Italian Meatloaf Recipe

two slices of Italian meatloaf on a plate with extra sauce on top and bread on the side.

5 from 1 vote

Tender, cheesy, and bursting with Italian flavor this meatloaf tastes like a giant baked meatball. from Nonna's kitchen. The secrets? Using fresh herbs, good Parmigiano, and a panade made from day-old bread and milk for the perfect moist texture.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Italian

Keyword: meatloaf, polpette recipe

Servings: -8 servings

Author: Elena Davis

Ingredients

1 recipe homemade sugo al pomodoro or 4 cups store bought marinara sauce.
1 medium yellow onion petite diced
1 carrot petite diced
1 stalk celery petite diced
3 garlic cloves finely chopped
2 tablespoons olive oil
2 large eggs
¼ cup finely chopped fresh parsley
¼ cup chopped fresh basil
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar aged from Modena, if possible
1 pound ground beef
1 pound ground pork
1 ½ cups day-old bread torn into small pieces
½ cup whole milk
1 cup grated Parmigiano-Reggiano cheese

Instructions

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.

Prepare the panade

In a bowl, combine the torn day-old bread with milk. Let soak until soft, then mash lightly with a fork.

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.
Mix gently until just combined (do not overwork).

Prepare the baking dish

Preheat oven to 375°F (190°C).
Spread half of the marinara sauce on the bottom of a 9x13-inch baking dish.
Place the shaped meatloaf on top of the sauce. Spoon the remaining sauce over the top of the loaf.

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 parmiggiano on the top of the meatloaf before serving.
Serve hot with extra warm sauce spooned on each slice. Serve with polenta, pasta, or crusty bread. Enjoy!

Notes

Make Ahead: Assemble the meatloaf up to 1 day in advance. Cover tightly and refrigerate until ready to bake. Let it sit at room temperature for 20 minutes before placing in the oven.
Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Wrap baked (or unbaked) meatloaf tightly in plastic wrap and foil; freeze up to 3 months. Thaw overnight in the fridge.
Reheating: Warm slices in a 325°F oven, covered with foil, until heated through. Add a spoonful of marinara sauce before reheating to keep it moist.

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