Authentic Italian Meatloaf Recipe with Savory Herbs and Mozzarella

This Italian Meatloaf is a flavorful update to the classic meatloaf—ideal for a Sunday family dinner or a casual gathering. Serve with mashed potatoes, mashed turnips, or cauliflower puree along with a green vegetable and a simple salad for a meal everyone will enjoy.

“Absolutely delicious … Loved this recipe!!! A keeper!!! I have my own ‘special’ meatloaf and now I have two.”

Why This Recipe is a Keeper!

If childhood meatloaf memories left you unimpressed, this Italian-style version will change your mind. Combining beef and pork with Italian seasonings, a splash of red wine, marinara sauce and two cheeses, it is rich, savory, and far from ordinary.

This hearty meatloaf blends familiar Italian flavors with the comfort of a traditional loaf, making it suitable for guests and weeknight dinners alike. It’s quick to prepare, reheats well, and freezes beautifully for future meals.

This Italian meatloaf is:

• Easy to prepare
• Richly flavored with Italian-seasoning notes
• Convenient—can be prepped up to 12 hours ahead
• Great for reheating
• Freezer-friendly
• Perfect for repurposing leftovers into sandwiches, pasta toppings or casseroles

How to Make Italian-Style Meatloaf

Recipe Ingredients:

Below are the ingredients used in this recipe. Exact quantities are listed in the recipe card section.

Ingredient Notes and Substitutions:

• Bell pepper: Green is used here, but red or yellow work well if you prefer.
• Marinara sauce: Use your favorite jarred marinara or homemade tomato sauce.
• Panko: Japanese-style breadcrumbs add texture without becoming mushy. If using fresh breadcrumbs, use about 3 cups loosely packed.
• Dry red wine: Use a wine you would drink. Non-alcoholic substitute: beef broth plus two teaspoons of red wine vinegar.
• Ground beef: Aim for 80/20 or 85/15 lean-to-fat for best flavor and moisture.
• Ground pork: Adds richness and keeps the meatloaf moist; its higher fat content improves texture and binding.

Step-By-Step Instructions:

• Gather and prepare all ingredients.
• Preheat the oven to 350°F (175°C).
• Line a rimmed baking sheet with two layers of nonstick aluminum foil or use heavy-duty foil sprayed with cooking spray.
• Heat the olive oil in a nonstick skillet over medium-high heat. Add the chopped onion, reduce heat to medium, and cook 3–4 minutes until it begins to soften.
• Add the chopped bell pepper and cook 2–3 more minutes.
• Add the garlic, dried basil and oregano, stir, then remove from heat. Transfer the mixture to a large bowl and let cool slightly.

• Add chopped parsley, panko, 1 cup of marinara, red wine, Worcestershire, Parmesan, mozzarella, beaten eggs, salt and pepper to the bowl and mix well.
• Gently add the ground beef and ground pork, mixing until fully incorporated but taking care not to overwork the meat.
• Form the mixture into a neat loaf on the prepared baking sheet. At this stage you can refrigerate the assembled loaf for up to 12 hours if needed—ensure meats are very fresh.

• Bake 55–60 minutes.
• Remove from oven, pour the remaining marinara sauce over the loaf, and return to the oven for another 10 minutes, or until an instant-read thermometer reads 165°F (74°C) in the center.
• Let the meatloaf rest 5–10 minutes before slicing. Sprinkle with extra Parmesan or mozzarella if desired, then slice and serve.

Chef Tips and Tricks

• Combine all non-meat ingredients first so they distribute evenly without overworking the meat.
• Use disposable gloves and mix the meatloaf gently by hand for the best texture.
• For a large loaf (about 2 lb.), baking on a sheet pan works better than a deep loaf pan. You can also divide the mixture between two loaf pans or shape smaller loaves on a rimmed baking sheet.
• Traditional meatloaf blends sometimes include beef, pork and veal. If you enjoy veal, try equal portions of each (2/3 lb. each) for added moisture and richness.
• For portion control, consider baking the mixture as individual meatloaf muffins.

Recipe FAQs

Serve with:

• Au gratin potatoes
• Potato cabbage casserole
• Twice-baked potatoes
• Garlic herb muffin-pan potato galettes
• Steakhouse creamed spinach
• Cheesy green bean casserole
• Parmesan-crusted crushed turnips
• A green vegetable, roasted pepper salad, rice, polenta, or pasta

More great meatloaf recipes you’ll love

• Chili-Glazed Meatloaf
• Turkey Apple Meatloaf with Balsamic Ketchup Glaze
• Turkey Meatloaf with Roasted Red Pepper Sauce
• Healthy Turkey Meatloaf with Spinach Feta Stuffing

Italian-Style Meatloaf

Put a delicious new spin on your meatloaf routine with this Italian-inspired twist on classic meatloaf. Perfect for a family dinner or a casual get-together—serve with mashed potatoes, a green vegetable and salad for a satisfying meal.

Equipment

• Chef knife
• Cutting board
• Nonstick skillet
• Mixing bowls
• Rimmed sheet pan
• Nonstick aluminum foil

Ingredients

• Cooking spray, if needed
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium green bell pepper, seeded and chopped
• 6 cloves garlic, minced
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh parsley
• 1 1/2 cups panko (Japanese breadcrumbs)
• 2 cups marinara sauce, divided
• 1/4 cup dry red wine (or substitute beef broth + 2 tsp red wine vinegar)
• 1 teaspoon Worcestershire sauce
• 1/2 cup freshly grated Parmesan, plus more for sprinkling
• 2 cups shredded mozzarella
• 2 large eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound ground beef (80/20 or 85/15)
• 1 pound ground pork

Instructions

1. Preheat oven to 350°F (175°C). Line a rimmed baking sheet with two layers of nonstick aluminum foil or use heavy-duty foil sprayed with cooking spray.
2. Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion, reduce heat to medium and cook 3–4 minutes until beginning to soften. Add the bell pepper and cook 2–3 more minutes.
3. Add garlic, dried basil and oregano, stir, then remove from heat. Transfer to a large bowl and let cool slightly.
4. Add parsley, panko, 1 cup marinara, red wine, Worcestershire, Parmesan, mozzarella, eggs, salt and pepper. Mix well.
5. Add ground beef and ground pork and mix until incorporated, taking care not to overwork the meat.
6. Form the mixture into a neat loaf on the prepared baking sheet. (You may refrigerate at this point for up to 12 hours if necessary.)
7. Bake 55–60 minutes.
8. Pour remaining marinara over the meatloaf and bake another 10 minutes, or until an instant-read thermometer reads 165°F (74°C) in the center.
9. Let rest 5–10 minutes, sprinkle with additional Parmesan if desired, slice and serve.

Notes

Nutrition (per serving, estimate)

• Calories: 728 kcal
• Carbohydrates: 21 g
• Protein: 43 g
• Fat: 51 g (Saturated fat: 20 g)
• Sodium: 1385 mg