Italian Meatloaf
This hearty Italian Meatloaf recipe is easy to make and features tons of bold flavors! With ingredients like Italian seasoning, red wine, Worcestershire sauce and marinara sauce, this homemade lasagna recipe is anything but bland.
Italian Meatloaf
Love meatloaf? Love meatballs? Excellent! This Italian meatloaf recipe is kind of like if the best meatball you ever had was baked into a meatloaf shape and smothered with the perfect amount of marinara sauce. It’s seriously satisfying. While I still love my tried and true meatloaf recipe, this flavorful Italian meatloaf might just be my favorite.
This dinner recipe has been highly requested by my family and honestly, I never get tired of making it! Even when it’s become a weekly addition to the dinner routine, I never mind. It’s protein packed, flavorful as can be and SO easy to make. It checks all the right boxes! And while the list of ingredients may be on the lengthier side, almost all of it is kitchen staples that I already have on hand.
Once you make this Italian meatloaf recipe, you may never make traditional meatloaf again. This version just had a bit more flavor and it really hits the spot. I think my favorite part is the marinara sauce on top in lieu of the typical ketchup. Oh, and the parmesan and mozzarella is also worth noting! You can never go wrong with two different cheeses in your Italian meatloaf, right?!
How to Make Italian Meatloaf
Take a quick look at how easy this recipe for Italian meatloaf is! For more specific instructions, scroll down to the recipe card at the bottom of the page.
- Prepare. Preheat the oven to 350°F. Line a baking dish with foil and coat with nonstick spray.
- Cook the veggies. Heat the olive oil in a skillet over medium heat. Add the onions and cook until just softened, then stir in the bell peppers and cook for just 2 more minutes or so.
- Make it flavorful. Add the garlic and Italian seasoning. Cook for about 30 seconds or until fragrant. Stir in the tomato paste and cook until it turns a deep burgundy color, then add the garlic powder, onion powder, red wine and Worcestershire sauce. Scrape up the brown bits from the bottom of the pan with a wooden spoon. Keep cooking until the wine has reduced by half. Remove the skillet from the heat and let the mixture cool a little bit.
- Make the meatloaf mixture. Place the red wine mixture into a large mixing bowl. Add the ground beef, sausage, parmesan, 1 cup of the mozzarella, egg, panko, salt and pepper. Use your hands to mix everything together until combined. Form into a meatloaf shape and transfer to the prepared baking dish.
- Bake. Brush 1/4 cup of marinara sauce all over the meatloaf. Bake in the oven for 30 minutes, then add the rest of the marinara sauce on top. Bake for another 30 minutes. In the last 10 minutes of cook time, sprinkle with remaining mozzarella cheese.
- Let it rest. Remove the Italian meatloaf from the oven and let it rest for about 5-10 minutes so it’s not super hot.
- Enjoy! Sprinkle with a little bit of parmesan and fresh basil, then serve.
Storing, Reheating and Freezing
Wait for the meatloaf to fully cool to room temperature prior to storing or freezing! In an airtight container in the fridge, it’ll stay fresh for about 3-4 days. In an airtight container in the freezer, it’ll keep for up to 3 months. Don’t forget to date and label!
Let frozen meatloaf defrost in the refrigerator for a few hours before you reheat it. If you’re reheating the entire meatloaf, your best bet is to pop it back in the oven to let it warm through. Individual portions can be reheated in the microwave.
Serving Suggestions
Just like classic meatloaf, I love serving Italian meatloaf with some mashed potatoes. You can also keep with the Italian theme with sides like Italian chopped salad or homemade garlic knots!
Check out more of my favorite meatloaf recipes!
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Get the Recipe: Italian Meatloaf Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 bell pepper, seeded and diced
- 5 garlic cloves, minced
- 2 tablespoons Italian seasoning
- 1 tablespoon tomato paste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/4 cup dry red wine
- 1 tablespoon Worcestershire sauce
- 2 pounds ground beef
- 1/2 pound Italian sausage, casing removed
- 1/2 cup grated parmesan cheese
- 1 1/2 cups mozzarella cheese, shredded
- 1 egg, lightly beaten
- 1 1/2 cups panko bread crumbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 1/2 cups marinara sauce
Equipment
- 1 baking dish
Instructions
- Preheat oven to 350˚F.
- Line a baking dish with foil and coat with cooking spray.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion to the pan and cook until softened, approximately 4-5 minutes. Stir in the bell pepper and cook for an additional 2 minutes.
- Add the garlic and the Italian seasoning, continue to cook for 30 seconds.
- Stir in the tomato paste and cook for 1-2 minutes or until it turns a deep Burgundy.
- Add the garlic powder, onion powder, red wine and Worcestershire sauce scraping the brown bits from the bottom of the pan with a wooden spoon. Continue cooking until the wine reduces by 1/2.
- Remove from the heat and cool briefly.
- Transfer the onion mixture to a large mixing bowl and add the ground beef, sausage, parmesan, 1 cup of the mozzarella, egg, panko, salt and pepper.
- Using clean hands, mix the meatloaf mixture until well combined without overworking the meat. Form the meatloaf into a loaf shape and transfer to the baking dish.
- Brush 1/4 cup of the marinara over the surface with a pastry brush and transfer to the oven.
- Bake for 30 minutes and then pour the remaining marinara over the meatloaf. Bake for an additional 30 minutes or until an instant read thermometer registers 165˚F in the center of the loaf. In the last 10 minutes, sprinkle with the remaining mozzarella cheese.
- Remove from the oven and rest for 5-10 minutes.
- Sprinkle with parmesan and chopped fresh basil.
- Serve.