Italian Meatloaf

Name: Italian Meatloaf
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1 small yellow onion, diced; 6 cloves of garlic, minced; 1 tablespoon of olive oil; 32 ounces of ground beef; 16 ounces of ground Italian sausage; 3 large eggs; 3/4 cup of breadcrumbs; 3/4 cup of parmesan, grated; 15 ounces of tomato sauce; 2 teaspoons of garlic powder; 2 teaspoons of onion powder; 2 teaspoons of dried Italian herbs; 1 teaspoon of salt; 1/4 teaspoon of black pepper; 1/4 cup of fresh parsley, finely chopped; 15 ounces of tomato sauce; 1/2 - 1 cup of meatloaf pan drippings

September 12, 2024

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Meatloaf is such a classic and just about every mom prior to Y2K had her own special recipe.

Recently, the popularity of meatloaf seems to have fallen off a bit, but this Italian spin on the traditional recipe with sausage, parmesan, italian breadcrumbs and herbs will always be a staple in my kitchen.

Let’s get started…

Begin by cooking a diced yellow onion in some olive oil until they have softened. Add 6 cloves of finely minced garlic and cook for another 60 seconds or so and then transfer off of the heat.

Grab a big mixing bowl and add 32 ounces of ground beef and 16 ounces of ground italian sausage along with the softened onion and garlic, 3 large eggs, 3/4 cup of breadcrumbs or crushed chicharrones, 3/4 cup of grated parmesan, 15 ounces of tomato sauce, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of dried italian herbs, 1 teaspoon of salt, 1/4 teaspoon of black pepper and 1/4 cup of finely chopped fresh parsley.

Mix everything really well. I like to use my hands with the mixture. This recipe makes 2 big meatloaves, so you need to make sure everything is evenly distributed throughout the mixture, so you don’t get pockets of beef or sausage that hasn’t been incorporated.

If you are not confident in your mixing skills, here are some tips for bringing everything together successfully…

- - Consider mixing everything in a large cake pan instead of a bowl. This will help you to spread everything out thinner and reduce the risk of leaving parts of the mixture at the bottom of the bowl unseasoned.
  - Whisk the eggs well before adding them to the mix.
  - Sprinkle the seasoning over the entire surface instead of dropping the teaspoons in a single spot. This may sound like a no brainer, but we usually drop seasoning in one spot (especially when we are measuring it out) and this can be difficult to work throughout the other 99% of the mixture. Sprinkle that seasoning everywhere!

Once everything is evenly distributed, divide the mixture in half and form 2 oval meatloaves that are the same thickness. It can be tough to divide the mixture perfectly in half, but as long as the loaves are evenly thick, they will cook the same.

What Should I Bake My Meatloaf In?

- - Baking Sheet – You can bake meatloaves on a baking sheet, but there is always the risk of them spreading out during the beginning portion of the bake. If this possibility doesn’t bother you, this is a great option.
  - Loaf Pans – You can bake them in a large bread loaf pan (a minimum of 9″x5″) or use an actual meatloaf pan like this one, both of which will help them maintain their loaf shape as they bake, but only the tops will be caramelized. If you prefer a meatloaf with a caramelized outer crust then this option may not be for you.
  - Cake Pan – My preferred method is a 9″x13″ deep cake baking dish. Both meatloaves will fit inside of this dish and there will be just enough space to keep them together, but allow for maximum caramelization.

Whichever vessel you choose, grease it generously and bake your meatloaves in a 375 degree oven for 50-55 minutes or until the internal temperature reads 165 degrees. I like to wait until the outside is caramelized and golden brown and the loaves feel springy to the touch.

You have probably noticed (and maybe even concerned by the fact) that my recipe doesn’t have a ketchup glaze. I prefer a tomato gravy to a ketchup glaze, so as soon as you pull the meatloaves out of the oven, let them rest while we whip up a simple tomato gravy.

Place a saucepan over medium heat and add 15 ounces of tomato sauce. Begin by adding 1/2 cup of the drippings from the meatloaf pan and bring the gravy to a low simmer. Add more drippings if your prefer a thinner consistency and add salt or black pepper if desired.

Once the loaves have rested for about 10 minutes, carefully transfer them onto a cutting board and use a sharp or serrated knife to slice each loaf into inch thick slices and drizzle all of them with your tomato gravy.

I also add some grated parmesan and finely chopped parsley over everything to make things pretty and keep adding even more flavor.

I have always served meatloaf with mashed potatoes and something green… either green beans, peas, roasted brussel sprouts or broccoli. There is something classic about meatloaf and mashed potatoes, so I am not even considering breaking those two up, but it really can be paired up with almost anything. Meatloaf is so versatile.

This meatloaf doesn’t stray too far from the classic, but with the addition of Italian sausage, parmesan cheese and Italian herbs, it has wonderful flavors that I love. If you are looking for a fabulous meatloaf recipe then I would love for you to give this one a try. I think you are going to love it!

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