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Italian Meatloaf with Mozzarella and Marinara Glaze

This savory Italian meatloaf is packed with classic Italian flavors, juicy ground meats, and a gooey mozzarella center, all topped with a tangy homemade marinara glaze. It's a comforting family favorite that brings a taste of Italy to your dinner table.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 1.5 lbs Ground Beef 80/20 lean
  • 0.5 lbs Ground Pork
  • 1 cup Breadcrumbs Panko or plain, seasoned Italian style
  • 1/2 cup Parmesan Cheese grated
  • 2 Large Eggs lightly beaten
  • 1/4 cup Milk
  • 1/2 Medium Onion finely diced
  • 3 cloves Garlic minced
  • 1/4 cup Fresh Parsley chopped
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 8 oz Low-Moisture Mozzarella Cheese shredded or cubed
For the Marinara Glaze
  • 1 cup Crushed Tomatoes good quality
  • 1 tbsp Olive Oil
  • 1 clove Garlic minced
  • 1/2 tsp Dried Oregano
  • 1 tsp Sugar or to taste
  • 1/4 tsp Salt or to taste
  • 1 pinch Black Pepper

Equipment

  • Large Mixing Bowl
  • 9x5-inch Loaf Pan
  • Small saucepan
  • Cutting Board
  • Knife
  • Measuring cups and spoons
  • Instant-Read Thermometer

Method
 

Prepare the Marinara Glaze
  1. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 clove minced garlic and cook for 30 seconds until fragrant.
  2. Stir in the crushed tomatoes, 1/2 teaspoon dried oregano, sugar, 1/4 teaspoon salt, and a pinch of black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until slightly thickened. Set aside.
Prepare the Meatloaf Mixture
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or line it with parchment paper, leaving an overhang on the long sides for easy lifting.
  2. In a large mixing bowl, whisk together the beaten eggs, milk, finely diced onion, and 3 cloves minced garlic.
  3. Stir in the breadcrumbs, grated Parmesan cheese, fresh parsley, 1 teaspoon dried oregano, dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until well combined.
  4. Add the ground beef and ground pork to the bowl. Using your hands, gently mix all ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough.
Assemble and Bake
  1. Press about half of the meat mixture evenly into the prepared loaf pan. Create a slight trough down the center.
  2. Evenly layer the shredded or cubed mozzarella cheese into the trough.
  3. Top with the remaining meat mixture, gently shaping it to cover the mozzarella and form an even loaf.
  4. Bake for 45 minutes.
  5. Remove the meatloaf from the oven. Carefully drain any excess fat. Spread about half of the prepared marinara glaze evenly over the top of the meatloaf.
  6. Return to the oven and bake for another 20-25 minutes, or until the internal temperature reaches 160°F (71°C) on an instant-read thermometer.
  7. Once cooked, remove the meatloaf from the oven. Let it rest in the pan for 10-15 minutes before carefully lifting it out using the parchment paper overhang (if used) or by inverting onto a cutting board.
  8. Slice the Italian Meatloaf with Mozzarella and serve with the remaining warm marinara glaze on the side.

Notes

For a firmer meatloaf, use plain breadcrumbs and add an extra 1/4 cup. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It's delicious in sandwiches! You can also add finely diced bell peppers or grated carrots to the meat mixture for extra vegetables.