There is something special about a classic comfort food meal. It brings back memories and creates new ones all at the same time. And when it comes to comforting meals, a good Meatloaf is at the top of the list for so many of us. It’s a staple for a reason.
But let’s be honest, not all meatloaf recipes are created equal. We have all had a dry, crumbly slice before. This recipe is different. This is the one you will come back to again and again. It is juicy, packed with flavor, and so simple to make. It turns a regular weeknight into a wonderful Meatloaf Dinner.
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Why You’ll Love This Recipe
First off, the flavor is just incredible. We use a mix of ground beef and mild Italian chicken sausage. This combination creates a rich taste that is so much more interesting than using beef alone. It gives our Italian Meatloaf a delicious savory depth.
Another reason to love this recipe is how moist it stays. The secret is soaking bread in milk. This simple step, called a panade, ensures your Meatloaf will be tender and juicy every single time. No more worrying about a dry dinner.
This is also one of those great Quick Meatloaf Recipes that feels fancy but is actually very easy. You just mix, shape, and bake. It’s a wonderful recipe for beginners who want to make something impressive without a lot of fuss. Your family will think you spent hours in the kitchen.
Plus, the leftovers are amazing. A slice of cold Meatloaf between two pieces of bread makes for a fantastic sandwich the next day. It’s the meal that keeps on giving, making your week a little bit easier and a lot more delicious.
Ingredients
Here is what you will need to gather to create this amazing dish. The ingredients are simple, but together they make something truly special. You probably have many of them in your pantry already.
- 3 slices white bread (sandwich bread)
- ¼ cup milk
- 2 eggs
- 1 pound lean ground beef
- 1 pound mild Italian chicken sausage (casings removed)
- ¾ cup marinara sauce (divided)
- ¼ cup shredded Parmesan cheese
- 1 tablespoon dried minced onions
- 1 teaspoon garlic powder (optional)
- 1 tablespoon Italian seasoning
- ½ teaspoon ground black pepper
- 1 teaspoon sea salt
Step-By-Step Instructions
Making this Meatloaf is a straightforward process. Just follow along and you will have a perfect meal ready for the oven in no time. Let’s get started.
Step 1: Prepare The Oven And Bread
First things first, preheat your oven to 350 degrees Fahrenheit. This is an important step. A hot oven ensures your Meatloaf cooks evenly right from the start. Go ahead and get your baking dish ready too. You can line it with foil for easy cleanup or just give it a good spray with nonstick cooking spray.
Now, for the bread. Take your three slices of white bread and tear them into smaller pieces. You do not need to be neat about it. Place these pieces into a small bowl. Pour the milk over the bread and just let it sit for a few minutes. This allows the bread to soak up all that moisture.
Step 2: Get The Meats Ready
In a large mixing bowl, crack your two eggs. Give them a quick whisk with a fork. It does not have to be perfect, just lightly beaten. This is where you will build your entire Meatloaf mixture, so make sure the bowl is big enough.
Next, add your ground beef and the Italian chicken sausage. If your sausage is in casings, just slit them with a knife and squeeze the meat out. It is very easy. This combination is what makes our Italian Meatloaf so special.
Step 3: Combine Everything
Now it is time to add the flavor. To the bowl with the meat and eggs, add a quarter cup of your marinara sauce. Then add the shredded Parmesan cheese, dried minced onions, garlic powder if you are using it, Italian seasoning, black pepper, and salt.
Go back to your bowl of milk soaked bread. Gently squeeze the excess milk out of the bread pieces. You want them damp, not dripping wet. Add these breadcrumbs to the large mixing bowl with all the other ingredients.
Here comes the fun part. Using your hands, mix everything together. Be gentle. You want to combine the ingredients just until the mixture starts to stick together. Overmixing can make the final Meatloaf tough, and nobody wants that. Mix just enough.
Step 4: Shape The Loaf
Carefully place the meat mixture into your prepared baking dish. Form it into a loaf shape. Aim for it to be about two inches thick. This thickness helps it cook evenly throughout. A nice, uniform shape is what you are going for here.
Once you have your loaf shaped, it is time for the first layer of glaze. Spread another quarter cup of marinara sauce in a thin, even layer right on top. This will bake into a beautiful, flavorful crust.
Step 5: Bake To Perfection
Place the baking dish in your preheated oven. Let it bake uncovered for about one hour. The best way to know when it is done is to use a meat thermometer. You are looking for an internal temperature of 160 degrees Fahrenheit. This ensures the meat is cooked through and safe to eat.
Just before it is done, in the last few minutes of baking, add the remaining marinara sauce on top. This final layer gives it a fresh, saucy finish. It makes the Meatloaf Dinner look as good as it tastes.
Step 6: Rest And Serve
Once it reaches 160 degrees, take your beautiful Meatloaf out of the oven. Now, this is a very important step. You must let it rest for about five to ten minutes before you slice into it. This allows the juices to redistribute, making every slice tender and moist.
