Italian Meatloaf

How to make Italian Meatloaf

Ingredients:

1 small onion, cut into 1-inch pieces

1 carrot, cut into 1-inch pieces

1 stalk celery, cut into 1-inch pieces

3 garlic cloves

2 tablespoons olive oil

2 large eggs

¼ cup finely chopped fresh basil

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon Worcestershire sauce

2 pounds meatloaf mix (or use 1½ pounds 85% lean ground beef plus ½ pound ground pork)

⅔ cup Italian-style bread crumbs

¾ cup grated Parmigiano-Reggiano

¾ cup marinara sauce, plus more for serving

Instructions:

Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

Place the onion, carrot, celery, and garlic in a food processor fitted with the steel blade and pulse until the vegetables are minced. (Alternatively, you can mince all of the vegetables by hand.)

Heat the oil in a medium skillet over medium heat. Add the minced vegetables and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown. Let cool until just warm.

In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and Worcestershire sauce.

Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix with your hands until evenly combined.

Form the meat mixture into a 9×5-inch loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides.

Bake for 65 for 70 minutes, or until an instant-read thermometer registers 160°F in the middle of the meatloaf. Let the meatloaf rest for about 10 minutes. Scrape any fat away from the edges of the meatloaf (it will ooze out and brown while baking), then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve with more marinara sauce on the side, if desired.

Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle. You can also freeze the meatloaf for up to 2 months before baking. Wrap the shaped loaf tightly in plastic wrap, then in foil. Add the marinara sauce after defrosting, when you are ready to bake and serve.

Nutrition Information:

Frequently Asked Questions:

Can I use ground turkey instead of the meatloaf mix?

Yes, you can substitute ground turkey for the meatloaf mix.

Adjust the cooking time as needed, as turkey may cook faster than beef and pork.

Is there a substitute for Worcestershire sauce?

You can use soy sauce or balsamic vinegar as a substitute for Worcestershire sauce.

Can I make the meatloaf ahead of time and freeze it?

Yes, the cooked meatloaf can be frozen for up to 3 months.

Follow the provided freezer-friendly instructions for best results.

What can I use instead of fresh basil?

If fresh basil is not available, you can use dried basil.

However, reduce the quantity by half, as dried herbs are more concentrated.

Are there alternatives to Parmigiano-Reggiano cheese?

Pecorino Romano or Asiago cheese can be used as alternatives to Parmigiano-Reggiano.

How do I prevent the meatloaf from drying out?

Ensuring that the meatloaf mix has a good balance of fat and not overcooking it will help prevent dryness.

Adding marinara sauce on top during baking also adds moisture.

Can I use store-bought marinara sauce?

Yes, you can use store-bought marinara sauce.

Choose your favorite brand or variety for convenience.

Can I make individual meatloaf portions instead of one large loaf?

Yes, you can shape the meat mixture into individual-sized loaves.

Adjust the cooking time as needed; smaller portions may cook faster.

What side dishes pair well with Italian Meatloaf?

Mashed potatoes, roasted vegetables, or a side salad make excellent accompaniments to Italian Meatloaf.

How do I know when the meatloaf is done cooking?

Use an instant-read thermometer to check if the internal temperature reaches 160°F.

Let the meatloaf rest for 10 minutes before slicing.