Italian Meatloaf
Beef and mild sausage pair up with veggies, seasonings and more to make a wonderful Italian meatloaf bathed in tasty marinara sauce the whole family will enjoy.
Servings: 8
Equipment
- Baking Dish Large
- Skillet Large
Ingredients
- 1 yellow onion peeled and chopped into 1-inch pieces
- 1 carrot peeled and chopped
- 1 green bell pepper chopped into 1-inch pieces
- 1 Stalk celery cut into 1-inch pieces
- 3 Cloves garlic
- 1 Tablespoon olive oil
- 2 eggs large
- ¼ Cup fresh basil finely chopped, plus more for garnish
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 1 Teaspoon fennel seeds
- 1 Pound ground beef lean
- ½ Pound Italian sausage mild, ground
- ⅔ Cup breadcrumbs Italian-style
- 1¼ Cups shredded cheese Italian cheese blend
- 1 Cup marinara sauce plus more for serving
Instructions
- Preheat the oven to 350°F and spray a large baking dish or rimmed sheet pan with nonstick cooking spray. Set aside.
- Place the onion, carrots, bell pepper, celery, and garlic in a food processor and pulse until the vegetables are minced.
- Heat olive oil in a large skillet over medium heat. Add the minced vegetables and cook, stirring frequently, until softened, 5 to 7 minutes. Let cool for 5 minutes.
- Whisk the eggs, basil, salt, pepper, and fennel seeds in a large bowl.
- Add ground beef, Italian sausage, bread crumbs, 1 cup cheese blend, and cooked vegetables to the egg mixture and mix with your hands until evenly combined. Form the meat mixture into an 8 x 4-inch loaf shape.
- Spread 1 cup of marinara sauce on the bottom of the baking dish. Carefully, place the meatloaf in the baking dish using a spatula to help.
- Spread a couple of tablespoons of marinara sauce evenly over the top of the meatloaf.
- Bake in a preheated oven for 50 to 55 minutes, or until the internal temperature reaches 165°F. During the last 10 minutes of baking, sprinkle the remaining ¼ cup cheese blend on top of the meatloaf. Continue baking until cooked through and the cheese is melted.
- Let rest for 10 minutes before slicing and serving. Garnish with more basil if desired, and serve immediately.
Notes
Finetune the texture: If your meatloaf mixture seems to be falling apart too much to get into the pan, mix in more Italian style breadcrumbs, as these act as a binder.
Ideal baking dish: You can use any roasting pan, baking pan, oven dish, or rimmed baking sheet for this recipe. As long as it holds an 8-inch by 4-inch meatloaf, it'll work.
Check the temperature: The best way to tell if the meatloaf is done is to use a meat thermometer. To be safe to serve, the meatloaf should be 165 degrees F in the center.
Ideal baking dish: You can use any roasting pan, baking pan, oven dish, or rimmed baking sheet for this recipe. As long as it holds an 8-inch by 4-inch meatloaf, it'll work.
Check the temperature: The best way to tell if the meatloaf is done is to use a meat thermometer. To be safe to serve, the meatloaf should be 165 degrees F in the center.
Nutrition
Calories: 318kcal | Carbohydrates: 12g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 882mg | Potassium: 501mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1703IU | Vitamin C: 17mg | Calcium: 142mg | Iron: 3mg
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