Italian Meatloaf
This Italian Meatloaf recipe is rich in cheese, beef and topped up with my homemade Italian marinara sauce. This meatloaf is easy to make and versatile to pair with any side dish. You can even divide it into slices to make a meatloaf sandwich!
Servings: 6 servings
Calories: 705kcal
Ingredients
- 4 tablespoons olive oil separated
- 1 medium onion diced
- 1 medium red pepper diced
- 4 cloves garlic minced
- 2 tablespoons italian herbs
- 3 large eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 pounds ground beef lean
- 2 tablespoons worcestershire sauce
- 3 tablespoons balsamic vinegar separated
- 1 cup marinara sauce good quality
- ½ cup parmesan cheese grated
- 1 cup mozzarella cheese shredded
- 1 cup breadcrumbs
Instructions
- Preheat oven to 350°F (177°C)
- Heat 2 tablespoons of the oil in a heavy skillet over medium heat. Add the onions and pepper and cook until soft, about 5 minutes. Add the garlic, cook another minute or two, stir in the Italian herbs, and remove heat.
- In a small bowl, whisk the eggs well - season with salt and pepper, and whisk to combine.
- Put the beef in a large bowl, add the egg mixture, add the remaining 2 tablespoons olive oil, the Worcestershire, 2 tablespoons of balsamic, and ½ cup of marinara sauce. Add the parmesan, mozzarella and bread crumbs, and onions, then mix it with your hands until just combined - do not over mix.
- Lightly oil a 9 x 5 loaf pan and pack the meat mixture into it. Whisk the remaining tablespoon balsamic in the remaining ½ cup of marinara, and spread this evenly over the meatloaf.
- Bake for about an hour or until cooked. Allow resting for about 5 minutes before serving.
Recipe Notes
Take this meatloaf or any Italian recipe to the next level with my homemade Italian marinara sauce. The flavor of this tomato sauce is incredible!
Top Tips:
- Mixing the ground beef and other ingredients by hand is essential, and doing so is even more important for texture and flavor.
- It is essential to use a loaf pan to cook the meatloaf evenly and to stay juicy.