Italian Meatloaf Marinara Cheese (Print Version)
Juicy beef and pork loaf, Italian spices, Parmesan, marinara, and mozzarella melt in every slice.
# Ingredients:
→ Main
01 -
450 grams ground beef
02 -
225 grams ground pork
03 -
100 grams Italian-style breadcrumbs
04 -
60 grams Parmesan cheese, finely grated
05 -
1 small onion, finely chopped
06 -
2 cloves garlic, minced
07 -
2 large eggs
08 -
120 millilitres whole milk
09 -
250 millilitres marinara sauce, divided
10 -
1 tablespoon Italian seasoning
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
13 -
60 grams mozzarella cheese, shredded
14 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
Preheat oven to 190°C. Lightly grease a loaf pan or line with parchment paper.
02 -
In a large bowl, gently mix ground beef, ground pork, breadcrumbs, Parmesan, onion, garlic, eggs, and milk. Add 125 millilitres of marinara, Italian seasoning, salt, and black pepper. Combine until just incorporated.
03 -
Transfer mixture to prepared pan. Shape into a compact loaf and press down lightly to ensure uniform shape.
04 -
Pour remaining 125 millilitres of marinara sauce evenly over the surface of the loaf.
05 -
Bake in preheated oven for 50–60 minutes, until internal temperature reaches 71°C.
06 -
Sprinkle shredded mozzarella cheese on top during the last 3–5 minutes of baking. Return loaf to oven until cheese is melted and bubbly.
07 -
Remove from oven. Let meatloaf rest for 10 minutes before slicing. Garnish with chopped fresh parsley and serve.
# Notes:
01 -
For best flavour and texture, avoid overmixing the meat. Use a thermometer to check doneness.
02 -
Italian breadcrumbs add authentic flavour; substitute with plain and additional herbs if preferred.
03 -
Leftover meatloaf slices can be enjoyed cold or reheated in sandwiches.
04 -
Try using provolone or Asiago cheese for variation. Opt for homemade marinara for a personal touch.