What is an Italian Meatloaf?

When you get right down to it, what is any Meatloaf but a giant meatball shaped like a loaf of bread. So when you think about it, an Italian Meatloaf is nothing new. While Americans slather their meatloaf (and just about anything else) with Ketchup, this Italian rendition uses a Marinara Sauce for that same look.

I think most Americans grew up on Meatloaf. Some families had Meatloaf Night, as though Meatloaf were something to look forward to. Personally, I dreaded Meatloaf Night. I could be wrong, but I think my mother’s meatloaf was ground beef, salt, pepper, an egg, some torn slices of bread and ketchup. Somewhere along the line, the ketchup was replace with a can of Campbell’s Tomato Soup. Still, like most meatloaf recipes, it was a pound or two of ground beef shaped into a loaf. My meatloaf recipes are a blend of ground meats. Blending meats gives more flavor, texture and dimension to the ordinary Meatloaf.

This is great with some steamed green beans, and a little pasta kissed with the remaining Marinara Sauce.

Home-Style Italian Meatloaf
The Loaf
1 lb Ground Beef
1 lb Italian Sausage
1/3 cup White Onion
1 1/2 cups Italian bread crumbs
2 teaspoons Italian seasoning
2 Eggs
3/4 cup Marinara Sauce
1/4 cup Milk

Heat oven to 350 degrees. In large bowl, mix the meats together and set aside.

Peel and finely dice the onion, add to the meat mixture. Add the breadcrumbs and Italian Seasonings. In a small bowl, lightly beat the eggs. Pour over the meat mixture. Add the Marinara Sauce and milk. With fingertips, gently work into the meat. Mix well without overworking the meat.

Press meatloaf mixture in ungreased Meatloaf Pan. Bake in the heated oven for 40 minutes.

The Topping
1/4 cup Marinara Sauce

Once the first bake is complete, remove the meatloaf from oven. Spread 1/4 cup Marinara Sauce evenly over top. Bake an additional 15 to 20 minutes or until meat thermometer inserted in center of loaf reads 160 degrees. Let stand 10 minutes before serving.

Note: Meatloaf can be prepared and shape the loaf in advance; cover and refrigerate up to 5 hours. Bake just before serving.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen