Savory Italian Meatloaf (Print Version)
Tender Italian-style meatloaf with ground beef, Italian herbs, marinara and melted mozzarella cheese.
# Ingredients You'll Need:
→ Sauce
01 -
2 cups marinara sauce, divided
→ Meat Mixture
02 -
2 pounds 85% lean ground beef
03 -
3 slices Italian bread, torn into small pieces
04 -
1 cup whole milk
05 -
2 large eggs
06 -
4 cloves garlic, minced
07 -
1 tablespoon Italian seasoning
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
½ teaspoon salt
11 -
½ teaspoon ground black pepper
12 -
1 cup shredded mozzarella cheese
→ Topping
13 -
1 cup shredded mozzarella cheese
14 -
2 tablespoons chopped fresh parsley (optional)
# Step-by-Step Instructions:
01 -
Preheat the oven to 400°F. Line a baking sheet or dish with parchment paper and spread 1 cup of marinara sauce evenly over the bottom. Set aside.
02 -
In a large bowl, gently mix ground beef, torn Italian bread, whole milk, eggs, minced garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and 1 cup shredded mozzarella until just combined to maintain a moist texture.
03 -
Transfer the mixture onto the prepared baking sheet and shape into a uniform loaf.
04 -
Spread the remaining 1 cup marinara sauce evenly over the shaped meatloaf.
05 -
Bake in the preheated oven for approximately 50 minutes or until the internal temperature reaches 165°F. Check temperature periodically to avoid overcooking.
06 -
Remove from oven and sprinkle the remaining shredded mozzarella over the top. Switch oven to broil on high and broil for 1 to 2 minutes until cheese is golden and bubbly. Monitor closely to prevent burning.
07 -
Let the meatloaf rest for several minutes after broiling. Garnish with chopped parsley if desired. Slice and serve warm, accompanied by additional marinara sauce if preferred.
# Extra Tips & Details:
01 -
Room temperature eggs blend more smoothly into the meat mixture. Avoid overmixing to keep the meatloaf tender. Using torn bread instead of breadcrumbs enhances moisture retention. Meatloaf can be frozen cooked or uncooked for 2-3 months; thaw before reheating or baking.