Preparation Time: 20 minutes
Cooking Time: 70 minutes
Cooling and Resting Time: 20 minutes
Total Time: 110 minutes
Serves: 6
Makes: 1 loaf
This is a simple Italian-style meatloaf recipe. Instead of using a loaf pan, you shape it by hand and bake it on a sheet. We suggest using chuck beef to keep it juicy and tender.
Ingredients
For the Glaze:
Steps to Make It
Make the easy meatloaf recipe
01
Make sure you have all the ingredients ready before you start to make best Meatloaf Recipe.
02
Turn on the oven to 350°F. Grind the bread into fine crumbs using a food processor, and set the crumbs aside.
03
Melt the butter in a large pan over medium heat. Add the onion, carrot, celery, mushrooms, and Italian seasoning. Cook and stir for about 10 minutes, until the vegetables are soft and the liquid is gone. Let it cool a bit before using.
04
Put the cooled veggies, bacon, beef, and pork into the food processor. Blend in short bursts until everything is finely chopped, but not mushy.
05
Move the mixture to a big bowl. Add the breadcrumbs, cream, soy sauce, Worcestershire sauce, eggs, salt, and pepper. Use your hands to gently mix everything until it’s well combined.
06
Shape the meat mixture into a loaf about 9 by 5 inches on a baking sheet lined with parchment paper and lightly buttered.
07
Bake until the center reaches 135°F on a meat thermometer, which will take about 40 to 45 minutes.
Prepare and apply the glaze
01
Turn the heat up to 500°F. In a small bowl, mix the ingredients for the glaze together.
02
Brush the glaze on the meatloaf and bake until it’s brown, about 12 minutes. Let it rest for 10 minutes before serving.
Tips:
- We recommend using chuck beef because it has enough fat to keep the meatloaf moist while cooking. Ground beef that’s 80% lean and 20% fat works well too.
- Letting the meatloaf rest before cutting helps keep all the juices inside.
- You can use a food processor to chop the vegetables faster. Cut them into chunks first, then pulse until they’re finely chopped, not pureed.
- For shaping the meatloaf, use a 9-by-5 inch loaf pan. Pack the mixture into the pan, then flip it onto the baking sheet and lift off the pan. Cooking it on a baking sheet helps it cook faster and lets extra fat drain away, so it’s not greasy.
Nutrition Facts (per serving):
- 487 calories
- 31g fat
- 12g carbs
- 37g protein
FAQ about Italian Meatloaf Recipe
1. What makes this meatloaf Recipe “Italian-style”?
This meatloaf is considered “Italian-style” because it includes classic Italian flavors like Italian seasoning, garlic, and sometimes vegetables like mushrooms, carrots, and onions. The use of ground beef and pork also adds to the traditional taste.
2. Can I use different types of meat?
Yes! While the recipe calls for beef and pork, you can use other types of meat if you prefer. For example, ground turkey or chicken can be used as a leaner option, but they may change the flavor and texture of the meatloaf.
3. Why should I use chuck beef?
Chuck beef is recommended because it has a good amount of fat, which helps keep the meatloaf moist while cooking. If you use leaner beef, like ground sirloin, the meatloaf may turn out dry. A mix of 80% lean and 20% fat beef is also a good choice.
4. Do I need to let the meatloaf rest after baking?
Yes, it’s important to let the meatloaf rest for 10 minutes after baking. This helps the juices settle, making it easier to slice without losing all the flavor and moisture.
5. Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf recipe mixture the day before and store it in the fridge. Just shape it into a loaf and cover it tightly with plastic wrap or foil. When you’re ready, bake it as usual. This can save time if you’re preparing for a meal later.
6. Can I freeze leftovers?
Yes, you can freeze leftover meatloaf recipe. After it’s cooked and cooled, wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight container. It can be stored in the freezer for up to 3 months. To reheat, bake it in the oven at 350°F until warmed through.
7. Can I make the glaze ahead of time?
Yes, the glaze can be made ahead of time and stored in the fridge. Just mix the ketchup, sherry vinegar, and Dijon mustard, and keep it in a jar or airtight container until you’re ready to use it.
8. Can I use a loaf pan instead of baking it on a sheet?
While a loaf pan can help shape the meatloaf, baking it on a sheet pan is preferred in this recipe. It allows the meatloaf to cook faster and lets any excess fat drain off, making it less greasy. If you use a loaf pan, be sure to drain any fat during the cooking process.
9. Can I add vegetables to the meatloaf recipe?
Yes, you can add more vegetables in meatloaf recipe if you like! Many people add diced bell peppers, zucchini, or spinach for extra flavor and nutrition. Just make sure to finely chop them so they mix well into the meat.
10. What should I serve with Italian meatloaf recipe?
Italian meatloaf recipe goes great with a variety of sides. You can serve it with mashed potatoes, roasted vegetables, a green salad, or even pasta. Garlic bread or a slice of Italian bread is also a great choice for soaking up the delicious juices.
11. How can I adjust the seasoning to my taste?
If you prefer a spicier flavor, you can add red pepper flakes to the mixture or use spicy Italian sausage instead of regular pork. You can also adjust the amount of Italian seasoning depending on how strong you want the flavor to be.
12. Can I make meatloaf recipe without breadcrumbs?
Yes, you can make the meatloaf recipe without breadcrumbs by using alternatives like crushed crackers, oats, or even cooked quinoa. These options will help bind the meat mixture together while providing a slightly different texture.
