This Italian Meatloaf transforms a classic comfort food with rich Parmesan, fresh herbs, and a tangy tomato glaze. It’s surprisingly simple yet deeply satisfying, perfect for Sunday dinners or any cozy meal. The aroma as it bakes is pure Italian comfort.
Nothing beats a great Italian Meatloaf. Whether you're a fan of Meatloaf Recipes or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Italian Meatloaf
- Moist & flavorful: A meat blend and panade guarantee a tender, juicy slice every time.
- Sticky tomato glaze: Bakes into a sweet, tangy, caramelized crust with gorgeous gloss.
- Complete meal: Hearty and balanced, needing just a simple salad or roasted veggies.
- Amazing leftovers: Flavors deepen overnight, making next-day sandwiches a treat.
Ingredients & Tools
For the Aromatics
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
For the Panade
- 100 g fresh breadcrumbs (about 1 ½ cups)
- 120 ml whole milk (½ cup)
For the Meat Mixture
- 450 g ground beef (85% lean)
- 450 g ground pork
- 2 large eggs, lightly beaten
- 80 g grated Parmesan cheese (about ¾ cup)
- ¼ cup fresh parsley, finely chopped
- 2 tsp dried oregano
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
For the Glaze
- 150 ml ketchup (½ cup + 2 tbsp)
- 2 tbsp balsamic vinegar
- 1 tsp Worcestershire sauce
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a skillet, and a small bowl for the glaze.
Notes: Don’t skip the panade—it’s the secret to a tender texture. A mix of beef and pork gives a richer flavor than using just one meat.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 27 g |
| Carbs: | 15 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 lean beef. A little fat is essential for flavor and moisture. An 85/15 blend is perfect here, as the fat will render out during baking, basting the meatloaf from the inside and keeping it incredibly juicy.
- Fresh breadcrumbs are best. Simply pulse a few slices of stale Italian or French bread in a food processor. They create a lighter, more delicate texture than the dense, pre-packaged kind, which can make the loaf a bit heavy.
- Grate your own Parmesan. The pre-grated stuff in a tub often contains anti-caking agents that can prevent it from melting properly into the meat mixture. Freshly grated Parmesan will incorporate beautifully and give you the best, nuttiest flavor.
- Let your meat come to room temperature. Taking your ground meat out of the fridge 20-30 minutes before you start mixing will make it easier to combine with the other ingredients without overworking it, which is key for a tender result.
How to Make Italian Meatloaf
Step 1: Sauté the Aromatics. Preheat your oven to 375°F (190°C). Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. You’ll notice the sweet aroma filling your kitchen. Add the minced garlic and cook for just one more minute until fragrant, being careful not to let it burn. Set this mixture aside to cool completely. This step is crucial—adding hot onions to the meat mixture could start cooking the eggs prematurely.
Step 2: Create the Panade. In your large mixing bowl, combine the fresh breadcrumbs and the whole milk. Stir it together and let it sit for about 5 minutes. You’ll see the breadcrumbs soften and absorb the milk, turning into a thick, paste-like mixture. This panade is your insurance policy against a dry, crumbly meatloaf, as it helps to bind the moisture into the meat during the cooking process.
Step 3: Combine the Meat Mixture. To the bowl with the panade, add the cooled onion and garlic, ground beef, ground pork, beaten eggs, grated Parmesan, chopped parsley, oregano, salt, and pepper. Now, here’s the important part: use your hands to mix everything together. It might feel a little messy, but it’s the best way to ensure everything is evenly distributed without over-mixing. Combine just until you no longer see streaks of individual ingredients—overworking the meat will make the final loaf tough.
Step 4: Shape and Place in Pan. Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Gently press it down into the corners and smooth the top with your hands or a spatula. An ungreased pan helps the meatloaf develop a better crust on the bottom and sides. Don’t pack it down too firmly; a light touch is all you need.
Step 5: Make and Apply the Glaze. In a small bowl, whisk together the ketchup, balsamic vinegar, and Worcestershire sauce. The balsamic adds a lovely tangy depth that cuts through the richness of the meat. Spoon about two-thirds of this glaze over the top of the meatloaf, using the back of the spoon to spread it into an even layer that covers the entire surface.
Step 6: Bake to Perfection. Place the loaf pan in the preheated oven and bake for 45 minutes. Then, carefully remove it and spoon the remaining glaze over the top. This second application gives it an extra layer of flavor and a beautiful, glossy finish. Return it to the oven and bake for another 15-20 minutes, or until the internal temperature registers 160°F (71°C) on an instant-read thermometer. The top should be bubbly and caramelized.
Step 7: Rest Before Slicing. Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes. This is non-negotiable! Resting allows the juices to redistribute throughout the loaf. If you slice it immediately, all those wonderful juices will run out, and you’ll be left with a drier texture. After resting, use a spatula to gently loosen the edges, then carefully lift it out onto a cutting board to slice.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 4 days.
- Freezer: Wrap whole loaf or slices in plastic and foil; freeze up to 3 months.
- Reviving: Thaw overnight in fridge; reheat covered at 300°F until warm.
Serving Suggestions
Complementary Dishes
- Creamy Polenta — The soft, buttery texture is the perfect bed for a slice of meatloaf and soaks up any extra juices beautifully.
- Garlic Mashed Potatoes — A classic, comforting pairing that makes the whole meal feel like a special occasion.
- Simple Arugula Salad — The peppery arugula with a lemony vinaigrette provides a fresh, bright contrast to the rich, savory meat.
Drinks
- Chianti Classico — The bright acidity and cherry notes of this Italian red wine cut through the fat and complement the tomato glaze perfectly.
- Sparkling Water with Lemon — A refreshing, non-alcoholic option that cleanses the palate between bites of the hearty meatloaf.
