Italian Meatloaf

My wife has literally been begging me to make meatloaf for some time now. I am not sure what her fascination is with meatloaf, but does she ever love it. I honestly think that she likes the mashed potatoes that are served with it, but I could be wrong. After all, I do make some pretty good meatloaf (here and here). However, there is really nothing to making a meatloaf. If you were like me, growing up, meatloaf seemed to be a mixture of ground meat, and topped with ketchup. I have grown way out of that stage, and have matured to really get beyond the ketchup topping.

Italian Meatloaf Recipe

So recently, I called a couple of family members and asked them to come by for dinner. They jumped on the idea, of which applied a bit of pressure on me, as I had to now think of a menu. I had that ‘AHA’ moment and quickly thought of meatloaf, thanks to my wife. I also thought that many of the family members tend to love Italian food.  How about an Italian meatloaf? It would be a win-win situation. I quickly threw together my Italian sauce and thought that I could top the meatloaf with that. Next, the other common ingredients. Let’s get started.

Ingredients:

  • 1 tbsp of olive oil
  • 1 large onion, finely chopped
  • 5 cloves of garlic, finely chopped
  • 1 red bell pepper, seeded, and finely chopped
  • 1 lb of ground sirloin
  • 1 lb of ground beef
  • 1/2 lb of ground pork
  • 2 large eggs, beaten
  • 1 1/4 cup of grated Parmesan cheese
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup of Italian breadcrumbs
  • 1 1/2 tbsp Worcestershire sauce
  • 4 tbsp of fresh basil, chopped
  • 2 tbsp Italian flat leaf parsley, chopped
  • Italian sauce, approximately 2 cups

Begin by heating a skillet on medium heat, and adding the olive oil. Once heated, add the onion, garlic, and bell peppers, and cook, just until tender, roughly 5 minutes. Remove from the heat and let cool.

Next, get a large mixing bowl out, and mix all of your ground meats. Add in the eggs, parmesan cheese, salt, pepper, breadcrumbs, Worcestershire sauce, and chopped herbs. Toss in the cooled onions, peppers, and garlic, Mix well.

Preheat your oven to 350 degrees. If you have loaf pans for making breads, use them for making your meatloaf. Spray with a bit of cooking oil, or lube with a bit of oil to prevent the meat from sticking. Keep in mind that the fat content should prevent the meatloaf from sticking, but best to be on the safe side.

Add the meat mixture to a couple of loaf pans, and top with the Italian sauce.  Cook in the oven for nearly one hour, uncovered. Remove after one hour and let rest. If there is a lot of excess fat, carefully remove the loaf to a serving dish, and discard the drippings.

Slice into desired thickness, and garnish with fresh basil and Italian parsley leafs.

This take on an Italian meatloaf really surprised the family members, however what didn’t surprise me is that they kept coming back for more!  Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Italian Meatloaf”

  1. Was never a fan of meatloaf — until I discovered that there are tricks to getting it to come out moist!

    This looks like a nice, classic recipe. Perfect with those mashed potatoes, I’ll bet.

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