Ingredients:
For the Meatloaf
2 lbs ground beef (80/20 recommended)
1 cup Italian breadcrumbs
½ cup milk
2 large eggs
1 medium onion, finely diced
4 cloves garlic, minced
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
1 ½ teaspoons salt
1 teaspoon black pepper
1 tablespoon Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup fresh parsley, chopped
¾ cup marinara sauce (plus extra for topping)
Optional Filling Layer
1 additional cup shredded mozzarella cheese
½ cup marinara for layering
For the Topping
½ cup marinara sauce
½ cup mozzarella cheese
2 tablespoons grated parmesan
Fresh basil or parsley for garnish
Preparation :
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Preparation :
Step 1: Prepare the breadcrumb mixture
In a bowl, combine the Italian breadcrumbs and milk. Let them soak for 5 minutes. This step helps keep the meatloaf extra moist and tender.
Step 2: Sauté aromatics
In a skillet, cook diced onion in a little olive oil until soft and translucent. Add minced garlic and cook for 1 minute. Allow to cool.
Step 3: Mix the meatloaf base
In a large mixing bowl, combine ground beef, soaked breadcrumbs, eggs, sautéed onion and garlic, parmesan cheese, seasonings, salt, pepper, and chopped parsley. Mix gently with your hands until just combined—overmixing makes meatloaf dense.
Step 4: Add cheese and marinara
Fold in the shredded mozzarella and ¾ cup marinara sauce. This adds moisture and rich flavor inside the loaf.
Step 5: Optional stuffed center
If you want a cheesy center, press half of the meat mixture into a loaf shape on a lined baking sheet. Add a layer of mozzarella and marinara, then cover with the remaining meat mixture and seal the edges.
Step 6: Shape and bake
Form the meat mixture into a loaf shape on a baking sheet or place into a loaf pan. Preheat the oven to 375°F (190°C). Bake for 45 minutes.
Step 7: Add topping and finish baking
Remove the meatloaf from the oven and top with marinara, mozzarella, and parmesan. Return to the oven and bake for an additional 20–25 minutes, or until the cheese is melted and bubbly and the internal temperature reaches 160°F (71°C).
Step 8: Rest before slicing
Let the meatloaf rest for at least 10 minutes before slicing. This makes it hold together beautifully.
Variation
Italian Turkey Meatloaf: Use ground turkey instead of beef for a lighter option.
Spinach & Ricotta Meatloaf: Add 1 cup sautéed spinach and dollops of ricotta for a lasagna-like version.
Spicy Italian Meatloaf: Add crushed red pepper flakes or chopped pepperoni.
Vegetable-Packed Meatloaf: Add grated zucchini, carrot, or bell peppers.
Pesto Meatloaf: Mix in 2 tablespoons basil pesto for fresh herb flavor.
COOKING Note :
Avoid pressing the meat too tightly when forming the loaf. A gently shaped loaf allows heat to circulate better, maintaining juiciness. Also, always let the loaf rest before cutting—this prevents crumbling and keeps slices nice and clean.
Serving Suggestions :
Serve with spaghetti or fettuccine tossed in marinara.
Pair with mashed potatoes or creamy polenta.
Add roasted vegetables like broccoli or green beans.
Slice and serve inside garlic bread for a heavenly sandwich.
Top with extra parmesan and fresh basil before serving.
Tips :
Use 80/20 ground beef for maximum juiciness.
Don’t skip soaking breadcrumbs—it makes the texture perfect.
Cooking on a baking sheet instead of a loaf pan allows the edges to caramelize.
Add extra marinara halfway through baking for richer flavor.
Use a meat thermometer to avoid overcooking or undercooking.
To see the full cooking instructions, go to the next page or click the Open button (>) and don’t forget to SHARE it with your friends on Facebook.
