Description
This classic Italian Meatloaf is a hearty and flavorful dish featuring a blend of ground beef and sweet Italian sausage, infused with herbs and spices, baked to perfection with a rich tomato sauce, and topped with melted provolone cheese. It's an ideal comfort food that combines juicy meat with aromatic sauce and cheese for a satisfying meal perfect for family dinners.
Ingredients
For the Sauce
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, pressed or minced
- 1/4 teaspoon red pepper flakes
- 2 ounces tomato paste (approximately 4 tablespoons)
- 1 28-ounce can crushed tomatoes
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon dried oregano
- 1/2 teaspoon Kosher salt
For the Meatloaf
- 4 ounces panko breadcrumbs
- 1/2 cup milk
- 2 eggs, beaten
- 1 pound 85% lean ground beef
- 1 pound sweet Italian sausage
- 1 cup ground Parmesan cheese (about 2 ounces)
- 1 1/2 teaspoons granulated garlic
- 1 teaspoon dried oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon red pepper flakes
- 1 cup shredded provolone cheese (about 4 ounces)
- 1/4 cup chopped fresh basil or Italian parsley
Instructions
- Sauté the aromatics: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the finely diced yellow onion and cook until soft and translucent, about 3 minutes, stirring occasionally. Add the pressed garlic cloves and 1/4 teaspoon red pepper flakes, cooking for an additional minute until fragrant.
- Make the tomato sauce: Stir in 2 ounces (4 tablespoons) tomato paste to coat the onions and cook for 2 minutes. Add the crushed tomatoes, granulated sugar, dried oregano, and Kosher salt. Bring the mixture to a simmer and cook for about 15 minutes, allowing the flavors to meld. Remove from heat and keep warm, covered.
- Prepare the breadcrumb binder: Preheat your oven to 400°F (200°C). Lightly crush the panko breadcrumbs inside a gallon freezer bag to make them finer. Transfer to a large bowl and combine with milk, stirring well. Let it sit for 5 minutes until the panko softens. Add the beaten eggs and stir until the mixture forms a paste.
- Combine the meatloaf mixture: To the panko-egg paste, add ground beef, sweet Italian sausage, ground Parmesan cheese, granulated garlic, dried oregano, Kosher salt, and red pepper flakes. Using wet hands, mix everything thoroughly until well combined.
- Shape and bake the meatloaf: Spray or oil a 13 x 9-inch baking dish. Transfer the meat mixture into the center and use wet hands to shape it into a 9 x 5-inch rectangle about 3 1/2 inches thick. Pour the prepared tomato sauce evenly over the meatloaf and cover the dish with foil. Bake in the preheated oven for approximately 1 to 1 1/4 hours, or until the internal temperature reaches 160°F (71°C).
- Add cheese and melt: Remove the foil carefully and sprinkle shredded provolone cheese on top of the meatloaf. Return it to the oven and bake for an additional 2 to 3 minutes, until the cheese is melted and bubbly.
- Rest and serve: Take the meatloaf out of the oven and let it rest for 15 minutes to allow juices to redistribute. Slice into 1-inch thick pieces, garnish with chopped fresh basil or Italian parsley, and serve warm.
Notes
- Using wet hands to mix and shape the meatloaf prevents sticking and helps form a compact loaf.
- Letting the bread crumbs soak in milk and eggs ensures a moist texture in the meatloaf.
- Adjust red pepper flakes according to your spice preference.
- Resting the meatloaf before slicing helps maintain juiciness and slice integrity.
- Leftovers can be refrigerated for up to 3 days and reheated gently to retain moisture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
