Marry Me Meatloaf Recipe
Marry Me Meatloaf is a cozy, flavor-packed twist on classic meatloaf made with sun-dried tomatoes, garlic, herbs, and parmesan, topped with a tangy glaze, and served with a creamy Tuscan gravy.
Servings: 8
Cost: $15
Equipment
- chef's knife
- cutting board
- baking sheet or roasting pan
- measuring spoons
- saucepan
Ingredients
Meatloaf
- 1 tablespoon olive oil
- 1 small yellow onion finely minced
- 5 cloves garlic minced
- 1 tablespoon tomato paste
- 2 lbs ground beef ideal: 1 lb beef and 1 lb Italian sausage; or all beef/turkey
- 1/2 cup panko breadcrumbs
- 1/3 cup milk any kind
- 2 large eggs
- 1/3 cup grated parmesan
- 1/3 cup chopped oil-packed sun-dried tomatoes plus 1 tbsp of their oil, optional
- 2 tablespoons chopped fresh basil or 2 tsp dried
- 1 tablespoons chopped fresh parsley or 1 tsp dried
- 1 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika optional but great
- 1/2 teaspoon red pepper flakes optional, for heat
“Marry Me” Glaze
- 1/2 cup ketchup
- 2 tablespoons sun-dried tomato oil or olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar or honey
- 1/2 teaspoon garlic powder
- Pinch red pepper flakes optional
Creamy “Marry Me” Sauce (for serving)
- 1 tablespoon butter
- 2 cloves garlic minced
- 1/3 cup chopped sun-dried tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 cup chicken broth or white wine
- 3/4 cup heavy cream
- 1/2 cup grated parmesan
- Salt + pepper to taste
- Handful of basil or parsley to finish
Instructions
- Preheat to 375°F. Line a sheet pan with parchment/foil (or use a loaf pan—sheet pan gives better edges).
- In a small skillet, heat olive oil over medium. Cook onion 3–4 minutes until softened. Add garlic for 30 seconds. Stir in the tomato paste and cook for 3-4 minutes until caramelized and a deep burgundy color. Remove from the heat and cool for a few minutes.
- In a large bowl, stir together panko + milk. Let sit 2 minutes.
- To the bowl, add: eggs, parmesan, sun-dried tomatoes, basil, parsley, salt, pepper, Italian seasoning, paprika, and pepper flakes. Mix. Add ground meat and the cooled onion/garlic. Mix gently just until combined (overmixing = dense meatloaf).
- Form into a loaf shape on the sheet pan (about 9x5 inches). Stir glaze ingredients together and spread over the top.
- Bake 45–60 minutes, until the center hits 160°F (beef/pork/sausage) or 165°F (turkey/chicken). Rest 10–15 minutes before slicing (juices redistribute!).
Creamy “Marry Me” Sauce
- While the meatloaf rests: Melt butter in a skillet over medium. Add garlic, cook 30 seconds.
- Add sun-dried tomatoes, tomato paste, Italian seasoning. Cook 1 minute.
- Pour in broth (or wine). Simmer 2–3 minutes.
- Add cream, simmer 2–3 minutes until lightly thickened.
- Stir in parmesan. Taste and adjust salt/pepper. Finish with basil/parsley.
- Serve slices with sauce spooned over the top.
Notes
- Don’t overmix: Stir just until combined for the most tender texture.
- Sheet pan vs loaf pan: A sheet pan gives you better browned edges; a loaf pan works but can steam the sides a bit.
- Temperature and rest: Bake to the proper internal temp for your meat blend, then rest 10–15 minutes before slicing.
- Make-ahead tip: You can mix and shape the loaf up to a day ahead, cover and refrigerate, then glaze and bake when ready.
- Sauce shortcut: If you’re short on time, skip the sauce and serve with extra glaze, still delicious (but the sauce is worth it).
Nutrition
Calories: 398kcal | Carbohydrates: 17g | Protein: 32g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 151mg | Sodium: 1006mg | Potassium: 757mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1012IU | Vitamin C: 14mg | Calcium: 173mg | Iron: 4mg