliced in a white baking dish

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. It's an easy make ahead recipe that is a true favorite in our family.
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Prep Time 15 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 526 kcal

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

Tips:
  • 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.
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.

Nutrition

Serving: 1servingCalories: 526kcalCarbohydrates: 19gProtein: 46gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 187mgSodium: 1241mgPotassium: 220mgFiber: 2gSugar: 3gVitamin A: 463IUVitamin C: 4mgCalcium: 248mgIron: 5mg
Tried this recipe?Let us know how it was!