Italian Meatloaf with Mozzarella (Print)

Juicy Italian meatloaf topped with marinara sauce and melted mozzarella cheese.

# Ingredients:

→ Meatloaf Base

01 - 2 pounds ground beef (85% lean)
02 - 3 slices Italian bread, torn into small pieces
03 - 1 cup whole milk
04 - 2 large eggs
05 - 4 cloves garlic, minced
06 - 1 tablespoon Italian seasoning
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1 cup shredded mozzarella cheese

→ Assembly and Topping

12 - 2 cups marinara sauce, divided
13 - 1 cup shredded mozzarella cheese
14 - 2 tablespoons fresh parsley, chopped (optional)

# Directions:

01 - Preheat oven to 400°F.
02 - Line baking sheet with parchment paper. Spread 1 cup marinara sauce evenly over bottom.
03 - In large mixing bowl, combine ground beef, torn Italian bread, milk, eggs, minced garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and 1 cup shredded mozzarella. Mix gently until just combined.
04 - Shape meat mixture into loaf form and place on prepared baking sheet over marinara sauce.
05 - Spread remaining 1 cup marinara sauce evenly over top of meatloaf.
06 - Bake in preheated oven for approximately 50 minutes, or until internal temperature reaches 165°F.
07 - Remove from oven and sprinkle remaining 1 cup mozzarella cheese over top of meatloaf.
08 - Set oven to broil on high. Broil for 10 to 12 minutes until cheese is golden and bubbly. Monitor closely to prevent burning.
09 - Allow meatloaf to rest for few minutes. Garnish with chopped parsley, slice, and serve with additional marinara sauce if desired.

# Expert Tips:

01 -
  • The sauce underneath keeps the meatloaf impossibly tender instead of drying out during baking.
  • Two hits of mozzarella mean creamy pockets throughout and a gorgeous golden crust on top.
  • It comes together in under an hour but tastes like you spent all afternoon.
02 -
  • Do not skip the sauce layer underneath, this is what keeps it from sticking and drying out.
  • Watch the broiler like a hawk, the difference between perfect and charred is about 90 seconds.
03 -
  • Tear the bread by hand instead of using a food processor, those irregular pieces hold moisture better and create a better texture.
  • Let the meatloaf rest five minutes after broiling before slicing, this helps it hold together and stay juicy.
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