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Italian meatloaf baked and sliced on a serving plate.

The Easiest And Most Delicious Italian Meatloaf

Melissa
This delicious Italian meatloaf has been passed down for generations in our family. Made with ground beef, breadcrumbs, herbs, parmesan and a red sauce, it's a flavorful twist on traditional meatloaf. It is easy and makes the best leftovers too!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course dinner, entertaining, holidays, Main Course
Cuisine Italian
Servings 8 servings
Calories 499 kcal

Equipment

  • 1 9x11 baking dish

Ingredients
  

Italian Meatloaf

  • 1 lb Ground chuck
  • 1 lb Ground Sirloin
  • 1 ½ cups Fresh bread crumbs day old Italian bread pulsed in the food processor until fine crumbs.
  • 1 ½ cups Parmesan Cheese finely grated
  • 2 cups Tomato Sauce store-bought or homemade
  • 3 Large eggs lightly beaten
  • 3 tablespoon Garlic finely minced
  • 2 tablespoon Fresh basil leaves finely chopped
  • 1 teaspoon Kosher salt

Tomato Sauce

  • 28 ounces san marzano tomatoes canned whole
  • ½ yellow onion diced very fine
  • 2 cloves garlic diced very fine
  • 1 ½ tablespoon Extra Virgin Olive Oil
  • ⅛ teaspoon red pepper flakes
  • 2 fresh basil leaves
  • ⅛ teaspoon dried oregano
  • ½ teaspoon kosher salt

Instructions
 

Making The Meatloaf

  • Preheat the oven to 350 degrees.
  • Add all of the ingredients into a large bowl except the eggs.
    1 lb Ground chuck, 1 lb Ground Sirloin, 1 ½ cups Fresh bread crumbs, 1 ½ cups Parmesan Cheese, 3 tablespoon Garlic, 2 tablespoon Fresh basil leaves, 1 teaspoon Kosher salt
  • Mix well.
  • Now add the eggs and mix well again.
    3 Large eggs
  • Place meat into a 9x11 baking dish and form into an oval that almost fills the dish.
  • Pour 1 cup of the tomato sauce over the top. Reserve the remaining tomato sauce for serving.
    2 cups Tomato Sauce
  • Place in a preheated oven for 50-60 minutes until the meatloaf is firm and the sauce has thickened.
  • Remove from the oven and let rest for 5 minutes. Slice into 1 inch thick slices and serve with some of the reserved marinara over the top.

Tomato Sauce

  • In a large saute pan add your olive oil.
    1 ½ tablespoon Extra Virgin Olive Oil
  • Now add your red pepper flakes, onion and a pinch of salt and cook until the onions are translucent, about 3-4 minutes.
    ⅛ teaspoon red pepper flakes, ½ yellow onion diced very fine
  • Add your garlic and cook for one more minute.
    2 cloves garlic diced very fine
  • Add your whole canned tomatoes to the pan.
    28 ounces san marzano tomatoes canned whole
  • With a potato masher (or bottom of a mug) mash down the tomatoes gently. It can get a little messy so do this part slowly.
  • Keep mashing down the tomatoes until they are mostly broken down.
  • Stir the tomatoes into the olive oil mixture well.
  • Add your salt, oregano and basil and stir.
    2 fresh basil leaves, ⅛ teaspoon dried oregano, ½ teaspoon kosher salt
  • Bring to a simmer then reduce heat to low and let simmer uncovered for 15 minutes to thicken.
  • Taste the sauce for any additional salt.

Nutrition

Calories: 499kcalCarbohydrates: 23gProtein: 33gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 153mgSodium: 1272mgPotassium: 706mgFiber: 3gSugar: 5gVitamin A: 526IUVitamin C: 13mgCalcium: 332mgIron: 5mg
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