Italian-Style Meatloaf - A Tasty Twist on a Comfort Food Favorite

Meatloaf is a classic American comfort food, but by adding Italian flavors like garlic, herbs and cheese, you can give this hearty dish a tasty twist. This Italian-style meatloaf recipe takes a traditional homestyle dish and transforms it into something sensational.

Meatloaf brings back memories of hearty home cooking and warm family meals. Who doesn’t love a thick slice of meatloaf smothered in a rich tomato gravy or savory mushroom sauce? As good as classic meatloaf is, this Italian-inspired version takes things up a notch.

Table of Contents

Ingredients:

1 1⁄2 pounds ground beef
1 cup panko breadcrumbs
1 egg, beaten
1⁄2 cup finely chopped onion
3 cloves garlic, minced
Salt and black pepper
2 Tbsp Italian seasoning (or herbs of your choice like oregano, basil and parsley)
1⁄2 cup freshly grated Parmesan, plus more for serving
1⁄4 cup tomato sauce or ketchup

Mushroom Sauce

2 Tbsp olive oil
8 oz mushrooms, sliced
1 shallot, minced
1 1⁄2 cups beef broth
2 tsp all-purpose flour
1⁄4 cup heavy cream
2 Tbsp dry Marsala or dry Sherry
Salt and Pepper to taste

Step-by-Step Instructions:

Prepare the Meatloaf

Preheat oven to 375°F and prepare a loaf pan. I like to line the pan with parchment paper for easy removal.
In a large bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, Italian seasoning and Parmesan. Season generously with salt and pepper.
Mix gently with your hands until everything is well incorporated. Try not to overmix.
Pat the mixture evenly into the prepared loaf pan.
Spread the tomato sauce evenly over the top of the meatloaf mixture.
Bake for 55-60 minutes, until the internal temperature reaches 160°F.

Make the Sauce While Meatloaf Bakes

In a large skillet, heat olive oil over medium heat.
Add mushrooms and shallot. Sauté for 5 minutes until mushrooms are browned.
Whisk in flour until absorbed by mushrooms and no clumps remain.
Pour in the beef broth and allow mixture to come to a simmer.
Stir in cream, then add the Marsala and season with salt and pepper.
Let sauce simmer for 5-10 minutes until nicely thickened. Adjust seasoning as needed.
Remove the meatloaf from the oven when done and let rest for 5-10 minutes before slicing.
Serve the meatloaf in hearty slices drizzled with the Marsala mushroom sauce. Garnish with more Parmesan if desired. Serve with roasted potatoes, broccoli or any of your favorite sides like homemade garlic bread or buttery noodles. Enjoy!

Frequently Asked Questions

1. What kind of ground beef is best?

For meatloaf you want a mix of beef that offers good flavor and enough fat to keep the dish moist. I suggest using 80% lean ground beef. Going much leaner may cause the meatloaf to be on the dry side.

2. Can I make mini meatloaves instead?

Absolutely! Simply divide the meatloaf mixture into a 6 or 12-count muffin tin that has been sprayed with nonstick cooking spray. Adjust the baking time for smaller, individual portions. Around 25-30 minutes should be plenty.

3. What size pan do I need for this recipe?

I used a standard 9×5-inch loaf pan. If you only have an 8×4-inch, that should be fine too. The meatloaf may just be a bit shorter and stouter. Just keep an eye on the bake time.

4. Can I double the recipe?

Sure! For a larger 3-4 lb meatloaf, simply double all the ingredients. You’ll likely need to bake for about 1 hour and 15 minutes or so. Just up the tomato sauce to 1/2 cup and really make sure to bake until 160°F internal temperature.

5. What other sauces go well with this?

The Marsala mushroom sauce provides rich, savory flavor but you could take things in any direction.