This Italian Meatloaf is hearty, tender, and easy to make with a combination of ground beef and sausage. It’s packed with classic Italian flavors, plenty of cheese, and topped with marinara sauce and melted mozzarella for the perfect finish.
Italian Meatloaf Recipe Summary
- Italian-Style Twist: Ground beef and Italian sausage combine with marinara, Parmesan, and mozzarella for a more flavorful take on classic meatloaf.
- Saucy and Cheesy Center and Top: Mozzarella and marinara are mixed into the loaf and added on top for extra richness.
- Moist, Tender Texture: Milk, eggs, and breadcrumbs keep the loaf soft while holding its shape.
- Feeds a Crowd: Serves 6–8 and slices clean after resting, making it great for family dinners or leftovers.
If you’re a fan of traditional meatloaf but want to change things up a bit, this Italian meatloaf recipe is a great option. It’s hearty and comforting like classic meatloaf, but with the addition of marinara sauce, Italian seasoning, and two kinds of cheese.
It’s kind of like making one big meatball instead of a bunch of smaller ones. And who doesn’t love a good meatball?! For more twists on meatloaf, try my chicken meatloaf and meatloaf meatballs next!
Why You Will Love This Recipe
- Italian Flavor: This loaf is loaded with Italian flavors from Italian sausage, Italian seasoning, Italian breadcrumbs, marinara sauce, Parmesan, and mozzarella.
- Hearty & Filling: This Italian meatloaf with cheese is rich, savory, and packed with protein for a satisfying dinner the whole family will love.
- Great for Leftovers: In my opinion, this meatloaf is even better the next day! Enjoy the leftovers for another dinner or turn them into a sandwich for lunch. You can even make your own rolls using this recipe for homemade hot dog buns.
Ingredients
- Ground Meat: A combination of ground beef and Italian sausage creates a rich, flavorful base and helps keep the meatloaf tender and juicy.
- Breadcrumbs: I used Italian-seasoned breadcrumbs to add flavor while helping to bind the mixture together.
- Milk: Keeps the meatloaf moist as it bakes. I used whole milk, but feel free to use 2% if that’s what you’ve got on hand.
- Eggs: Act as a binder and help the meatloaf keep its shape.
- Aromatics: Onion and garlic add depth of flavor to this meatloaf recipe with tomato sauce.
- Cheese: Parmesan adds an umami flavor throughout the loaf, while mozzarella melts into the mixture and on top.
- Seasonings: I used salt, black pepper, Italian seasoning, and fresh parsley to season the mixture.
- Marinara Sauce: Adds moisture to the meat mixture and serves as a topping for the loaf.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Replace the traditional Italian-seasoned breadcrumbs with a gluten-free version.
- Dairy-Free: Swap the milk for an unsweetened, unflavored non-dairy version and use plant-based Parmesan and mozzarella-style shreds. And be sure to check the ingredients label of the breadcrumbs, as some brands add cheese.
- Spicy: Use hot Italian sausage instead of mild and add a pinch of crushed red pepper flakes to the meat mixture for extra heat.
How to Make Italian Meatloaf
Get started making this easy Italian meatloaf recipe by preheating your oven to 350°F. You’ll also need to lightly butter your loaf pan or line it with parchment paper.
Step 1: Saute onion and garlic. Heat the olive oil in a skillet over medium heat. Add the onion and cook for 3-4 minutes, then add the garlic and cook for another 30 seconds. Remove from the heat and set aside.
Step 2: Reduce the sauce. Add the marinara to a saucepan and cook for 8-10 minutes on medium-low heat until slightly reduced and thickened. Remove from the heat and allow to cool.
Step 3: Make the meatloaf mixture. Add the ground beef, sausage, breadcrumbs, eggs, milk, Parmesan, mozzarella, seasonings, sauteed onion and garlic, and ½ cup of the reduced marinara to a bowl.
Step 4: Mix together. Gently mix everything together until just combined.
Step 5: Form the loaf. Press the mixture evenly into the prepared loaf pan.
