What makes this recipe so dear to me is its versatility. From birthday celebrations to casual Sunday dinners, this meatloaf has graced our table for countless occasions. The medley of flavors from the lean ground beef, fresh veggies, and Italian seasoning always brings a taste of Southern Europe straight to our plates. Pair it with some garlic bread or a simple green salad, and you’ve got a feast fit for kings.
But let’s be real for a sec; the true star here is that homemade marinara sauce. I mean, who can resist a sauce that has simmered low and slow, coaxing out the sweetness from tomatoes, a hint of spice from red pepper flakes, and a deep, savory note from that beef bouillon cube? Not me, that’s for sure! So, whether you’re a cooking novice or a seasoned pro, this meatloaf is a recipe you’ll want to return to time after time. Ready to dive in and make some cherished food memories of your own? Trust me; this Italian-style meatloaf won’t disappoint.
How to Make Italian-Style Meatloaf With Marinara Sauce
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Ingredients:
- 2 lbs lean ground beef
- 1 medium yellow onion, chopped
- 2 tablespoons minced garlic
- 2 Roma tomatoes, chopped
- 1 red bell pepper, chopped
- 1 tablespoon Italian seasoning
- 2 large eggs, whisked
- 2 cups Italian-style breadcrumbs
- 1 ½ cups grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 4 teaspoons Worcestershire sauce
- Salt and black pepper to taste
- 1 cup tomato sauce
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 1 beef bouillon cube
- ½ teaspoon Worcestershire sauce
- 1 ½ tablespoons sugar
- Salt and pepper to taste
Directions:
- Heat a pan over medium-high heat. Sauté onions and 2 tablespoons of garlic until fragrant.
- Add chopped red bell pepper, Roma tomatoes, and a tablespoon of Italian seasoning. Cook until veggies are tender and liquid is reduced, approximately 5 minutes. Set aside.
- In another skillet, sauté a teaspoon of garlic until aromatic, then pour in the tomato sauce. Add the beef bouillon cube and stir.
- Enhance your sauce with Italian seasoning, red pepper flakes, Worcestershire sauce, sugar, and a pinch of salt and pepper. Let simmer for 5 minutes.
- In a mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan, 1 cup of mozzarella, ½ cup of marinara, cooked vegetables, Worcestershire sauce, and seasoning. Mix thoroughly and shape into a loaf.
- Coat the meatloaf with the remaining marinara sauce and top with the other cup of mozzarella.
- Place on a baking sheet and bake at 350°F for about 45 minutes, until an internal temperature of 160°F is reached. Let it rest for 10 minutes before slicing.
- Serve hot and savor each bite!
Ingredient Tweaks for Your Pantry
If you’re out of Italian-style breadcrumbs, plain ones will do the trick—just add extra Italian seasoning. Ground turkey can be a leaner choice instead of beef. For a cheesy twist, try substituting some of the mozzarella with provolone. Don’t have Worcestershire sauce? Soy sauce can add a similar umami kick.
Preserving Italian-Style Meatloaf for Later Enjoyment
Allow the meatloaf to cool completely before storing. It can be kept in an airtight container in the fridge for up to four days. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then place it in the freezer, where it will last for up to three months. To reheat, thaw it overnight in the fridge and warm in the oven until heated through.
Perfect Pairings for Italian-Style Meatloaf
This meatloaf pairs beautifully with garlic mashed potatoes or a simple tossed salad with a tangy vinaigrette. Add a side of roasted vegetables for a colorful touch. For drinks, a robust red wine or iced tea complements the rich flavors perfectly.
Cooking Hacks to Elevate This Recipe
To prevent your meatloaf from drying out, mix in some finely diced bacon for added moisture and flavor. Halfway through baking, you can spoon additional marinara sauce over the top to keep it succulent. To slice evenly, use a sharp serrated knife and wipe clean after each cut.
Adapting Italian-Style Meatloaf for Any Time of Year
In summer, garnish with fresh basil or sun-dried tomatoes for a light, fresh flavor. During autumn, consider adding sautéed mushrooms or cubed butternut squash. Winter months welcome a dash of nutmeg or allspice for warmth, while springtime sprigs of thyme can add a fragrant touch.
FAQs:
Can I make this meatloaf gluten-free?
Absolutely! Simply replace the breadcrumbs with a gluten-free variety or use crushed gluten-free crackers. Ensure that the Worcestershire sauce is gluten-free too, as some brands may contain gluten. The rest of the ingredients are naturally gluten-free, making it a delightful dish for those with dietary restrictions.
What can I use as a tomato sauce substitute?
If you’re out of tomato sauce, you can substitute with canned diced tomatoes blended until smooth. Tomato paste diluted with water can also work in a pinch. Just ensure you adjust seasonings as the tomato paste can be quite concentrated in flavor.
How do I know when the meatloaf is cooked?
The best way to check for doneness is using a meat thermometer. Your meatloaf should reach an internal temperature of 160°F. This ensures that it’s cooked through while remaining juicy. Allow it to rest for a short while after cooking for optimal flavor and texture.
Can I add vegetables to the meatloaf mixture?
Yes, incorporating more vegetables like shredded zucchini or carrots can add moisture and nutrients. Be sure to squeeze out excess water from these vegetables to prevent the meatloaf from becoming too soft. Adjust your seasonings accordingly to maintain a robust flavor.
Is it possible to make this recipe ahead of time?
You can prepare the meatloaf mixture a day in advance. Simply shape it into a loaf and refrigerate it covered. When you’re ready to cook, just bake as directed. This advance preparation is perfect for busy days or when hosting dinner events.
What type of beef works best for meatloaf?
Lean ground beef, ideally with about 80% to 85% lean meat, is recommended for meatloaf. This ratio provides enough fat for flavor without making the loaf greasy. If you prefer leaner meats, consider mixing in a bit of ground pork to retain juiciness and enhance taste.
Italian-Style Meatloaf With Marinara Sauce
Ingredients
- 2 lbs lean ground beef
- 1 medium yellow onion chopped
- 2 tablespoons minced garlic
- 2 Roma tomatoes chopped
- 1 red bell pepper chopped
- 1 tablespoon Italian seasoning
- 2 large eggs whisked
- 2 cups Italian-style breadcrumbs
- 1 ½ cups grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 4 teaspoons Worcestershire sauce
- to taste Salt
- 1 cup tomato sauce
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ½ teaspoon Worcestershire sauce
- 1 ½ tablespoons sugar
- to taste Salt and pepper
Instructions
- In a skillet over medium heat, cook the onions and minced garlic until they release their aroma.
- Add in the chopped red bell pepper, diced tomatoes, and Italian seasoning. Cook for about 5 minutes until the vegetables soften and any excess liquid has evaporated. Remove from heat and set aside.
- In a separate pan, sauté the minced garlic until fragrant. Pour in the tomato sauce and crumble the beef bouillon cube into the mix.
- Season the sauce with Italian seasoning, red pepper flakes, Worcestershire sauce, sugar, and a pinch of salt and pepper. Allow it to simmer for 5 minutes.
- In a large mixing bowl, combine the ground beef, eggs, breadcrumbs, Parmesan cheese, one cup of mozzarella, half a cup of the tomato sauce, the cooked vegetable mixture, Worcestershire sauce, and some salt and pepper. Mix well by hand and shape into a loaf.
- Spread the remaining marinara sauce over the meatloaf using a spoon, and top it off with the remaining mozzarella cheese.
- Bake the meatloaf in an oven preheated to 350°F for approximately 45 minutes or until the internal temperature reaches 160°F. Let it rest for 10 minutes before slicing.
- Serve warm and relish every bite!
