Description
This classic Italian Meatloaf recipe features a flavorful mix of ground beef and pork combined with aromatic vegetables, fresh basil, Parmesan cheese, and marinara sauce, baked to perfection. It's a comforting and hearty meal that's perfect for family dinners and can be easily frozen for later enjoyment.
Ingredients
Vegetables and Aromatics
- 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
Meatloaf Mixture
- 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
Sauce
- ¾ cup marinara sauce, plus more for serving
Instructions
- Preheat the oven: Preheat your oven to 350°F and place a rack in the middle position. Line a baking sheet with aluminum foil and spray it with nonstick cooking spray to prevent sticking.
- Prepare the vegetables: Place the onion, carrot, celery, and garlic into a food processor fitted with a steel blade and pulse until the vegetables are finely minced. If you don't have a food processor, you can mince these vegetables finely by hand.
- Sauté the vegetables: Heat the olive oil in a medium skillet over medium heat. Add the minced vegetables and cook, stirring frequently, until they soften but do not brown, about 5 to 7 minutes. Let this mixture cool until just warm.
- Mix the seasoning base: In a large bowl, whisk together the eggs, chopped basil, salt, black pepper, and Worcestershire sauce until well combined.
- Combine all ingredients: Add the meat mixture, Italian bread crumbs, grated Parmigiano-Reggiano cheese, and the cooked vegetables to the egg mixture. Mix everything thoroughly using your hands until evenly combined.
- Shape the loaf: Form the meat mixture into a 9x5-inch loaf directly on the prepared baking sheet. Spread ¾ cup of marinara sauce evenly over the top, allowing a little to drip down the sides.
- Bake the meatloaf: Place the meatloaf in the oven and bake for 65 to 70 minutes, or until an instant-read thermometer inserted into the center reads 160°F. After baking, let the meatloaf rest for about 10 minutes. Remove any fat that has accumulated around the edges, then transfer the meatloaf to a cutting board or serving platter using a wide spatula. Slice and serve with additional marinara sauce if desired.
- Freezer-friendly option: To freeze cooked meatloaf, wrap it tightly and freeze for up to 3 months. To reheat, thaw in the refrigerator for 24 hours and warm in a 300°F oven until heated through. Alternatively, freeze the uncooked shaped loaf wrapped tightly in plastic wrap and foil for up to 2 months. Defrost fully before adding marinara sauce and baking as directed.
Notes
- Do not brown the vegetables when sautéing to maintain moisture and flavor balance.
- Customize the meat mixture by using a mixture of ground beef and pork or a premade meatloaf mix.
- Make sure the meatloaf reaches an internal temperature of 160°F for safe consumption.
- The meatloaf can be prepared ahead of time and stored in the freezer either before or after baking.
- Letting the meatloaf rest after baking helps retain its juices and makes slicing easier.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian