Italian meatloaf is a wholesome, classic meatloaf recipe. Ground beef is mixed with breadcrumbs, eggs, onion, seasonings and parmesan cheese. It’s baked and smothered with spaghetti sauce and mozzarella cheese. A truly comforting meal!
Italian Meatloaf Recipe
Italian meatloaf is such an easy meal without a lot of effort. All you have to do is mix the ingredients bowl, shape it into a loaf pan, and coat it with spaghetti sauce and mozzarella cheese. It’s delicious!
If you enjoy meatloaf then you must try my 6 easy meatloaf flavors next!
Recipe Ingredients
- 1 ½ lbs lean ground beef – or use a beef/pork blend
- 1 cup yellow onion – diced small
- ¾ cup Italian-style bread crumbs – or panko crumbs
- ⅓ cup milk
- ¼ cup grated parmesan cheese
- 2 eggs
- 1 Tbsp Italian seasoning
- 1 tsp garlic powder
- 1 cup spaghetti sauce
- 1 cup shredded mozzarella cheese
How To Make Italian Meatloaf
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 350°F. Line a baking sheet with aluminum foil and lightly spray the foil with nonstick cooking spray (to prevent sticking).
STEP 2: Add 1 ½ lbs lean ground beef, 1 cup yellow onion – diced small, ¾ cup Italian-style bread crumbs, ⅓ cup milk, ¼ cup grated parmesan cheese, 2 eggs, 1 Tbsp Italian seasoning, and 1 tsp garlic powder to a large bowl. Mix ingredients together.
STEP 3: Lightly spray a loaf pan with non-stick spray and pack in the meatloaf mixture. Flip the loaf pan onto the baking sheet. Alternatively, you can add the mixture straight to the baking sheet and form it into a loaf shape with your hands.
STEP 4: Bake uncovered without sauce for 40 minutes.
STEP 5: Once the meatloaf has cooked for 40 mins, remove from oven and spread spaghetti sauce along the top and sides. Sprinkle 1 cup shredded mozzarella cheese on top. Place back in oven and bake another 10 minutes, or until fully cooked and beef is no longer pink inside.
STEP 6: Remove from the oven and let meatloaf rest for 10 minutes before slicing and serving.
Recipe Tips
- The cooking time for the meatloaf will depend on the size and thickness of the loaf. Use an instant-read meat thermometer to check the internal temperature, which should reach 160°F (71°C).
- Let the meatloaf sit for 10 minutes after baking it. This will allow the juices to be distributed evenly.
- You don’t have to use breadcrumbs. These can swapped with for rolled oats, crushed Ritz crackers, soda crackers, crushed tortilla chips, or even cooked quinoa.
- I prefer to use a ground pork and ground beef mixture for meatloaf because it’s cheaper and tastes just as good. You can also use only ground pork, ground chicken, ground beef or ground turkey.
Storing Leftovers
- REFRIGERATE – Leftovers need to be completely cooled, and then placed in an airtight container or plastic wrap. You can keep this in your fridge for about 4-5 days.
- MICROWAVE – Reheat in the microwave for 1-2 minutes, or until warmed through.
- FREEZE – Wrap leftover meatloaf in plastic wrap, then place it in a large freezer bag. Remove as much air as possible to prevent freezer burn. You can store in the freezer for up to 6 months.
Tools For This Recipe
(Amazon affiliate links) – Check out all of my kitchen essentials here.
- Baking sheet – This is a great aluminized steel, extra large sheet pan that is resistant to warping. Perfect for baking meatloaf.
- Cheese grater – This grater has a detachable storage container to collect your food, eliminating any mess. It’s also dishwasher safe.
- Meat thermometer – Essential for knowing when the meatloaf is properly cooked. I really like this digital thermometer because it’s cheap and easy to read.
- Mixing bowls – This is a set of 2 stackable stainless steel mixing bowls. I use these almost every day because they are light and easy to clean.
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Italian Meatloaf
Ingredients
- 1 ½ lbs lean ground beef - or beef/pork blend
- 1 cup chopped yellow onion - diced small
- ¾ cup Italian style bread crumbs - or panko crumbs
- ⅓ cup milk
- ¼ cup grated parmesan cheese
- 2 eggs
- 1 Tbsp Italian seasoning
- 1 tsp garlic powder
- 1 cup spaghetti sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil and lightly spray the foil with nonstick cooking spray (to prevent sticking).
- Add 1 ½ lbs lean ground beef, 1 cup yellow onion – diced small, ¾ cup Italian-style bread crumbs, ⅓ cup milk, ¼ cup grated parmesan cheese, 2 eggs, 1 Tbsp Italian seasoning, and 1 tsp garlic powder to a large bowl. Mix ingredients together.
- Lightly spray a loaf pan with non-stick spray and pack in the meatloaf mixture. Flip the loaf pan onto the baking sheet. Alternatively, you can add the mixture straight to the baking sheet and form it into a loaf shape with your hands.
- Bake uncovered without sauce for 40 minutes.
- Once the meatloaf has cooked for 40 mins, remove from oven and spread spaghetti sauce along the top and sides. Sprinkle 1 cup shredded mozzarella cheese on top. Place back in oven and bake another 10 minutes, or until fully cooked and beef is no longer pink inside.
- Remove from the oven and let meatloaf rest for 10 minutes before slicing and serving.
Recipe Notes:
- The cooking time for the meatloaf will depend on the size and thickness of the loaf. Use an instant-read meat thermometer to check the internal temperature, which should reach 160°F (71°C).
- Let the meatloaf sit for 10 minutes after baking it. This will allow the juices to be distributed evenly.
- You don’t have to use breadcrumbs. These can swapped with for rolled oats, crushed Ritz crackers, soda crackers, crushed tortilla chips, or even cooked quinoa.
Nutrition
The nutritional information provided is an estimate and is per serving.