Make this easy Italian Meatloaf recipe!

My moms delicious Italian Meatloaf recipe is a twist on the your classic meatloaf. It is a dinner time favorite! A few simple ingredients are all you need to turn your traditional meatloaf recipe into a new family favorite!

I can’t claim this as traditional Italian food, but the addition of marinara sauce and Italian seasonings make this Italian-style meatloaf one of the best meatloaf recipes you will ever make!

Gather these ingredients

Equipment you will need:

• plastic wrap
• 2 loaf pans or meatloaf pans, nonstick work best
• large mixing bowl
• measuring spoons, cups, cutting board, and knife for chopping herbs

How to make Italian Meatloaf

1. preheat oven to 350 degrees

2. Combine ground beef with 1 cup of marinara sauce, Italian seasoning, bread crumbs, salt, black pepper, egg, Parmesan cheese, and parsley to a large bowl.

3. The best way to mix this up is to get your hands in there. Hike up those sleeves and squish. (But don’t forget to clean hands well after working with raw meat!) If you prefer not to use your hands a fork or a wooden spoon work best for combining raw meat with ingredients.

4. Divide meat mixture into two equal portions. Lay plastic wrap out on counter top, place portions of meat on to each piece of plastic wrap and spread into a 10×12 inch rectangle. Spread 3/4 cup of the mozzarella cheese on to each rectangle.

5. Using the plastic wrap to roll up the meat, take one end and pull it toward you, rolling and tucking as you go, until the rectangle of meat is in a neat roll with the cheese swirled in the middle. Pinch the ends and the seam together, this will help to keep the cheese on the inside of the meatloaf.

6. Place each meatloaf into an 8×4 inch loaf pan seam down. Spoon 1/2 – 1 cup marinara sauce over each loaf and sprinkle with 1/4 cup of the mozzarella cheese. Place in preheated 350 degree oven and bake for 1 hour. If you have an oven safe thermometer the internal temperature of the meatloaf should be 160 degrees to be considered done.

As a kid I thought of this as “fancy” meatloaf. What kid actually gets excited about meatloaf and for that matter thinks of it as fancy?  I’m telling you my foodieness goes way back. My kids love this meatloaf as well.  My kiddos are not huge fans of the traditional meatloaf recipe topped with ketchup.  They are also not huge fans of mashed potatoes.  What is this about?  Are they of my flesh?  Were they birthed from my loins?  Sometimes I wonder.

Tips and Storage Suggestions

• Allow your meat to completely thaw, come to room temperature this will make it much easier to work with.
• Use your favorite marinara brand sauce, or your favorite homemade marinara sauce recipe you just want to make sure you have 24 ounces or 3 cups. Use meatless sauce only.
• Two suggestion for people who do not like to touch raw meat. 1. Invest in some food grade disposable plastic gloves, when I was doing catering out of my home and working with lots of meat and frankly other peoples health I used these all the time! 2. Use a fork, or a wooden spoon it might take a little bit more effort and time, but it will get the job done.
• When rolling up the meatloaves, remember it does not need to be perfect. It may seem like a lot of messing around for dinner, but don’t stress. It’s easy! You can roll meat and cheese I know it!
• This is a great recipe to double or even triple. You can purchase the disposable pans and make a bunch as long as you’re doing one recipe you might as well do three! Its a great recipe to share, but I’ll talk more about that later.
• FREEZING this recipe its very easy to freeze. Use a freezer safe pan. I prefer to use disposable aluminum pans for freezing. First cover tightly with plastic wrap, second use the lid that comes with the pan or heavy duty aluminum foil over top. Label: Italian Meatloaf, 4 servings (per loaf), thaw completely, remove plastic and aluminum foil, bake at 350 for 1 hour. Enjoy!
• Don’t have bread crumbs on hand: My mom would also take 2 pieces of stale day old white bread break them up and drizzle milk over them just enough to make a mush. Milk-soaked bread is probably more traditional. Italian bread crumbs or seasoned bread crumbs will work as well!

Serving Suggestions

The skies the limit get creative!

• Serve with a side of spaghetti that is tossed in the remaining sauce left over from making the meatloaf. Just enough to coat and I sprinkle a little parmesan cheese over it.
• Noodles of any shape tossed with pesto and a squeeze of lemon to give an added freshness and zing! (also some fresh ground pepper is always helpful)
• Roasted potatoes. this post will walk you through roasting vegetables.
• Mashed potatoes, just because my people are not fans there is no shame in serving them. I’d eat them with you!
• Healthy Option: green beans / broccoli, a green salad, and a crusty Italian bread. Voila!
• LEFTOVERS in case you have any leftovers, this tender flavorful meatloaf is amazing sliced up the next day and served on toasted baguettes or hoagie buns for sandwiches.

FAQs

1. What if I only want to make one Italian Meatloaf? No problem! this recipe is very easy to divide in half. Use 1 pound of beef, and purchase a 12 or 16 ounce jar of marinara sauce. **If you prefer to make one loaf out of whole recipe then I would suggest free forming it and baking the larger meatloaf in a 9×13 baking dish. Make sure that the internal temperature of the meatloaf is 160 for it to be safe for consumption.
2. I don’t eat red meat, can I use ground turkey or chicken? YES! these both work perfectly and without having to make any other changes, just swap out the beef for the turkey or chicken.
3. Can I use Italian sausage? Yes, You could use a combination of ground beef with Italian sausage; you want to make sure the ground beef is very lean to combat the extra fat in the sausage.
4. How long do leftover last? 3 days in an airtight container in your refrigerator.
5. How long will Italian Meatloaf last in the freezer? You should use your Italian Meatloafs within 3 months of freezing them. I use 3 months as a general amount of time 1. because if you haven’t eaten it within that time period it’s probably going to get pushed to the back of your freezer and forgotten. ALWAYS date the food you’re freezing. 2. It seems in my experience much longer than 3 months and things start to get freezer burned and the flavor is not going to be at its peak.

So there you have it another family favorite.  Thanks Lynn.  That’s my mom.  Sharing my family recipes is something I’m passionate about! Hopefully, inspiring families to stay home, eat together. Gathering around the dinner table, saving some cash-o-la, and creating some good solid family bonds, and food memories.

Nothing better than that! Print off the Recipe Card below! Share on Instagram and tag Eat2gather! Pin!

Thank You! Sheila