This Italian Herb Meatloaf elevates a classic comfort food with vibrant, fresh herbs and a tangy-sweet glaze. The combination of ground beef and pork creates a moist, tender texture that’s packed with savory flavor. It’s a satisfying, aromatic meal perfect for a cozy family dinner.
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Why You’ll Love This Italian Herb Meatloaf
- Fresh, aromatic flavor: Generous fresh herbs and oregano infuse every bite.
- Perfectly tender texture: A beef-pork blend and panade keep it juicy and intact.
- Irresistible glaze: Tangy-sweet ketchup-balsamic topping caramelizes beautifully.
- Great for make-ahead: Prep ahead or enjoy delicious next-day sandwiches.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 450 g ground beef (80/20 blend is ideal)
- 450 g ground pork
- 100 g dry breadcrumbs
- 2 large eggs, lightly beaten
- 120 ml whole milk
- 75 g grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh basil, finely chopped
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- For the Glaze: 120 ml ketchup, 2 tbsp balsamic vinegar, 1 tbsp brown sugar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a skillet, and a small bowl for the glaze.
Don’t be tempted to skip sautéing the onions and garlic—it’s a crucial step. It softens their sharp bite and brings out a natural sweetness that forms the flavor foundation of the entire loaf. And that Parmesan? It melts into the meat, adding a subtle, salty, umami richness that is just… chef’s kiss.
Nutrition (per serving)
| Calories: | 410 kcal |
| Protein: | 28 g |
| Fat: | 25 g |
| Carbs: | 16 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use extra-lean meat. A bit of fat from an 80/20 beef blend and the ground pork is essential for keeping the meatloaf moist and flavorful. If you use very lean meat, you risk a dry and crumbly result.
- Fresh herbs make a world of difference. While you could use dried parsley and basil in a pinch, the flavor will be much more muted. Fresh herbs provide a vibrant, almost peppery brightness that cuts through the richness of the meat.
- Handle the meat mixture gently. The biggest mistake is overmixing and compacting the meat. Use your hands and mix just until the ingredients are combined. Overworking it will make the final texture tough and dense.
- Why a panade? The mixture of breadcrumbs and milk might seem odd, but it’s a classic binder. It absorbs moisture and releases it during cooking, ensuring the meatloaf stays incredibly tender and doesn’t dry out.
How to Make Italian Herb Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). Then, grab your skillet and heat the olive oil over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing. Add the minced garlic and cook for just one more minute, until fragrant. You don’t want the garlic to brown, as it can turn bitter. Remove the skillet from the heat and let this mixture cool completely. This is important—adding hot onions to the meat can start cooking the eggs prematurely.
Step 2: While the onions are cooling, let’s make the panade. In your large mixing bowl, combine the dry breadcrumbs and the whole milk. Stir it together and let it sit for a few minutes. You’ll see it form a thick, paste-like consistency. This humble paste is the secret to a supremely tender meatloaf, I promise you.
Step 3: Now, add the cooled onion and garlic mixture to the bowl with the panade. To this, add the ground beef, ground pork, lightly beaten eggs, grated Parmesan, fresh parsley, fresh basil, dried oregano, salt, and pepper. It might look like a lot, but trust the process.
Step 4: Here’s the crucial part: mixing. I find using my (clean!) hands is the best tool for the job. Gently mix everything together, turning and folding the mixture over itself. Stop the very second all the ingredients are evenly distributed. You should see the herbs and onions speckled throughout, but the meat should not look smooth or pasty. Overmixing is the enemy of a tender texture.
Step 5: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Why ungreased? A little fat will render out as it cooks, and it helps create a nice crust on the bottom. Use your hands to gently press the mixture into the pan, shaping it into a neat loaf, but again, don’t pack it down too firmly.
Step 6: In a small bowl, whisk together the ketchup, balsamic vinegar, and brown sugar for the glaze. The balsamic adds a wonderful tangy depth that balances the sweetness perfectly. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it into an even layer with the back of the spoon.
