Cheesy Italian Meatloaf Recipe
This Italian meatloaf is where comfort food and Italian night collide! We took the classic all-American recipe and dressed it up with hearty ingredients like cheese, herbs, and tomato sauce.
Ideal for family dinners or meal prep, you can serve it with pasta or potatoes—and don’t forget some simple vegetables on the side. It’s oh-so satisfying for a Sunday supper, though you can make it ahead to serve on a week night.
Cheesy Italian Meatloaf Recipe
Serves 6–8
What You’ll Need:
1 cup panko breadcrumbs
1 cup whole milk
1 lb ground beef (or ground turkey)
1 lb ground pork (or additional ground turkey)
2 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp red pepper flakes
1 tsp crushed fennel seeds
⅛ tsp ground nutmeg
2 large eggs, beaten
3 tbsp fresh parsley, finely chopped
½ tsp dried oregano
1 oz grated Parmesan cheese (plus 1 oz for topping)
5 oz provolone cheese, diced (plus 4 oz grated for topping)
½ cup Italian breadcrumbs (for topping)
24 oz tomato sauce, divided
What To Do:
Preheat your oven to 400 F.
In a small bowl, combine panko breadcrumbs with whole milk. Let soak until fully absorbed.
In a large mixing bowl, combine ground beef (or turkey), ground pork (or additional turkey), soaked panko, beaten eggs, salt, black pepper, red pepper flakes, crushed fennel seeds, nutmeg, chopped parsley, dried oregano, grated parmesan, and diced provolone. Mix gently until just combined, being careful not to overwork the mixture. Form the mixture into a loaf shape and place it in a baking dish.
Pour half of the jar of tomato sauce over the loaf. Sprinkle with grated Parmesan, grated provolone, and Italian breadcrumbs.
Bake at 400 F for 30 minutes, then reduce oven temperature to 325 F and continue baking until the internal temperature reaches 150 F. If the loaf appears dry during cooking, cover the dish with aluminum foil.
Remove from oven and let the meatloaf rest before slicing. Serve with the remaining tomato sauce, warmed, on the side.
NOTES
- For a leaner option, use ground turkey instead of beef and pork.
- Check the internal temperature with a meat thermometer to ensure doneness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
