Savory Italian Meatloaf (Printer-Friendly)
A tender Italian-style meatloaf made with ground beef, herbs, marinara, and mozzarella cheese.
# What You'll Need:
→ Sauce
01 -
2 cups marinara sauce, divided plus extra for serving
→ Meat and Dairy
02 -
2 pounds 85% lean ground beef
03 -
2 cups shredded mozzarella cheese, divided
04 -
1 cup whole milk
05 -
2 large eggs, room temperature
→ Bread
06 -
3 slices Italian bread, torn into small pieces
→ Aromatics and Herbs
07 -
4 cloves garlic, minced
08 -
1 tablespoon Italian seasoning
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
2 tablespoons chopped parsley, optional
→ Seasonings
12 -
1/2 teaspoon salt
13 -
1/2 teaspoon ground black pepper
# Steps to Follow:
01 -
Preheat oven to 400°F. Line a baking sheet or dish with parchment paper and spread 1 cup marinara sauce evenly on the bottom. Set aside.
02 -
In a large mixing bowl, gently combine ground beef, torn bread pieces, whole milk, eggs, minced garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and 1 cup shredded mozzarella cheese until just incorporated.
03 -
Transfer the mixture to the prepared baking sheet or dish and shape it into a loaf form.
04 -
Spread the remaining 1 cup of marinara sauce evenly over the top of the meatloaf.
05 -
Bake for 50 minutes or until the internal temperature reaches 165°F. Monitor closely starting at 45 minutes to avoid overcooking.
06 -
Remove from oven and sprinkle the remaining 1 cup shredded mozzarella cheese evenly over the meatloaf.
07 -
Set oven to broil on high and broil for approximately 2 minutes until cheese is golden and bubbly. Watch carefully to prevent burning.
08 -
Allow the meatloaf to rest for a few minutes before slicing. Garnish with chopped parsley and serve with additional marinara sauce if desired.
# Extra Suggestions:
01 -
To maintain moisture, avoid overmixing the meat mixture. Using torn bread pieces instead of breadcrumbs helps retain moisture.
02 -
The meatloaf can be made ahead and frozen either cooked or uncooked for up to three months. Thaw overnight in the refrigerator before reheating or baking.