Italian Meatloaf is like making one giant meatball! It has all the similar flavors of your favorite Italian beef meatball, but is made like a traditional meatloaf recipe.
Ground beef is mixed with a packet of Italian dressing mix for flavor and then panko bread crumbs and milk are mixed as a panade to keep your meatloaf tender and moist. It is all topped with a jar of marinara sauce and ooey gooey mozzarella cheese.
I like to serve this Italian Meatloaf with Spaghettini with Roasted Cherry Tomato Sauce and green beans or broccoli. Leftovers also make a killer Italian “Meatball” Sub!
If you are looking for a traditional meatloaf recipe these Easy Meatloaf Muffin Cups are amazing!!
Ground Beef
I recommend using an 85/15 ground beef for this recipe. It has enough fat to give you flavor and great texture. However it isn’t so fatty that you will end up with a greasy mess!
I also HIGHLY recommend using ground beef that has been freshly ground or is packaged in “ribbons” see the photo above. This is not the time to use the tube of ground beef or even the cube of ground beef which is usually compressed too tightly and will not yield tender texture.
How to Make Italian Meatloaf
Start by preheating your oven to 400 degrees. Also grab out a 9×13 glass baking dish.
In a mixing bowl combine the ground beef, minced garlic, Italian Dressing Mix, panko bread crumbs, milk, eggs and parm cheese. With clean hands lightly mix the meatloaf mixture just until it comes together. Using a light hand will ensure you get a tender meatloaf.
Pour about ½ cup of marinara sauce into the bottom of the glass baking dish. Dump the meatloaf mixture into the pan. Form into a meatloaf, about 2 ½ inches tall, 6 inches wide and about 11 inches long.
Pour the remaining marinara over the top. Cover the pan with foil and bake for 1 hour and 15 minutes.
Uncover the pan and sprinkle on the 1 cup shredded mozzarella. Pop it back in the oven for another 10 minutes.
When the meatloaf is done it should read 165 degrees in the center with an instant read thermometer.
Slice and serve with pasta with roasted cherry tomatoes and a green veggie!
Freezing
You can cook, cool and then freeze the meatloaf so you have it for another time or so that you can take it as a meal train dinner!
If you plan to freeze the whole Italian Meatloaf, leave the mozzarella off until you thaw for reheating:
Cook the meatloaf so that it is done to 165 degrees at the center. Cool completely and then store in the freezer, in a freezer safe container, for up to 3 months.
To reheat and serve let the frozen meatloaf thaw in the fridge overnight. Cook in a 350 degree oven until it is heated through, then top with mozzarella and bake for an additional 10 minutes.
Italian Meatloaf Recipe
Italian Meatloaf
Ingredients
- 2 lbs 85/15 ground beef recommend using fresh ground or "ribbon" style packaged ground beef for the best texture. See notes.
- 2 fresh garlic cloves, minced
- .7 oz packet of Italian Dressing Mix I use Good Seasonings brand
- 1 cup panko bread crumbs
- ⅓ cup milk
- 2 eggs, lightly beaten
- ½ cup fresh grated parmesan cheese
- 24 oz jarred marinara
- 1 cup shredded mozzarella
Instructions
- Preheat the oven to 400°
- In a large bowl, with clean hands, lightly mix together the 2 lbs ground beef, 2 minced garlic cloves, .7 oz packet of Italian Dressing Mix, 1 cup panko bread crumbs, ⅓ cup milk, 2 lightly beaten eggs, ½ cup parmesan cheese. Do not overmix the meatloaf mixture or it will have a tough texture.
- In a 9×13 glass casserole pan pour about ½ cup marinara sauce onto the bottom of the pan. Dump the Italian meatloaf mixture out into the pan and shape into a meatloaf, about 2 ½ inch tall, 6 inches wide and about 11 inches long (roughly)
- Pour the rest of the jarred marinara over the meatloaf. Cover the pan with foil and bake for 1 hour 15 minutes.
- Remove the foil and sprinkle with mozzarella cheese, bake uncovered for another 10 minutes. The center of the meatloaf should read 165 degrees with an instant thermometer.
- Let cool for about 5 minutes and then slice and serve!
Notes:
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Nona Dutton
Easy recipe that turned out great.
Jennifer Forte
Can you use italian breadcrumbs instead of panko??
Susie Weinrich
You are making a panade so you would be better off using 1 cup of bread torn into pieces, mix it with the milk and then with clean hands or a fork mash it together. You can use sandwich bread, French loaf, ciabatta, sour dough. The traditional Italian bread crumbs might be too fine and end up more like a paste than a panade.
Christine Stewart
Best is to break up a couple pics of white bread and zuzh in your kitchen prep machine. You get wonderfully soft breadcrumbs.
Barbara
How would you deliver this for a meal train? Our office will be sending several meals to a co-workers family. Would you send this uncooked with instructions or would you cook it with reheating instructions? Asking for meatloaf, Shepherd’s pie or any casserole. Thank you!
Susie Weinrich
I would send it cooked but without the cheese, send the shredded cheese in a separate baggie. Include reheating instructions (using the cheese during reheating)… 350 degrees, 20 minutes, add cheese on top, bake 10 more minutes.
Alternately they could cut slices, sprinkle with cheese and microwave, especially if they are not going to eat the whole meatloaf in one sitting.
My Meatloaf Muffin Cups could be a good option too.
Best- Susie
Jeanette
Very good! The hubby was in doubt-turned off of meatloaf since his mom made it frequently with loads of green pepper. He loves italian food so I had to try, and so glad I did. He enjoyed it as did my 18 & 20 year old vacuum cleaners, I mean sons 🤣. Only issue was I used 80/20 ground beef so a lot of oil/grease then the cheese added its own, but nonetheless very tasty. Next time I will use a leaner beef.
Carrie
Can I use leaner ground beef 95/5 or ground turkey for this recipe?
Susie Weinrich
Absolutely!
Bobbe Miller
Super easy and yummy!
Bob
What would be the instructions for cutting it in half. Serving only two people.
Susie
Just cut the ingredients in half. Then I would cut the cooking time to 45 minutes (although I have not tested that), just make sure it cooks to 165 degrees in the center.
Alternately you could use all the ingredients, but make TWO smaller meatloafs and then freeze one for later?!
Sirkka
This was easy and very tasty. I love cooking shortcuts especially when they taste like a lot more effort was made. (Thank you!) Instead of a meatloaf, I shaped 14 huge meatballs and packed the pan with marinara and cheese like instructed. Served it with Alfredo tortellini. We weren’t counting calories that day. LOL.
Laura
Meatloaf can be a little problematic at my house; I think that it’s just not meatloaf without onions, but my picky eater won’t touch onions. I was craving meatloaf so searched for a recipe without onions and found this one. Success! We all love it! Picky eater proclaimed it a giant meatball and ate two huge helpings. I found that the dressing mix gave it fantastic flavor. Have pinned this and it’s going into the regular rotation. Thanks for the recipe!
Kathy Peterson
Made this tonight. Delicious!!! And so frigging easy❤️❤️❤️❤️
Susie
Awesome!!! Thank you, Kathy!