Prep Time: 15 minutes

Cooking Time: 65–70 minutes

Total Time: 1 hour 20 minutes – 1 hour 25 minutes

Nutritional Information (per serving, approx.):

Calories: 430
Protein: 32g
Sodium: 820mg

FAQs

1. Can I use ground turkey instead of beef?

Yes! Turkey works great—just reduce baking time slightly.

2. How do I keep meatloaf from drying out?

Soaked breadcrumbs, eggs, cheese, and marinara add moisture. Don’t overbake.

3. Can I prepare Italian Meatloaf ahead of time?

Absolutely—assemble the loaf, cover, and refrigerate up to 24 hours before baking.

4. Can I freeze leftover meatloaf?

Yes. Freeze slices wrapped tightly for up to 2 months.

5. Why did my meatloaf fall apart?

It may have been sliced too soon or lacked enough binder (breadcrumbs/eggs).

Conclusion

Italian Meatloaf turns a classic comfort recipe into a rich, deeply flavorful centerpiece dish filled with Italian herbs, garlic, cheese, and marinara. Every slice is tender, juicy, and comforting—perfect for family dinners, Sunday meals, or an easy weeknight dish that tastes like it came from an Italian restaurant. This recipe is easy, customizable, and absolutely delicious.

Whenever you’re craving a hearty, cheesy, flavorful dinner, this Italian Meatloaf will always deliver.

For the Meatloaf

2 lbs ground beef (80/20 recommended)
1 cup Italian breadcrumbs
½ cup milk
2 large eggs
1 medium onion, finely diced
4 cloves garlic, minced
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
1 ½ teaspoons salt
1 teaspoon black pepper
1 tablespoon Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup fresh parsley, chopped
¾ cup marinara sauce (plus extra for topping)

Optional Filling Layer

1 additional cup shredded mozzarella cheese
½ cup marinara for layering

For the Topping

½ cup marinara sauce
½ cup mozzarella cheese
2 tablespoons grated parmesan
Fresh basil or parsley for garnish

Instructions

Step 1: Prepare the breadcrumb mixture

In a bowl, combine the Italian breadcrumbs and milk. Let them soak for 5 minutes. This step helps keep the meatloaf extra moist and tender.

Step 2: Sauté aromatics

In a skillet, cook diced onion in a little olive oil until soft and translucent. Add minced garlic and cook for 1 minute. Allow to cool.

Step 3: Mix the meatloaf base

In a large mixing bowl, combine ground beef, soaked breadcrumbs, eggs, sautéed onion and garlic, parmesan cheese, seasonings, salt, pepper, and chopped parsley. Mix gently with your hands until just combined—overmixing makes meatloaf dense.

Step 4: Add cheese and marinara

Fold in the shredded mozzarella and ¾ cup marinara sauce. This adds moisture and rich flavor inside the loaf.

Step 5: Optional stuffed center

If you want a cheesy center, press half of the meat mixture into a loaf shape on a lined baking sheet. Add a layer of mozzarella and marinara, then cover with the remaining meat mixture and seal the edges.

Step 6: Shape and bake

Form the meat mixture into a loaf shape on a baking sheet or place into a loaf pan. Preheat the oven to 375°F (190°C). Bake for 45 minutes.

Step 7: Add topping and finish baking

Remove the meatloaf from the oven and top with marinara, mozzarella, and parmesan. Return to the oven and bake for an additional 20–25 minutes, or until the cheese is melted and bubbly and the internal temperature reaches 160°F (71°C).

Step 8: Rest before slicing

Let the meatloaf rest for at least 10 minutes before slicing. This makes it hold together beautifully.

Notes

Avoid pressing the meat too tightly when forming the loaf. A gently shaped loaf allows heat to circulate better, maintaining juiciness. Also, always let the loaf rest before cutting—this prevents crumbling and keeps slices nice and clean.