Italian Meatloaf
Say hello to your new favorite comfort food twist, Italian Meatloaf! This recipe takes a classic meatloaf and gives it a flavorful upgrade with Italian herbs, marinara sauce, and plenty of cheese. It’s easy to make, totally family-friendly, and perfect for a cozy weeknight dinner with a little extra flair!
Video
Ingredients
- 1 tablespoon olive oil
- ½ cup onion, diced
- ½ cup red bell pepper, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 pound loose Italian pork sausage, mild or spicy
- 2 tablespoons Italian seasoning, click link for my homemade recipe
- ½ cup ricotta cheese
- ¼ cup parmesan cheese
- ½ cup panko breadcrumbs
- 1 cup marinara sauce
Instructions
- Preheat the oven to 375°F.
- Add the olive oil to a large skillet on the stove over medium high heat.
- Add the onion and bell pepper, cook for 4 minutes. Add the garlic and cook for an additional minute.
- Add the cooked onion, bell pepper and garlic to a large bowl with the ground beef, Italian sausage, Italian seasoning, ricotta cheese, parmesan cheese and breadcrumbs, combine well.
- Press the mixture into a 9-inch by 5-inch loaf pan.
- Place in the oven and bake for 25 minutes.
- Remove the meatloaf from the oven and spread the marinara sauce over the meatloaf.
- Return to the oven and bake for an additional 25 minutes, or until the internal temperature reaches 160°F.
- Remove from the oven and allow to cool for at least 10 minutes before removing from the loaf pan to slice and serve.
Notes
- I like to place the loaf pan on a baking sheet in the oven, just in case any grease or sauce bubbles over the loaf pan while baking.
- Don't have a loaf pan? No worries, you can free form the meatloaf into a loaf shape and cook it on a rimmed baking sheet lined with aluminum foil, or in a baking dish.
- If serving the meatloaf with pasta on the side, be sure to boil the water and cook the pasta during the last 15 minutes of baking the meatloaf.
- To make this recipe gluten free, simply substitute gluten free breadcrumbs for the traditional breadcrumbs. Serve the meatloaf with gluten free spaghetti, zucchini noodles, spaghetti squash or mashed potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze leftovers in a freezer-safe bag for up to 3 months.
Nutrition Facts
Serving 4servingCalories 808kcal (40%)Carbohydrates 15g (5%)Protein 45g (90%)Fat 63g (97%)Saturated Fat 23g (115%)Polyunsaturated Fat 5gMonounsaturated Fat 28gTrans Fat 2gCholesterol 182mg (61%)Sodium 1271mg (53%)Potassium 928mg (27%)Fiber 3g (12%)Sugar 5g (6%)Vitamin A 1163mg (23%)Vitamin C 31mg (38%)Calcium 240mg (24%)Iron 6mg (33%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!