My Italian meatloaf recipe is made with ground pork, lean ground beef, three kinds of cheese and is smothered in marinara sauce.
If you like this recipe, check out my Air Fryer Meatloaf next!
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My meatloaf mix includes all real food ingredients for the best flavor. Panko bread crumbs plus cottage cheese and a beaten egg help to keep the meat mixture of both ground beef and pork tender and juicy as it bakes. The meatloaf bakes on a wire cooking rack set over a sheet pan so all sides can get golden brown. At the end your favorite tomato sauce gets poured over the top. Plus a layer of melty mozzarella cheese. Serve with a plate of pasta or my Parmesan polenta. It’s a comforting meal to tuck into on a chilly fall evening. Meat and potatoes but with an Italian flair.
More Italian style recipes
Ingredients for Italian meatloaf
- Meat – One pound each of ground beef and ground pork (not sausage).
- Cheese – A combination of Parmesan cheese, cottage cheese and shredded mozzarella cheese.
- Mix-Ins – Panko or Italian-style bread crumbs. I tested the recipe with Italian seasoned Panko breadcrumbs. Plus one large egg, two cloves garlic, Italian seasoning, Worcestershire sauce and salt. Add more garlic if you want to!
- Topping – I used my favorite brand of marinara sauce. You could season your own tomato sauce with basil and oregano if you prefer.
Instructions
Preheat oven to 350 degrees F. Be sure an oven rack is in the middle position for the meatloaf. Line a sheet pan with parchment paper and set an oven safe cooking rack on top of it.
In a large bowl, stir together the beaten egg, cottage cheese, Parmesan, breadcrumbs, garlic, Worcestershire, Italian seasoning and salt until well combined. Break both the beef and pork into small pieces over top of the cottage cheese mixture. Use your hands to gently mix everything together until well combined.
Form the meat mixture into an oblong shape and transfer to a clean cutting board. Use your hands to shape it into a loaf. Transfer the loaf onto the prepared wire rack on the baking sheet.
Bake the meatloaf at 350 for 60 – 75 minutes, or until a meat thermometer registers 145 – 150 degrees F. Take the pan out of the oven. Pour the marinara sauce over top of the meatloaf and top with the shredded mozzarella. Increase the temperature of the oven to 500 degrees F. Bake for an additional 10 – 15 minutes. Until the cheese is melted and starting to brown. Allow the meatloaf to rest for 10 – 15 minutes before you slice and serve.
Meatloaf is safe to eat once it’s internal temperature has reached 160 degrees F. For printable recipe card and video tutorial keep scrolling to the bottom.
Serving suggestions
Serve meatloaf slices as pictured with polenta and a green salad. Or here’s some more of my recipes to turn Italian meatloaf into a complete meal –
Storage directions
Place leftovers in an airtight container or wrap the slices of meatloaf in plastic wrap or aluminum foil. They will stay fresh in the refrigerator for 3 – 4 days. You can also freeze it for up to three months.
Kitchen tools
- Sheet pan with wire cooking rack that fits inside, like I used for testing
- Parchment paper for easy cleanup
- My favorite set of mixing bowls (with lids)
Video
Italian Meatloaf
Ingredients
- 1 lb ground beef
- 1 lb ground pork not sausage
- 1/2 cup Panko breadcrumbs or Italian seasoned breadcrumbs
- 1/2 cup cottage cheese
- 1/2 cup Parmesan cheese grated
- 1 large egg
- 2 cloves garlic minced
- 2 tsp Italian seasoning
- 1 tsp salt
- 3/4 cup marinara sauce Use your favorite brand
- 3/4 cup mozzarella cheese shredded
Instructions
- Preheat oven to 350 degrees F. Be sure an oven rack is in the middle position for the meatloaf. Line a sheet pan with parchment paper and set an oven safe cooking rack on top of it.
- In a large bowl, stir together the beaten egg, cottage cheese, Parmesan, breadcrumbs, garlic, Worcestershire, Italian seasoning and salt until well combined. Break both the beef and pork into small pieces over top of the cottage cheese mixture. Use your hands to gently mix everything together until well combined.
- Form the meat mixture into an oblong shape and transfer to a clean cutting board. Use your hands to shape it into a loaf. Transfer the loaf onto the prepared wire rack on the baking sheet.
- Bake the meatloaf at 350 for 60 - 75 minutes, or until a meat thermometer registers 145 - 150 degrees F. Take the pan out of the oven. Pour the marinara sauce over top of the meatloaf and top with the shredded mozzarella. Increase the temperature of the oven to 500 degrees F. Bake for an additional 10 - 15 minutes. Until the cheese is melted and starting to brown. Allow the meatloaf to rest for 10 - 15 minutes before you slice and serve.
- Meatloaf is safe to eat once it's internal temperature has reached 160 degrees F.
Nutrition
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