How To Make Easy Italian Meatloaf
Switch up your usual dinner recipe with this easy Italian meatloaf, made using marinara sauce, bread crumbs, and meatloaf mix, for a tasty bite.
Serves:
Ingredients
- 2tbspolive oil
- 1small onion,finely chopped
- 3clovesgarlic,minced
- 1carrot,finely chopped
- 1celery stalk,finely chopped
- 2large eggs
- ¼cupfresh basil,finely chopped
- 1tspsalt
- ½tsppepper
- 1tbspworcestershire sauce
- 2lbsmeatloaf mix,or use 1½ lbs 85% lean ground beef plus ½ pound ground pork
- ⅔cupItalian style bread crumbs
- ¾: 5px; letter-spacing: 2px”>¾cupmarinara sauce
Instructions
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Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
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Heat the olive oil in a medium sauté pan over medium heat. Add the onion, garlic, carrot, and celery and cook, stirring frequently, for 5 to 7 minutes until softened. Do not brown. Let cool until just warm.
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In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and Worcestershire sauce.
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Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix using the hands until just evenly combined.
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Form the meat mixture into a 9×5-inch loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides.
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Bake for 65 to 70 minutes, or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Let the meatloaf rest for about 10 minutes.
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Scrape any fat away from the edges of the meatloaf, then use a wide spatula to transfer the meatloaf to a cutting board or serving platter.
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Slice and serve.
Nutrition
- Calories: 215.23kcal
- Fat: 12.08g
- Saturated Fat: 4.41g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.54g
- Polyunsaturated Fat: 1.34g
- Carbohydrates: 15.33g
- Fiber: 1.83g
- Sugar: 4.14g
- Protein: 11.23g
- Cholesterol: 75.30mg
- Sodium: 546.57mg
- Calcium: 277.63mg
- Potassium: 270.68mg
- Iron: 1.61mg
- Vitamin A: 165.24µg
- Vitamin C: 3.35mg
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