Of course! A Classic Italian Meatloaf is a fantastic twist on the all-American version. It’s moist, deeply flavorful, and packed with herbs, cheese, and Italian seasonings. Think of it as a massive, baked meatball—what’s not to love?
Here’s a recipe that delivers a tender, juicy result every time.
Classic Italian Meatloaf
This meatloaf is infused with Parmesan, garlic, and herbs, and topped with a rich tomato-basil glaze.
Ingredients
For the Meatloaf:
· Ground Meat: 1.5 lbs mix (e.g., 1 lb ground beef (80/20) + 1/2 lb ground pork) or all beef
· Breadcrumbs: 3/4 cup Italian-seasoned breadcrumbs
· Milk: 1/2 cup (to moisten the breadcrumbs)
· Onion: 1 small yellow onion, finely chopped
· Garlic: 3-4 cloves, minced
· Parmesan Cheese: 3/4 cup freshly grated
· Fresh Parsley: 1/4 cup, finely chopped
· Eggs: 2 large, lightly beaten
· Worcestershire Sauce: 1 tablespoon
· Dried Herbs: 2 tsp dried oregano, 1 tsp dried basil
· Salt and Black Pepper: 1 tsp salt, 1/2 tsp black pepper
For the Tomato Glaze:
· Tomato Paste: 1/3 cup
· Water or Red Wine: 2-3 tablespoons
· Balsamic Vinegar: 1 tablespoon
· Dried Basil or Oregano: 1/2 teaspoon
Instructions
- Prepare the Pan and Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil (for easy cleanup). Do not use a loaf pan—this will steam the meatloaf instead of letting it get a nice crust all over.
- Sauté Aromatics: In a small skillet over medium heat, sauté the chopped onion in a little olive oil until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant. Set aside to cool slightly. (This step is crucial for removing the raw onion bite and sweetening the flavor.)
- Soak the Breadcrumbs: In a large bowl, combine the Italian breadcrumbs and milk. Let it sit for 5 minutes until the milk is absorbed. This “panade” is the secret to a moist, tender meatloaf.
- Combine the Meatloaf Mixture: To the bowl with the breadcrumb mixture, add the cooled onion/garlic, ground meat, grated Parmesan, parsley, beaten eggs, Worcestershire sauce, oregano, basil, salt, and pepper.
- Mix Gently: Using your hands, mix everything until just combined. Do not overmix! Overworking the meat will make the loaf tough.
- Form the Loaf: Transfer the meat mixture to the prepared baking sheet and shape it into a 9×5-inch loaf, about 2 inches high. Smooth the top and sides.
- Make and Apply the Glaze: In a small bowl, whisk together the tomato paste, water (or wine), balsamic vinegar, and dried herb. Spread the glaze evenly over the top and sides of the meatloaf.
- Bake: Bake in the preheated oven for 50-65 minutes, or until the internal temperature in the center reaches 160°F (71°C).
- Rest is Mandatory: Remove the meatloaf from the oven and let it rest on the pan for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring it doesn’t fall apart when you cut it.
- Serve: Slice and serve warm.
Serving Suggestions & Pro Tips
· What to Serve with Italian Meatloaf:
· Creamy Mashed Potatoes or Polenta to soak up the juices.
· Roasted Vegetables like broccoli, asparagus, or carrots.
· A simple green salad with a sharp Italian vinaigrette.
· Crusty bread for the ultimate comfort meal.
· The Meat Mix is Key: Using a combination of beef and pork (or even beef, pork, and veal) adds incredible depth of flavor and fat content, which means a juicier result.
· Don’t Skip the Panade: The breadcrumb-milk mixture is non-negotiable for tenderness.
· Use a Thermometer: The best way to know if your meatloaf is done is with an instant-read thermometer. 160°F is the target for beef/pork.
· Leftovers make incredible sandwiches the next day!
Enjoy your delicious, hearty taste of Italy