- An Italian Lager — A crisp, cold beer like Peroni is fantastic with the savory, herby flavors and makes for a very relaxed meal.
Something Sweet
- Tiramisu — You can’t go wrong with this classic. The coffee-and-cocoa flavors are a wonderful, light finish after a rich main course.
- Lemon Sorbet — Its bright, clean citrus flavor is incredibly refreshing and acts as a perfect palate cleanser.
- Panna Cotta with Berry Compote — The silky, smooth texture and slightly sweet-tart berries provide an elegant, simple ending.
Top Mistakes to Avoid
- Overmixing the meat. This develops the proteins too much, resulting in a dense, tough, almost sausage-like texture instead of a tender, crumbly one. Mix just until combined.
- Not using a thermometer. Guessing doneness is a recipe for either dry, overcooked meatloaf or an undercooked, unsafe one. An instant-read thermometer is your best friend here.
- Skipping the rest time. I’ve messed this up before too, and you end up with a pool of juices on the plate and a drier loaf. Patience is key for a juicy slice.
- Packing the loaf pan too tightly. This can prevent heat from circulating evenly and also contributes to a denser final product. A gentle press is all you need.
Expert Tips
- Tip: For a free-form loaf, line a baking sheet with parchment paper and shape the meat mixture into a 9×5-inch loaf directly on the sheet. This gives you more caramelized surface area on all sides and allows fat to drain away.
- Tip: If you have time, cover and refrigerate the shaped meatloaf for an hour before baking. This helps the flavors meld and makes the loaf firmer, so it slices more cleanly.
- Tip: Add a surprise layer! Before shaping the main loaf, press half the mixture into the pan, add a layer of thinly sliced provolone or mozzarella, then top with the remaining meat mixture for a cheesy, gooey center.
- Tip: For a smokier glaze, add a teaspoon of smoked paprika to the ketchup mixture. It adds a wonderful depth that plays really well with the beef and pork.
FAQs
Can I make this Italian Meatloaf ahead of time?
Absolutely, and it’s a great timesaver. 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 mix the glaze ahead and keep it in a separate container in the fridge.
What can I use instead of ground pork?
No problem! An equal amount of ground veal or ground turkey (preferably a mix of dark and light meat for fat content) would work well. You could also use all beef, but I’d recommend a 80/20 blend to ensure it stays moist. The pork just adds a specific richness and flavor that is classic in Italian meatballs and meatloaves.
Why is my meatloaf falling apart when I slice it?
This usually happens for one of two reasons. First, it might not have rested long enough after baking—those 15 minutes are crucial for the structure to set. Second, there might not have been enough binder. Make sure you’re using the correct amount of breadcrumbs and eggs. If it’s a recurring issue, try adding one more egg yolk to the mixture for extra binding power.
Can I freeze cooked Italian Meatloaf?
You sure can! 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 well for up to 3 months. To reheat, thaw it overnight in the refrigerator and then warm it, covered with foil, in a 300°F (150°C) oven until heated through. This keeps it from drying out.
Is there a way to make this gluten-free?
Yes, it’s an easy swap. Instead of fresh breadcrumbs, use an equal amount of gluten-free breadcrumbs or even ¾ cup of cooked, cooled quinoa. The quinoa works surprisingly well as a binder and adds a nice, subtle texture. Just make sure your Worcestershire sauce is a gluten-free brand, as some are not.
Italian Meatloaf
Make the best Italian Meatloaf with Parmesan, herbs, and a sticky tomato glaze. This easy, juicy recipe is perfect for family dinners. Get the recipe now!
Ingredients
For the Aromatics:
-
1 tbsp olive oil
-
1 medium yellow onion (finely diced)
-
2 cloves garlic (minced)
For the Panade:
-
100 g fresh breadcrumbs (about 1 ½ cups)
-
120 ml whole milk (½ cup)
For the Meat Mixture:
-
450 g ground beef (85% lean)
-
450 g ground pork
-
2 large eggs (lightly beaten)
-
80 g grated Parmesan cheese (about ¾ cup)
-
0.25 cup fresh parsley (finely chopped)
-
2 tsp dried oregano
-
1.5 tsp kosher salt
-
1 tsp freshly ground black pepper
For the Glaze:
-
150 ml ketchup (½ cup + 2 tbsp)
-
2 tbsp balsamic vinegar
-
1 tsp Worcestershire sauce
Instructions
-
Preheat your oven to 375°F (190°C). Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for about 5-7 minutes, until it becomes soft and translucent. Add the minced garlic and cook for just one more minute until fragrant, being careful not to let it burn. Set this mixture aside to cool completely.01
-
In your large mixing bowl, combine the fresh breadcrumbs and the whole milk. Stir it together and let it sit for about 5 minutes.02
-
To the bowl with the panade, add the cooled onion and garlic, ground beef, ground pork, beaten eggs, grated Parmesan, chopped parsley, oregano, salt, and pepper. Use your hands to mix everything together just until you no longer see streaks of individual ingredients.03
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Gently press it down into the corners and smooth the top with your hands or a spatula.04
-
In a small bowl, whisk together the ketchup, balsamic vinegar, and Worcestershire sauce. Spoon about two-thirds of this glaze over the top of the meatloaf, using the back of the spoon to spread it into an even layer that covers the entire surface.05
-
Place the loaf pan in the preheated oven and bake for 45 minutes. Then, carefully remove it and spoon the remaining glaze over the top. Return it to the oven and bake for another 15-20 minutes, or until the internal temperature registers 160°F (71°C) on an instant-read thermometer.06
-
Once out of the oven, let the meatloaf rest in the pan on a wire rack for at least 10-15 minutes. After resting, use a spatula to gently loosen the edges, then carefully lift it out onto a cutting board to slice.07
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