A savory, comforting Italian meatloaf made with ground beef, sausage, infused with Italian herbs, Parmesan cheese, and topped with a layer of marinara sauce for a tangy finish.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Dinner
Cuisine: American
Keyword: Italian Meatloaf
Servings: 8
Calories: 443kcal
Author: Kellie
Cost: $10
Equipment
1 baking dish
Ingredients
1tablespoonolive oil
1large oniondiced
1bell pepperseeded and diced
5garlic clovesminced
2tablespoonsItalian seasoning
1tablespoontomato paste
1tablespoongarlic powder
1tablespoononion powder
1/4cupdry red wine
1tablespoonWorcestershire sauce
2poundsground beef
1/2poundItalian sausagecasing removed
1/2cupgrated parmesan cheese
1 1/2cupsmozzarella cheeseshredded
1egglightly beaten
1 1/2cupspanko bread crumbs
1/2teaspoonkosher salt
1/4teaspoonground pepper
1 1/2cupsmarinara sauce
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.