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Classic Italian-Style Meatloaf Recipe with Marinara and Mozzarella

Classic Italian-Style Meatloaf

A tender beef-and-pork meatloaf seasoned with Parmesan, garlic, herbs, and Italian spices, then finished with marinara sauce and optional melted mozzarella. This comforting dinner serves 6–8 people.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Meatloaf
  • 1 pound (454 g) Ground beef, preferably 80–85% lean
  • 1 pound (454 g) Ground pork
  • 1 cup Plain or Italian-seasoned breadcrumbs
  • 1/2 cup Whole milk
  • 2 Large eggs
  • 1/2 cup Finely grated Parmesan cheese
  • 1 Small yellow onion, finely diced
  • 3 Garlic cloves, minced
  • 1/4 cup Fresh Italian parsley, chopped
  • 1 tablespoon Fresh basil, chopped
  • 1 teaspoon Dried Italian seasoning or dried oregano
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 tablespoon Worcestershire sauce, optional
Sauce and Topping
  • 1 cup Marinara sauce or tomato sauce, divided
  • 1 cup Shredded mozzarella, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment, or lightly grease a 9-by-5-inch loaf pan.
  2. Combine the breadcrumbs and milk in a large bowl. Let the mixture stand for about 5 minutes so the crumbs soften.
  3. Add the eggs, Parmesan, onion, garlic, parsley, basil, Italian seasoning, salt, pepper, and optional Worcestershire sauce. Stir until the mixture is evenly combined.
  4. Add the ground beef and ground pork. Mix gently with your hands or a fork just until combined, taking care not to overmix.
  5. Shape the mixture into a loaf approximately 9 inches long and 4–5 inches wide. Place it on the prepared baking sheet for better browning, or use the prepared loaf pan for softer sides.
  6. Spread about 1/2 cup of marinara sauce over the top of the shaped loaf. Reserve the remaining sauce to warm and serve with the sliced meatloaf.
  7. Bake for 55–70 minutes, checking the center with an instant-read thermometer. The meatloaf is ready when the center reaches 160°F (71°C); sprinkle the mozzarella over the top during the last 10–15 minutes if using.
  8. Rest the baked meatloaf for 10–15 minutes before slicing. Warm the remaining marinara sauce separately and spoon it over individual portions or serve it on the side.

Notes

For sweeter, more integrated flavor, gently sauté the onion and garlic before mixing them into the meat. Test a small portion of the mixture in a skillet to adjust seasoning, and always use an instant-read thermometer to confirm a 160°F (71°C) center.