Step 7: Place the loaf pan in the preheated oven and bake for 45 minutes. After this time, carefully remove it from the oven and spread the remaining glaze over the top. This two-stage glazing gives you a beautiful, deeply caramelized finish without it burning. Return the meatloaf to the oven and bake for another 15-20 minutes.
Step 8: The meatloaf is done when the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. The top should be sticky and glazed, and the edges will be pulling away from the sides of the pan slightly. Once out of the oven, let it rest in the pan for at least 10-15 minutes. This allows the juices to redistribute, making it easier to slice neatly.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly in plastic and foil; freeze up to 3 months.
- Reviving: Reheat slices covered with foil at 325°F until warmed through.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, creamy potatoes are the perfect vehicle for sopping up any juices from the meatloaf.
- Roasted Green Beans with Almonds — Their slight crunch and nutty flavor provide a lovely textural contrast and a fresh, green element to the plate.
- A Simple Arugula Salad — Tossed with a lemony vinaigrette, the peppery arugula cuts through the richness of the meat and adds a bright, clean note.
Drinks
- A Medium-Bodied Red Wine — Think a Chianti or a Sangiovese. Their bright acidity and cherry notes complement the herbal and tomatoey flavors in the meatloaf beautifully.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully palate-cleansing between bites of the savory, rich meat.
Something Sweet
- Tiramisu — Staying with the Italian theme, a classic, coffee-soaked tiramisu provides a cool, creamy, and decadent finish to the meal.
- Lemon Sorbet — A scoop of intensely tart and refreshing lemon sorbet is the perfect light dessert to enjoy after such a hearty main course.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. This is public enemy number one for meatloaf. Squeezing and compacting the mixture activates the proteins in the meat too much, resulting in a tight, rubbery, and tough texture instead of a tender, loose crumb.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing the meatloaf straight from the oven will cause all those precious juices to run out onto the cutting board, leaving you with a drier loaf. Letting it rest is non-negotiable.
- Mistake: Not using a thermometer. Guessing doneness by time or color is a recipe for either undercooked or dry, overcooked meatloaf. An instant-read thermometer is a small investment for perfectly cooked meat every single time.
- Mistake: Adding the glaze all at once. If you put all the sugary glaze on at the beginning, the top will likely burn before the inside is cooked through. Adding it in two stages gives you that perfect, caramelized finish.
Expert Tips
- Tip: Try a free-form loaf. For more crusty surface area, skip the loaf pan. Shape the mixture into a oval loaf on a parchment-lined baking sheet. You’ll get more of that delicious, glazed exterior on all sides.
- Tip: Add a hidden cheesy center. Press about 100g of shredded mozzarella into a log shape and place it in the center of the meat mixture before shaping. When you slice it, you’ll get a gorgeous, melty cheese surprise.
- Tip: Make mini meatloaves. Divide the mixture into a muffin tin for individual portions. They’ll cook in about 20-25 minutes and are perfect for portion control or a fun family dinner.
- Tip: Use panko for extra lightness. If you prefer a slightly lighter texture, swap the dry breadcrumbs for panko (Japanese-style breadcrumbs). They’re airier and will create a more delicate crumb.
FAQs
Can I make this Italian Herb Meatloaf ahead of time?
Absolutely, it’s a fantastic make-ahead dish. You can prepare the meat mixture, press it into the loaf pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. You might need to add a few extra minutes to the baking time since it will be going into the oven cold. You can also bake it completely, let it cool, and then reheat individual slices later.
What’s the best way to reheat leftovers?
The best way to keep leftover meatloaf moist is to reheat it gently. I recommend placing slices on a baking sheet, covering them loosely with foil, and warming them in a 325°F (160°C) oven for 10-15 minutes. You can also microwave it, but be careful—do it in short bursts with a small cup of water in the microwave to keep the steam from making it rubbery.
Can I use only ground beef?
