Cheesy Italian Meatloaf with Marinara Sauce

Here is my favorite Italian meatloaf recipe, loaded with fresh herbs like basil, oregano, and parsley, topped with tangy marinara sauce, and packed with parmesan cheese for that classic Italian flavor.

This meatloaf has become our go-to comfort food dinner on busy weeknights. The combination of ground beef and pork keeps it juicy and tender, and my kids actually ask for seconds. Plus, the leftovers make amazing sandwiches the next day!

What Kind of Ground Meat Should I Use?

This recipe calls for a combination of ground beef and ground pork, which gives you the best of both worlds in terms of flavor and texture. For the ground beef, an 80/20 blend works great since you want some fat to keep the meatloaf moist and juicy. The ground pork adds extra richness and helps prevent the meatloaf from getting too dense or dry. If you can only find one or the other at the store, you can use 2 pounds of either ground beef or ground pork instead of the mix, though the combo really does give you the most flavor. Just make sure your meat is fresh and hasn’t been sitting in the fridge too long before you use it.

Options for Substitutions

This meatloaf is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground pork: If you don’t have ground pork, you can use all ground beef instead. You could also try ground turkey or chicken for a leaner version, though you might want to add a tablespoon of olive oil to keep it moist.
• White bread: Any bread works here – whole wheat, sourdough, or even a hamburger bun. You can also swap it with 1/3 cup of breadcrumbs or crushed crackers if that’s what you have.
• Milk: Regular milk is best, but you can use any milk you have on hand, including almond or oat milk. Even chicken broth works in a pinch.
• Fresh herbs: Don’t have dried herbs? Use about 2 tablespoons each of fresh parsley, basil, and oregano instead. Just chop them finely before mixing in.
• Parmesan: Pecorino Romano is a great substitute and gives a similar salty, sharp flavor. You could also use shredded mozzarella, though the texture will be a bit different.
• Marinara sauce: Any tomato-based pasta sauce works fine here. You can even use crushed tomatoes with a bit of Italian seasoning mixed in if that’s all you have.

Watch Out for These Mistakes While Cooking

Overmixing the meat is the fastest way to end up with a dense, tough meatloaf – once you add the ground beef and pork to your bowl, use your hands to gently combine everything just until incorporated, then stop.

Another mistake is skipping the resting period after baking, which causes the meatloaf to fall apart when you try to slice it, so give it the full 10 minutes to let the juices redistribute and the loaf to firm up.

Don’t forget to check the internal temperature with a meat thermometer in the center of the loaf – pulling it out at exactly 160°F ensures it’s safe to eat while staying moist, since even a few extra minutes can dry it out.

Finally, make sure your marinara sauce isn’t ice cold from the fridge when you add it, as room temperature sauce will heat through better and won’t lower the cooking temperature of your meatloaf.

What to Serve With Italian Meatloaf?

This Italian meatloaf is packed with so much flavor from the herbs and marinara that it pairs perfectly with simple sides that won’t compete with it. I love serving it with creamy mashed potatoes or buttery garlic bread to soak up that extra marinara sauce. A side of roasted vegetables like zucchini, bell peppers, or green beans adds a nice fresh element to the plate. You could also go the classic Italian route and serve it alongside a big Caesar salad or some spaghetti tossed with olive oil and garlic for a full Italian-style dinner.

Storage Instructions

Store: Leftover meatloaf is honestly one of my favorite things to have in the fridge! Just let it cool completely, then wrap it tightly in plastic wrap or store it in an airtight container for up to 4 days. It makes amazing sandwiches the next day, or you can slice it up for quick weeknight dinners.

Freeze: This meatloaf freezes really well, either as a whole loaf or in individual slices. Wrap it tightly in plastic wrap, then again in foil, and it’ll keep in the freezer for up to 3 months. I like to slice it before freezing so I can grab just what I need.