If you would like, you can top it with some extra shredded Parmesan cheese and some chopped fresh basil or parsley. It adds a nice touch of color and freshness. After it has rested, slice it up and serve it warm. Enjoy every bite.
How To Store Leftovers
If you have any leftover Italian Meatloaf, you are in for a treat. Storing it is simple. Allow the meatloaf to cool completely to room temperature first. Then, you can wrap it tightly in plastic wrap or foil, or place it in an airtight container.
It will keep well in the refrigerator for up to four days. For longer storage, you can freeze it. I recommend slicing it first, then wrapping individual slices. This makes it easy to grab just what you need. Frozen slices will last for about three months. Just thaw in the fridge and reheat gently.
Tips
Want to make the Best Meatloaf Recipe Ever? Here are a few extra tips. For the ground beef, an 80/20 lean to fat ratio works great. The fat adds flavor and helps keep the Meatloaf from drying out.
Do not skip the step of soaking the bread. This is truly the key to a moist loaf. If you do not have white bread, a half cup of dry breadcrumbs will work in a pinch. You can also swap tomato sauce for marinara if that is what you have on hand.
Finally, baking your Meatloaf in a baking dish instead of a loaf pan is a great idea. It allows the heat to circulate all around the meat, creating a delicious crust on the sides, not just the top. It is a small change that makes a big difference.
Conclusion
There you have it. A recipe for a truly delicious Italian Meatloaf that is sure to become a family favorite. It is simple enough for a weeknight meal but special enough for a Sunday dinner. This is more than just a recipe; it is a way to bring everyone to the table for a comforting, homemade meal.
I hope you enjoy making this Meatloaf as much as my family enjoys eating it. It is a classic for a reason, and this version with its Italian twist is a wonderful way to enjoy it. Happy cooking!
FAQ
Can I Use Different Meats?
Absolutely. If you cannot find Italian chicken sausage, you can use ground chicken or even another pound of ground beef. A mix of beef and pork is also a classic combination for Meatloaf. Feel free to experiment with what you have available.
What Should I Serve With This Meatloaf?
This Meatloaf Dinner pairs wonderfully with so many classic side dishes. Creamy mashed potatoes are a popular choice. Roasted green beans, a simple garden salad, or some steamed broccoli are also great options to round out the meal.
Can I Make This Ahead Of Time?
Yes, this is one of those great Quick Meatloaf Recipes you can prep ahead. You can mix and shape the loaf, cover it, and keep it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time since it will be starting cold.
Why Is My Meatloaf Crumbly?
A crumbly Meatloaf is usually caused by one of two things. Either it was overmixed, which can make the texture tough and dry, or it did not have enough binder. This recipe uses both eggs and a milk soaked bread panade to ensure it holds together beautifully and stays moist.
Italian Meatloaf
This easy Italian Meatloaf recipe is juicy, packed with savory flavor, and simple to make. It features a delicious blend of ground beef and mild Italian chicken sausage, kept wonderfully moist with a special bread panade. A comforting, family-friendly weeknight meal with amazing leftovers.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F. Line a baking dish with foil or spray with nonstick cooking spray. Tear 3 slices of white bread into small pieces and place in a small bowl. Pour ¼ cup milk over the bread and let soak for a few minutes.
- In a large mixing bowl, whisk 2 eggs. Add 1 pound lean ground beef and 1 pound mild Italian chicken sausage (casings removed).
- Add ¼ cup marinara sauce, ¼ cup shredded Parmesan cheese, 1 tablespoon dried minced onions, 1 teaspoon garlic powder (optional), 1 tablespoon Italian seasoning, ½ teaspoon ground black pepper, and 1 teaspoon sea salt to the bowl.
- Gently squeeze excess milk from the soaked bread and add the breadcrumbs to the mixing bowl. Mix all ingredients by hand just until combined; avoid overmixing to keep the meatloaf tender.
- Form the meat mixture into a loaf shape (about 2 inches thick) in the prepared baking dish. Spread another ¼ cup of marinara sauce evenly on top.
- Bake uncovered for about 1 hour, or until the internal temperature reaches 160°F using a meat thermometer. During the last few minutes of baking, spread the remaining marinara sauce over the top.
- Remove from oven and let the meatloaf rest for 5-10 minutes before slicing. Garnish with fresh basil or parsley if desired, then serve warm.
Notes
Want to make the Meatloaf special? Here are a few extra tips. For the ground beef, an 80/20 lean to fat ratio works great. The fat adds flavor and helps keep the Meatloaf from drying out.
Do not skip the step of soaking the bread. This is truly the key to a moist loaf. If you do not have white bread, a half cup of dry breadcrumbs will work in a pinch. You can also swap tomato sauce for marinara if that is what you have on hand.
Finally, baking your Meatloaf in a baking dish instead of a loaf pan is a great idea. It allows the heat to circulate all around the meat, creating a delicious crust on the sides, not just the top. It is a small change that makes a big difference.
Nutrition
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