Italian Meatloaf Recipe (Polpettone)

Cozy, cheesy, and full of Italian flavor, this authentic Italian Meatloaf (Polpettone, or giant meatball) is baked right in tomato sauce for the juiciest, most comforting meal. With simple ingredients and rustic charm, it’s a recipe the whole family will love. It is the best meatball recipe you will ever eat- I promise!

You’ll love my best polpette Italian meatballs. Serve with creamy polenta and crusty no-knead bread.

Why you’ll love this family favorite!

This is NOT your average meatloaf- this is the best meatloaf recipe you’ll ever taste, and I stand by that!

This recipe brings me right back to my nonna’s kitchen in Sardegna. She always made polpettone on Sundays, baked slowly in sauce until tender and bursting with flavor. It’s one of those meals that feels like a hug at the table, simple yet special. Every time I make it, I’m reminded that the best dishes are the ones shared with family.

Made With Amore,

Simple Ingredients

This classic meatloaf is made with wholesome ingredients you can feel good about feeding your family and friends.

• Onion, Carrot & Celery (how to make Italian soffritto) – the classic Italian flavor base, adds sweetness and depth.
• Garlic – fresh and fragrant- infuses the meat with savory aroma.
• Olive Oil – for sautéing the vegetables and bringing richness.
• Ground Beef & Pork – the perfect blend for juicy, flavorful meatloaf.
• Day-Old Bread + Milk – soaked together to make a tender panade that keeps the loaf moist. This is what my Nonna taught me, and it’s better than bread crumbs.
• Eggs – bind everything together for the perfect slice.
• Fresh Herbs (parsley & basil) – brighten the meat mixture with fresh Italian flavor.
• Balsamic Vinegar – a touch of sweetness and acidity that enhances the richness.
• Parmigiano-Reggiano – sharp, salty, and nutty; essential for authentic Italian taste.
• Salt & Black Pepper – simple seasonings that bring balance.
• Marinara Sauce – for baking and serving; use my homemade sugo al pomodoro for the best flavor.

See the recipe card for exact quantities.

Substitutions and Variations

• Meat Choices: Use a blend of ground turkey, beef, pork, and veal for a richer, more traditional Italian flavor. You can also swap the pork for mild Italian sausage if you like extra seasoning and juiciness. Try my Italian sausage meatballs.
• Cheese Options: Parmesan cheese is classic, but Pecorino Romano adds a sharper bite. For a gooey topping, finish with slices of provolone or mozzarella cheese during the last 10 minutes of baking.
• Herbs: Fresh parsley and basil are authentic, but oregano or thyme can be added if you prefer a more herbaceous flavor. Try adding my homemade Italian seasoning.
• Sauce: A simple marinara is traditional, but you can make it more luxurious with my Italian tomato cream sauce or even my homemade turkey gravy for a twist.
• Vegetable Boost: Sneak in finely chopped spinach, mushrooms, or zucchini for extra nutrition and flavor—this also helps keep the loaf moist.
• Mini Meatloaves: Shape into individual loaves or even large meatballs for faster cooking and easier serving.
• Gluten-Free: Swap the bread for gluten-free bread or cooked rice mixed with milk—still soft, but celiac-friendly.
• Holiday Special: Wrap the loaf in thin slices of pancetta before baking for a festive presentation and savory crust. You’ll love my porchetta roast.

How To Make Italian Meatloaf

This is a step-by-step photo overview of this rustic Italian meatloaf recipe; the full instrcutions are in the recipe card below. You won’t need a loaf pan since it bakes in the sauce.

Step #1: Sauté the vegetables.
In a skillet, heat olive oil over medium heat. Add onion, carrot, and celery. Cook until softened, about 5–6 minutes.
Stir in garlic and cook for 1 minute more. Remove from heat and cool slightly.

Step #2: Prepare the panade.
In a bowl, combine the torn day-old bread with milk. Let soak until soft, then mash lightly with a fork.

Step #3: Mix the meatloaf. In a large bowl, combine the ground beef, ground pork, cooled vegetables, eggs, parsley, basil, balsamic vinegar, salt, and pepper.
Add the soaked bread and Parmigiano.

Step #4: Mix gently until just combined (do not overwork).

Step #5: Prepare the baking dish. Preheat oven to 375°F (190°C). Spread half of the marinara sauce on the bottom of a 9×13-inch baking dish. Place the shaped loaf on top of the sauce. Spoon the remaining sauce over the top of the loaf.

Step #6: Bake. Bake uncovered for about 50 minutes, or until the internal temperature reaches 160°F (71°C).
If the top begins to brown too quickly, tent lightly with foil.

Rest and serve. Let the meatloaf rest for 10 minutes before slicing. If desired, grate more Parmigiano on the top of the meatloaf before serving.
Serve hot with the remaining marinara sauce spooned on each slice. Serve with polenta, pasta, or crusty bread. Enjoy!

Make-Ahead Storage and Reheating

• Make Ahead: Assemble up to 1 day in advance, cover, and refrigerate. Bake straight from the fridge, adding 10 extra minutes. Or bake fully, cool, and refrigerate up to 4 days or freeze up to 3 months.
• Storing Leftovers: Keep slices in an airtight container with a spoonful of sauce over each piece. Refrigerate up to 4 days. It’s even better the next day!
• Freezing: Freeze whole loaf or slices (with parchment between) for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm in a 325°F oven, covered with foil, until heated through. For quicker reheating, use a skillet with sauce or microwave slices with a damp paper towel.

What to Serve with Italian Meatloaf?

Sides for classic meatloaf include our best mashed potatoes, Tuscan roasted broccoli, or homemade pappardelle pasta. Leftovers make delicious meatloaf sandwiches on crusty Italian bread.

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