1 . Can I freeze Italian meatloaf?

Absolutely! Italian meatloaf freezes wonderfully. After baking, let it cool completely, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to three months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat in the oven at 325°F (165°C).

2 . How do I keep my meatloaf from falling apart?

The key to a firm, sliceable meatloaf is the right balance of binding agents. Eggs and breadcrumbs act as the glue that holds the mixture together. If your meatloaf tends to fall apart, try adding an extra egg or slightly increasing the amount of breadcrumbs.

3 . What should I serve with Italian meatloaf?

Italian meatloaf pairs beautifully with a side of garlic mashed potatoes, roasted vegetables, or a fresh garden salad. For a true Italian experience, serve it with crusty bread.

4 . Can I use turkey or chicken instead of beef?

Yes, you can! Ground turkey or chicken is a great alternative if you’re looking for a leaner option. Just be sure to add a bit more moisture (like a splash of milk or extra tomato sauce) to prevent the meatloaf from drying out.

5 . How long should I rest the meatloaf before slicing?

Let your meatloaf rest for at least 10 minutes after taking it out of the oven. This step allows the juices to redistribute, making each slice tender and juicy.

How to Make the Perfect Italian Meatloaf: Step-by-Step Guide

Name: How to Make the Perfect Italian Meatloaf: Step-by-Step Guide
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20); 1 lb Italian sausage (mild or spicy, casing removed); 1 cup Italian breadcrumbs; ½ cup whole milk; 2 eggs, beaten; ½ cup grated Parmesan cheese; 1 small onion, finely chopped; 3 cloves garlic, minced; 2 tbsp fresh parsley, chopped (or 1 tbsp dried); 1 tsp dried oregano; 1 tsp dried basil; ½ tsp salt; ½ tsp black pepper; ½ cup marinara sauce (or tomato sauce); 2 tbsp tomato paste; 1 tbsp balsamic vinegar; 1 tbsp honey (or brown sugar); ½ tsp garlic powder; ½ tsp dried oregano

Description

This Perfect Italian Meatloaf is a delicious, juicy, and flavor-packed twist on the classic comfort food. Made with a blend of ground beef and Italian sausage, infused with garlic, parmesan, and Italian herbs, then topped with a rich tomato glaze, this meatloaf is incredibly moist and satisfying. Serve it with a side of mashed potatoes or pasta for a hearty meal the whole family will love!

Ingredients

Scale

For the Meatloaf:

1 lb ground beef (80/20)
1 lb Italian sausage (mild or spicy, casing removed)
1 cup Italian breadcrumbs
½ cup whole milk
2 eggs, beaten
½ cup grated Parmesan cheese
1 small onion, finely chopped
3 cloves garlic, minced
2 tbsp fresh parsley, chopped (or 1 tbsp dried)
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
½ tsp black pepper

For the Glaze:

½ cup marinara sauce (or tomato sauce)
2 tbsp tomato paste
1 tbsp balsamic vinegar
1 tbsp honey (or brown sugar)
½ tsp garlic powder
½ tsp dried oregano

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Instructions

Preheat Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
Prepare the Meatloaf Mixture:
- In a small bowl, soak the breadcrumbs in milk for about 5 minutes until softened.
- In a large mixing bowl, combine ground beef, Italian sausage, eggs, Parmesan cheese, chopped onion, minced garlic, parsley, oregano, basil, salt, and pepper.
- Add the softened breadcrumb mixture and gently mix until just combined. Avoid overmixing to keep the meatloaf tender.
Shape the Meatloaf:
- Transfer the meat mixture to the prepared baking sheet or loaf pan. Shape it into a loaf, about 2 inches high.
Make the Glaze:
- In a small bowl, whisk together marinara sauce, tomato paste, balsamic vinegar, honey, garlic powder, and oregano.
Bake the Meatloaf:
- Spread half of the glaze over the meatloaf.
- Bake for 45 minutes, then spread the remaining glaze over the top.
- Continue baking for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
Rest & Serve:
- Remove from the oven and let it rest for 10 minutes before slicing. This helps retain juices for a moist meatloaf.
- Serve with mashed potatoes, pasta, or a fresh salad.

Notes

For an extra cheesy twist, stuff the meatloaf with mozzarella cheese before baking.
If you prefer a crispier crust, bake the meatloaf on a baking sheet instead of a loaf pan.
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice (approx. ⅙ of meatloaf)
Calories: 410 kcal
Sugar: 5g
Sodium: 720mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 30g
Cholesterol: 120mg