You can, but the flavor and texture won’t be quite the same. The pork adds a wonderful fat content and a slightly sweeter, more complex flavor. If you must use only beef, I’d recommend using an 85/15 blend to ensure it doesn’t dry out. The combination is really what makes this recipe special.
My meatloaf is always crumbly. What am I doing wrong?
Crumbling is usually a sign of not enough binder or overmixing. Make sure you’re using the correct amount of breadcrumbs and eggs. Also, ensure you’re letting the meatloaf rest fully after baking—this allows the structure to set. If it’s still an issue, try adding one more egg white to your next batch for extra binding power.
Can I freeze a cooked meatloaf?
Yes, it freezes beautifully! Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw it overnight in the refrigerator before reheating using the gentle oven method described above.
Italian Herb Meatloaf
Make the best Italian Herb Meatloaf with a tangy-sweet glaze. This easy recipe is juicy, flavorful & perfect for family dinner. Get the recipe now!
Ingredients
For the Meatloaf:
-
1 tbsp olive oil
-
1 large yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
450 g ground beef (80/20 blend is ideal)
-
450 g ground pork
-
100 g dry breadcrumbs
-
2 large eggs (lightly beaten)
-
120 ml whole milk
-
75 g grated Parmesan cheese
-
1/4 cup fresh parsley (finely chopped)
-
2 tbsp fresh basil (finely chopped)
-
2 tsp dried oregano
-
1 tsp salt
-
1/2 tsp freshly ground black pepper
For the Glaze:
-
120 ml ketchup
-
2 tbsp balsamic vinegar
-
1 tbsp brown sugar
Instructions
-
Start by preheating your oven to 375°F (190°C). Then, grab your skillet and heat the olive oil over medium heat. Add the finely chopped onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing. Add the minced garlic and cook for just one more minute, until fragrant. You don’t want the garlic to brown, as it can turn bitter. Remove the skillet from the heat and let this mixture cool completely. This is important—adding hot onions to the meat can start cooking the eggs prematurely.01
-
While the onions are cooling, let's make the panade. In your large mixing bowl, combine the dry breadcrumbs and the whole milk. Stir it together and let it sit for a few minutes. You’ll see it form a thick, paste-like consistency. This humble paste is the secret to a supremely tender meatloaf, I promise you.02
-
Now, add the cooled onion and garlic mixture to the bowl with the panade. To this, add the ground beef, ground pork, lightly beaten eggs, grated Parmesan, fresh parsley, fresh basil, dried oregano, salt, and pepper. It might look like a lot, but trust the process.03
-
Here’s the crucial part: mixing. I find using my (clean!) hands is the best tool for the job. Gently mix everything together, turning and folding the mixture over itself. Stop the very second all the ingredients are evenly distributed. You should see the herbs and onions speckled throughout, but the meat should not look smooth or pasty. Overmixing is the enemy of a tender texture.04
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Why ungreased? A little fat will render out as it cooks, and it helps create a nice crust on the bottom. Use your hands to gently press the mixture into the pan, shaping it into a neat loaf, but again, don't pack it down too firmly.05
-
In a small bowl, whisk together the ketchup, balsamic vinegar, and brown sugar for the glaze. The balsamic adds a wonderful tangy depth that balances the sweetness perfectly. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it into an even layer with the back of the spoon.06
-
Place the loaf pan in the preheated oven and bake for 45 minutes. After this time, carefully remove it from the oven and spread the remaining glaze over the top. This two-stage glazing gives you a beautiful, deeply caramelized finish without it burning. Return the meatloaf to the oven and bake for another 15-20 minutes.07
-
The meatloaf is done when the internal temperature registers 160°F (71°C) on an instant-read thermometer inserted into the center. The top should be sticky and glazed, and the edges will be pulling away from the sides of the pan slightly. Once out of the oven, let it rest in the pan for at least 10-15 minutes. This allows the juices to redistribute, making it easier to slice neatly.08
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