Ingredients:
For the Meatloaf:
1 ½ lbs (680 g) ground beef (or a mix of beef and pork)
½ cup (50 g) Italian-style breadcrumbs
½ cup (120 ml) milk
1 egg, beaten
½ cup (50 g) grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
½ tsp black pepper
1 cup (240 ml) marinara sauce, divided
1 cup (100 g) shredded mozzarella cheese
For the Topping:
½ cup (120 ml) marinara sauce
¼ cup (25 g) shredded mozzarella cheese
1 tbsp chopped fresh parsley (optional)
Construction (How to Make It)
Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.
Prepare the Meat Mixture: In a large bowl, combine ground beef, breadcrumbs, milk, egg, Parmesan cheese, onion, garlic, oregano, basil, salt, black pepper, and ½ cup of marinara sauce. Mix until just combined (do not overmix).
Shape the Meatloaf: Form the mixture into a loaf shape and place it on the baking sheet or into the loaf pan.
Bake: Bake uncovered for 35–40 minutes.
Add Topping: Remove from the oven and spread the remaining ½ cup of marinara sauce over the top. Sprinkle with mozzarella cheese.
Finish Baking: Return to the oven and bake for another 10–15 minutes, until the cheese is melted and bubbly.
Rest and Serve: Let the meatloaf rest for 5–10 minutes before slicing. Garnish with fresh parsley if desired.
Variations
Meat Options: Use ground turkey, chicken, or a mix of beef and sausage for a different flavor.
Spicy Version: Add red pepper flakes or use spicy Italian sausage in place of some ground beef.
Stuffed Meatloaf: Place a layer of sliced mozzarella or provolone cheese inside the meat mixture before shaping.
Vegetable Additions: Mix in finely chopped mushrooms, bell peppers, or spinach for extra nutrients.
Low-Carb Version: Replace breadcrumbs with almond flour or crushed pork rinds.
Tips for the Best Meatloaf
Avoid Overmixing: Overworking the meat mixture can make the meatloaf dense and tough.
Use Fresh Garlic & Herbs: Fresh basil and oregano enhance the Italian flavors.
Prevent a Dry Meatloaf: Adding a little extra milk or marinara sauce keeps it moist.
Let It Rest: Resting the meatloaf before slicing helps retain juices.
Make Ahead: Prepare the meatloaf up to a day in advance and refrigerate before baking.
Freezing Instructions: Freeze the raw or cooked meatloaf for up to 3 months. Thaw overnight before baking or reheating.
Would you like serving suggestions or side dish ideas?