Italian Meatloaf

Ingredients

• 454 g (1 pound)ground beef (80/20)
• 227 g (1/2 pound)ground pork
• 110 g (1 cup)fresh breadcrumbs
• 50 g (1/2 cup)grated Parmesan cheese
• 2 largeeggs
• 80 ml (1/3 cup)whole milk
• 1 smallonion, finely chopped
• 3 clovesgarlic, minced
• 15 g (1/4 cup)fresh parsley, chopped
• 15 ml (1 tablespoon)dried oregano
• 5 ml (1 teaspoon), optionalred pepper flakes
• 5 ml (1 teaspoon)salt
• 2.5 ml (1/2 teaspoon)black pepper
• 180 ml (3/4 cup), plus 60 ml (1/4 cup) for glazingmarinara sauce
• 30 ml (2 tablespoons)tomato paste
• 15 ml (1 tablespoon)olive oil

Instructions

1. 1

   Prepare the oven

   Heat the oven to 190°C (375°F). Line a baking sheet with parchment paper or lightly grease a loaf pan.

2. 2

   Cook the aromatics

   Warm the olive oil in a frying pan over medium heat. Cook the onion for about 5 minutes, until translucent, then add the garlic for the final 30 seconds, until fragrant. Leave to cool slightly.

3. 3

   Mix the binder

   In a large bowl, combine the breadcrumbs, Parmesan, eggs, milk, parsley, oregano, salt, pepper and red pepper flakes, if using. Stir until the mixture holds together.

4. 4

   Add the meat

   Add the beef, pork and cooled onion and garlic. With clean hands, gently fold everything together without overworking the mixture.

5. 5

   Shape and glaze

   Shape the mixture into a loaf and place it on the prepared baking sheet or in the loaf pan. Mix 120 ml (1/2 cup) of marinara with the tomato paste and spread it over the top.

6. 6

   Bake the meatloaf

   Bake for 55–65 minutes, until the centre reaches 71°C (160°F) and the glaze has caramelised slightly.

7. 7

   Rest and serve

   Leave the meatloaf to rest for 10 minutes before slicing, then serve warm.

What is Italian meatloaf?

Meatloaf is a familiar baked dish made by shaping seasoned minced meat into a loaf. This version takes an Italian-inspired route with Parmesan, oregano, parsley, garlic and marinara.

The combination of beef and pork gives the loaf a savoury, tender character, while the tomato and cheese bring the flavours together. It is a straightforward choice for a cosy meal with family or friends.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 22g protein, 26g carbs, 15g fat.

The beef and pork provide most of the protein and fat, while the breadcrumbs and milk contribute carbohydrates. Parmesan and the meat also add fat, and the marinara brings tomato flavour. Pair a slice with vegetables or salad to round out the plate.

The meat and breadcrumb mix

Beef and pork: The recipe uses both, with the pork adding tenderness and depth alongside the beef.

Breadcrumbs and milk: Fresh breadcrumbs soaked with milk help the mixture hold together while keeping the slices soft. Day-old Italian bread is suggested, with panko as an alternative.

Build flavour before mixing

Onion and garlic: Cooking the onion first softens its flavour, and adding the garlic only for the last 30 seconds helps it turn fragrant without burning. Cool them slightly before adding to the meat.

Herbs and cheese: Parmesan, oregano and parsley season the loaf throughout. Red pepper flakes are optional if you would like a little warmth.

Handle the mixture gently

Gentle mixing: Fold the ingredients together with clean hands until combined, rather than kneading. Too much handling can make the cooked loaf compact.

Shaping: Form an even loaf so it cooks consistently. The recipe allows you to bake it on a lined baking sheet or in a lightly greased loaf pan.

Glaze and check for doneness

Tomato topping: Marinara mixed with tomato paste gives the top a deeper, tangy coating. The recipe calls for 120 ml (1/2 cup) of the sauce mixture on the loaf.

Doneness: Bake for 55–65 minutes, checking that the centre reaches 71°C (160°F). The glaze should have caramelised slightly.

Rest before slicing

Resting: Leave the cooked meatloaf undisturbed for 10 minutes before cutting. This gives the juices time to settle and helps the slices hold their shape.

Serving: Serve it warm with mashed potatoes, roasted vegetables or a green salad for a meal with a range of textures.

Recipe notes & tips

• Let the cooked onion and garlic cool slightly before mixing them into the meat.
• Use fresh breadcrumbs made from day-old Italian bread, or choose panko as the recipe suggests.
• Combine the meat mixture gently and stop as soon as it is evenly mixed.
• Use a meat thermometer to check the centre has reached 71°C (160°F).
• Rest the loaf for the full 10 minutes before slicing.

Variations

• Use turkey: Replace the ground beef with ground turkey for the suggested lighter option.
• Skip the pork: Leave it out for a single-meat version.
• Try basil: Use basil in place of the parsley for a different herbal note.
• Adjust the heat: Omit the red pepper flakes for a milder loaf.
• Choose panko: Swap in panko breadcrumbs for the fresh breadcrumbs.

Common mistakes to avoid

• Overmixing: Fold the ingredients gently and stop once they are combined to avoid a compact loaf.
• Burning the garlic: Add it only for the final 30 seconds of cooking the onion.
• Using hot aromatics: Let the onion and garlic cool slightly before mixing them with the meat.
• Skipping the temperature check: Check the centre reaches 71°C (160°F) rather than relying only on the cooking time.
• Slicing too soon: Rest the meatloaf for 10 minutes so the slices are easier to cut cleanly.

How to store

Refrigerate leftover meatloaf in a covered container and use within 3–4 days. Reheat slices until hot throughout, in the oven or microwave.

Frequently asked questions