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Sliced Italian meatloaf on a platter.

Italian Meatloaf

By Jennifer Segal
Think of this Italian meatloaf as one big giant meatball, packed with familiar flavors but on a grander, more satisfying scale.
Servings: 4 to 6
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Ingredients

  • 1 small onion cut into 1-in pieces
  • 1 carrot cut into 1-in pieces
  • 1 stalk celery cut into 1-in pieces
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 2 large eggs
  • ¼ cup finely chopped fresh basil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 lbs meatloaf mix or use 1½ lbs (680 g) 85% lean ground beef plus ½ lb (227 g) ground pork
  • ⅔ cup Italian-style bread crumbs
  • ¾ cup grated Parmigiano-Reggiano
  • ¾ cup marinara sauce, plus more for serving
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
  • Place the onion, carrot, celery, and garlic in a food processor fitted with the steel blade and pulse until the vegetables are minced. (Alternatively, you can mince all of the vegetables by hand.)
  • Heat the oil in a medium skillet over medium heat. Add the minced vegetables and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown. Let cool until just warm.
  • In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and Worcestershire sauce.
  • Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix with your hands until evenly combined.
  • Form the meat mixture into a 9 x 5-in (23 x 13-cm) loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides.
  • Bake for 65 for 70 minutes, or until an instant-read thermometer registers 160°F (71°C) in the middle of the meatloaf. Let the meatloaf rest for about 10 minutes. Scrape any fat away from the edges of the meatloaf (it will ooze out and brown while baking), then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve with more marinara sauce on the side, if desired.

Notes

Freezing Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F (150°F) oven until hot in the middle. You can also freeze the meatloaf for up to 2 months before baking. Wrap the shaped loaf tightly in plastic wrap, then in foil. Add the marinara sauce after defrosting, when you are ready to bake and serve.

Nutrition Information

Per serving (6 servings)Calories: 585kcalCarbohydrates: 15gProtein: 35gFat: 42gSaturated Fat: 15gCholesterol: 180mgSodium: 966mgFiber: 2gSugar: 4g
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.