Italian Meatloaf with Marinara and Mozzarella
This Italian meatloaf is closer to an Italian polpettone than a diner-style loaf: ground beef and fennel-scented Italian sausage, bread soaked in milk, plenty of parmesan, garlic and parsley. Instead of a ketchup glaze it finishes in a pool of marinara with a layer of melted mozzarella on top, so you get a built-in sauce for pasta, polenta or crusty bread.
By Ben Kowalski
Published
- Prep Time
- 20 mins
- Cook Time
- 1 hr
- Rest
- 10 mins
- Total Time
- 1 hr 30 mins
- Servings
- 8 servings
How do you make Italian Meatloaf with Marinara and Mozzarella?
Soak 80 g torn bread in 120 ml milk, then mix with 2 eggs, 50 g parmesan, a grated onion, garlic, parsley, oregano, 600 g ground beef and 300 g Italian sausage meat. Shape a loaf in a baking dish and bake at 190°C (375°F) for 40 minutes. Add 375 ml marinara and 100 g mozzarella and bake 15-20 minutes more, until the centre reaches 71°C (160°F). Rest 10 minutes.
- Total time
- 1 hr 30 mins
- Calories
- 425 per serving
- Protein
- 28 g
- Yield
- 8 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Meatloaf
Topping
Equipment
23 x 33 cm (9 x 13 inch) baking dish · Box grater · Large mixing bowl · Instant-read thermometer
Quick Directions
Heat the oven
Heat the oven to 190°C (375°F).
Soak the bread
Put the torn bread in a large bowl, pour over the milk and leave for 5 minutes.
Mix the meatloaf
Add the eggs, parmesan, grated onion, garlic, parsley, oregano, salt, pepper and red pepper flakes, if using, and stir well.
Shape and bake
Shape the mixture into a loaf about 23 x 12 cm (9 x 5 inches) in the centre of the dish, leaving space around it for the sauce.
Add the sauce and cheese
Carefully spoon off any fat in the dish.
Rest and serve
Rest for 10 minutes, then slice and serve with the sauce from the dish spooned over, topped with torn basil leaves.
Step-by-Step Instructions
Follow these detailed steps to make the perfect italian meatloaf with marinara and mozzarella.
Heat the oven
Heat the oven to 190°C (375°F). Lightly oil a 23 x 33 cm (9 x 13 inch) baking dish.
Soak the bread
Put the torn bread in a large bowl, pour over the milk and leave for 5 minutes. Mash it with a fork into a rough paste. Soaked fresh bread gives a softer, more tender loaf than dry breadcrumbs.
Mix the meatloaf
Add the eggs, parmesan, grated onion, garlic, parsley, oregano, salt, pepper and red pepper flakes, if using, and stir well. Add the beef and sausage meat and mix gently with your hands until the two meats are evenly blended, about 1 minute.
Shape and bake
Shape the mixture into a loaf about 23 x 12 cm (9 x 5 inches) in the centre of the dish, leaving space around it for the sauce. Bake uncovered for 40 minutes, until browned on top.
Add the sauce and cheese
Carefully spoon off any fat in the dish. Pour the marinara over and around the loaf and bake for 10 minutes. Scatter the mozzarella over the top and bake for another 5-10 minutes, until the cheese has melted and an instant-read thermometer in the centre reads 71°C (160°F).
Rest and serve
Rest for 10 minutes, then slice and serve with the sauce from the dish spooned over, topped with torn basil leaves.
Recipe Tips
- If your Italian sausage is very salty or heavily seasoned, cut the salt to 1/2 tsp.
- Grating the onion means it melts into the loaf and needs no pre-cooking.
- Use a large dish so the marinara has room around the loaf; it becomes a sauce for whatever you serve alongside.
Variations
- All beef: use 900 g ground beef and add 1/2 tsp lightly crushed fennel seeds and an extra 1/4 tsp salt.
- Spinach and provolone: fold 100 g chopped, squeezed cooked spinach into the meat and use sliced provolone instead of mozzarella.
- Serve slices over spaghetti or polenta with extra marinara.
Nutrition (per serving)
| Calories | 425 |
|---|---|
| Protein | 28 g |
| Carbs | 11 g |
| Fat | 29 g |
| Saturated fat | 11.4 g |
| Fibre | 1.3 g |
| Sugar | 4 g |
| Sodium | 990 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate the meatloaf and sauce together within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze slices with some of the sauce for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat slices with their sauce in a covered dish at 160°C (325°F) for 15-20 minutes, or in a covered pan over medium-low heat, until hot to 74°C (165°F).
Italian Meatloaf with Marinara and Mozzarella FAQs
What makes a meatloaf Italian?
Italian-style meatloaf, called polpettone in Italy, is seasoned with parmesan, garlic, parsley and herbs, often uses a mix of meats, and is usually served with tomato sauce instead of a sweet ketchup glaze. This version uses beef and Italian sausage, marinara and mozzarella.
Can I make Italian meatloaf with only ground beef?
Yes. Use 900 g ground beef and add 1/2 tsp crushed fennel seeds plus an extra 1/4 tsp salt to replace the flavour the sausage brings. The loaf will be slightly firmer.
What temperature should Italian meatloaf be cooked to?
Beef and pork sausage meatloaf is done when the centre reaches 71°C (160°F) on an instant-read thermometer. Check it after the mozzarella has melted.
What do you serve with Italian meatloaf?
Spaghetti, penne or soft polenta are good with the extra marinara, as are garlic bread, roasted vegetables or a green salad.
Can I freeze Italian meatloaf?
Yes. Freeze cooked slices with some of the sauce in an airtight container for up to 3 months. Thaw in the fridge and reheat in a covered dish until hot to 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