Step 6: Add marinara. Coat the top of the loaf with a layer of the reduced marinara sauce.
Step 7: Bake and top with cheese. Place the meatloaf in the oven and bake for 45 minutes, then remove from the oven and sprinkle mozzarella over the top.
Step 8: Continue baking. Return the meatloaf to the oven and bake for another 10-15 minutes to melt the cheese. Serve with a simple side dish like this or this pressure cooker asparagus.
Expert Tips
- Saute the onion and garlic: Resist the urge to add the onion and garlic into the mixture raw. It’s worth the extra step, as sauteeing them first transforms their sharp flavor into a deeper, more savory flavor.
- Avoid overmixing: Overworking the meat can make it dense and tough, so be sure to mix just until the ingredients are evenly combined.
- Don’t overbake: Don’t overcook the meatloaf. It's ready as soon as it reaches 160°F to keep it juicy, even if it’s not deeply browned. If you don't have a thermometer, look for a firm texture, clean slices, without any pink in the center.
- Store leftovers in an airtight container: The leftover meatloaf will keep for up to 4 days when stored in an airtight container in the fridge. Reheat individual portions in the microwave in 30-45 second intervals.
Serving Suggestions
- A simple side of pasta and marinara sauce or cottage cheese Alfredo sauce is great for pairing with this Italian meatloaf.
- This slow cooker spaghetti squash is great if you’re looking for something a little lighter.
- Enjoy these oven roasted green beans with a slice of meatloaf.
- When you’re done with dinner, indulge in a piece of this chocolate orange cake for the perfect sweet finish.
Italian Meatloaf Recipe FAQs
Meatloaf needs time to rest after baking so it can firm up. Be sure to let it sit for about 10 minutes before slicing to allow the juices to redistribute and help the loaf hold its shape.
Yes! You can prepare and shape the meatloaf up to a day in advance and store it covered in the refrigerator until you’re ready to bake it. For longer storage, bake the meatloaf with the marinara sauce, but skip the mozzarella topping. Allow it to cool completely and freeze in a freezer-safe, airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven, adding the mozzarella during the last 10 minutes to melt it.
Yes, you can use just ground beef, but the meatloaf will be slightly less juicy and flavorful than a beef-and-sausage blend. For best results, use 80/20 ground beef and consider adding a little extra seasoning or a splash of milk to help keep it tender.
More Beef Dinner Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Italian Meatloaf
Ingredients
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1 cup Italian-seasoned breadcrumbs
- 2 large eggs
- ¾ cup whole milk
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese divided
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup marinara sauce divided
Instructions
- Preheat the oven to 350°F and prepare a loaf pan by lining it with parchment paper or lightly buttering it.
- Heat a small skillet over medium heat and sauté the diced onion in olive oil until softened, about 3–4 minutes, then add the garlic and cook for 30 seconds more before removing from heat to cool slightly.
- Pour the marinara sauce into a small saucepan and simmer over medium-low heat for 8–10 minutes, stirring occasionally, until slightly thickened and reduced, then remove from heat and let cool slightly.
- In a large mixing bowl, combine the ground beef, Italian sausage, breadcrumbs, eggs, milk, Parmesan cheese, ½ cup mozzarella, parsley, Italian seasoning, salt, pepper, sautéed onion, and garlic.
- Add ½ cup of the reduced marinara sauce to the meat mixture and gently mix just until combined, being careful not to overwork the meat.
- Transfer the mixture into the prepared loaf pan and shape it evenly.
- Spread the remaining reduced marinara sauce over the top of the meatloaf.
- Bake uncovered for 45 minutes, then sprinkle the remaining ½ cup mozzarella over the top and return to the oven for 10–15 minutes, or until the internal temperature reaches 160°F.
- Remove from the oven and allow the meatloaf to rest for 10 minutes before slicing and serving.
Notes
- Let the meatloaf rest for about 10 minutes before slicing, so it holds together and stays juicy.
- Mix the meatloaf ingredients just until combined to keep the texture tender rather than dense.
- Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days and reheat until warmed through.