Ingredients
For the Meatloaf:
- 1 ½ lbs (680 g) ground beef (or a mix of beef and pork)
- ½ cup (50 g) Italian-style breadcrumbs
- ½ cup (120 ml) milk
- 1 egg, beaten
- ½ cup (50 g) grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp black pepper
- 1 cup (240 ml) marinara sauce, divided
- 1 cup (100 g) shredded mozzarella cheese
For the Topping:
- ½ cup (120 ml) marinara sauce
- ¼ cup (25 g) shredded mozzarella cheese
- 1 tbsp chopped fresh parsley (optional)
Construction (How to Make It)
- Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.
- Prepare the Meat Mixture: In a large bowl, combine ground beef, breadcrumbs, milk, egg, Parmesan cheese, onion, garlic, oregano, basil, salt, black pepper, and ½ cup of marinara sauce. Mix until just combined (do not overmix).
- Shape the Meatloaf: Form the mixture into a loaf shape and place it on the baking sheet or into the loaf pan.
- Bake: Bake uncovered for 35–40 minutes.
- Add Topping: Remove from the oven and spread the remaining ½ cup of marinara sauce over the top. Sprinkle with mozzarella cheese.
- Finish Baking: Return to the oven and bake for another 10–15 minutes, until the cheese is melted and bubbly.
- Rest and Serve: Let the meatloaf rest for 5–10 minutes before slicing. Garnish with fresh parsley if desired.
Variations
- Meat Options: Use ground turkey, chicken, or a mix of beef and sausage for a different flavor.
- Spicy Version: Add red pepper flakes or use spicy Italian sausage in place of some ground beef.
- Stuffed Meatloaf: Place a layer of sliced mozzarella or provolone cheese inside the meat mixture before shaping.
- Vegetable Additions: Mix in finely chopped mushrooms, bell peppers, or spinach for extra nutrients.
- Low-Carb Version: Replace breadcrumbs with almond flour or crushed pork rinds.
Tips for the Best Meatloaf
- Avoid Overmixing: Overworking the meat mixture can make the meatloaf dense and tough.
- Use Fresh Garlic & Herbs: Fresh basil and oregano enhance the Italian flavors.
- Prevent a Dry Meatloaf: Adding a little extra milk or marinara sauce keeps it moist.
- Let It Rest: Resting the meatloaf before slicing helps retain juices.
- Make Ahead: Prepare the meatloaf up to a day in advance and refrigerate before baking.
- Freezing Instructions: Freeze the raw or cooked meatloaf for up to 3 months. Thaw overnight before baking or reheating.
Would you like serving suggestions or side dish ideas?