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Italian Meatloaf Recipe

Bake Italian Meatloaf Recipe for a juicy, cheesy weeknight dinner, ready in 65 minutes.

Ingredients

• 1 pound lean ground beef
• 1/3 cup Italian seasoned bread crumbs
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/4 teaspoons Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons fresh chopped basil or 1 teaspoon dried basil
• 2 tablespoons fresh parsley, finely chopped
• 1 cup pasta sauce or marinara sauce (use your favorite)
• 1 cup mozzarella cheese, shredded and divided
• 1 whole large egg, slightly beaten

Instructions

Step 1: Combine the meat and seasonings

In a large mixing bowl gently combine the ground beef with Italian seasoned breadcrumbs, grated Parmesan, minced garlic, salt, pepper, Italian seasoning, onion and garlic powders, chopped basil and parsley, half a cup of the pasta sauce, half a cup of shredded mozzarella, and the beaten egg. Use a spoon or your hands (imagining you would) to fold everything together just until uniform — the mixture should look evenly speckled with green herb flecks, tiny Parmesan granules, and threads of mozzarella; it should remain pliable and slightly tacky, not dense or overworked.

Step 2: Shape the loaf and prepare to bake

Line a baking sheet with parchment paper or foil and transfer the seasoned meat mixture onto it, forming a single loaf roughly 8 inches long, 4 inches wide and about 1 inch thick. Smooth the top with the back of a spoon so the surface is compact but not overly compressed; the exterior should show faint ridges from shaping and a moist, cohesive texture that will brown evenly in the oven. Set the sheet aside so it’s ready to go into the preheated oven.

Step 3: First bake and sauce the top

Bake the formed meatloaf until it reaches a firm set and begins to brown on the edges (about 35–40 minutes in a 350°F oven). When removed, let it rest briefly on the sheet, then evenly spread the remaining half cup of pasta sauce across the top with a spoon — the sauce should sit glossy and vibrant, pooling slightly into the loaf’s shallow grooves and amplifying the red contrast against the pale white surface beneath.

Step 4: Cheese finish and final melt

Sprinkle the remaining half cup of shredded mozzarella over the sauced loaf, covering it in an even, snowy layer of cheese. Return to the oven just long enough for the mozzarella to melt into a bubbling, stretchy, golden-ticked crust (about 10 more minutes). The finished top should be shiny with sauce and dappled with melted cheese that pulls into strings when sliced.

Step 5: Slice and serve warmly

Allow the meatloaf to rest briefly after the final bake, then slice into thick, hearty pieces. Arrange the slices on a round white serving dish set on a bed of fresh green lettuce; spoon any loose juices or remaining sauce over the slices, sprinkle with fresh chopped parsley, and offer a small rustic bowl of grated Parmesan at the side. The presentation should feel homey and vibrant — moist, tender interior with a caramelized outer edge, glossy tomato sauce, and melted mozzarella stretching from each slice.

Notes

• Let the meatloaf rest 5 to 10 minutes before slicing to keep slices intact.
• Use a meat thermometer to ensure an internal temperature of 160 F for safety.
• If the top browns too quickly, tent loosely with foil and finish baking.
• For extra flavor, mix in a tablespoon of Worcestershire sauce or a splash of red wine.
• Freeze slices flat first, then stack in a freezer bag to prevent sticking.