Reheat: To warm up your meatloaf, place slices in a baking dish with a splash of extra marinara sauce, cover with foil, and heat at 350°F for about 15-20 minutes. You can also microwave individual slices for 1-2 minutes, but the oven keeps it from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1950-2150
• Protein: 135-150 g
• Fat: 130-145 g
• Carbohydrates: 38-46 g

Ingredients

For the meatloaf:

• 1.5 slices white bread (torn into 1/2-inch pieces for better moisture absorption)
• 1/3 cup milk
• 1.25 lb ground beef
• 0.75 lb ground pork (adds essential fat and tenderness to the loaf)
• 1 large egg
• 2.5 tsp parsley
• 2.5 tsp basil
• 2.5 tsp oregano
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp fennel seed
• 3/4 cup parmesan (I always use BelGioioso for a salty, nutty bite)

For the topping:

• 1 cup marinara (I prefer Rao’s Homemade for its authentic flavor)

Step 1: Prepare the Bread Mixture and Mise en Place

• 1.5 slices white bread
• 1/3 cup milk

Tear the bread into 1/2-inch pieces and place in a large bowl, then pour the milk over it and let it soak for 2-3 minutes until the bread absorbs the milk and becomes a paste-like consistency.

While the bread soaks, measure out all your dried herbs and spices (parsley, basil, oregano, garlic powder, onion powder, salt, pepper, and fennel seed) into a small bowl.

This ensures everything is ready to mix without hunting for ingredients during the binding process.

Step 2: Combine and Mix the Meatloaf

• soaked bread mixture from Step 1
• 1.25 lb ground beef
• 0.75 lb ground pork
• 1 large egg
• herb and spice mixture from Step 1
• 3/4 cup parmesan

Add the ground beef, ground pork, egg, and the herb-spice mixture from Step 1 to the soaked bread mixture.

Using your hands, gently combine everything until just incorporated—avoid overworking the meat, as this can make the loaf dense and tough.

Fold in the parmesan cheese last for an even distribution.

I find that mixing with my hands gives me the best feel for when the mixture is properly combined without any streaks of unmixed spices.

Step 3: Shape and Prepare for Baking

• meatloaf mixture from Step 2

Preheat your oven to 350°F and line a baking sheet with aluminum foil or lightly oil it for easy cleanup.

Transfer the meatloaf mixture to the prepared pan and gently shape it into a loaf approximately 8-9 inches long and 4-5 inches wide, leaving some space around the edges for heat circulation.

The loaf should be compact but not pressed too firmly.

Step 4: Initial Bake and Add Sauce

• shaped meatloaf from Step 3
• 1 cup marinara

Bake the meatloaf at 350°F for 20 minutes until it begins to brown on the edges and some fat renders out.

Remove from the oven and spread the marinara sauce evenly over the top of the loaf, ensuring good coverage.

Return to the oven and bake for an additional 10-15 minutes, until the internal temperature reaches 160°F when measured with a meat thermometer inserted into the center of the loaf.

The sauce will bubble slightly at the edges and help keep the top moist.

Step 5: Rest and Serve

Remove the meatloaf from the oven and let it rest on the pan for 10 minutes before slicing.

This resting period allows the juices to redistribute throughout the meat, ensuring each slice stays moist and tender rather than dry.

I always let it rest even though it’s tempting to cut into it right away—those 10 minutes make a noticeable difference in texture.

Cheesy Italian Meatloaf with Marinara Sauce

Delicious Cheesy Italian Meatloaf with Marinara Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Calories 2050 kcal

Ingredients

  

For the meatloaf::

• 1.5 slices white bread (torn into 1/2-inch pieces for better moisture absorption)
• 1/3 cup milk
• 1.25 lb ground beef
• 0.75 lb ground pork (adds essential fat and tenderness to the loaf)
• 1 large egg
• 2.5 tsp parsley
• 2.5 tsp basil
• 2.5 tsp oregano
• 1.5 tsp garlic powder
• 1.5 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp fennel seed
• 3/4 cup parmesan (I always use BelGioioso for a salty, nutty bite)

For the topping::

• 1 cup marinara (I prefer Rao’s Homemade for its authentic flavor)

Instructions

 

• Tear the bread into 1/2-inch pieces and place in a large bowl, then pour the milk over it and let it soak for 2-3 minutes until the bread absorbs the milk and becomes a paste-like consistency. While the bread soaks, measure out all your dried herbs and spices (parsley, basil, oregano, garlic powder, onion powder, salt, pepper, and fennel seed) into a small bowl. This ensures everything is ready to mix without hunting for ingredients during the binding process.
• Add the ground beef, ground pork, egg, and the herb-spice mixture from Step 1 to the soaked bread mixture. Using your hands, gently combine everything until just incorporated—avoid overworking the meat, as this can make the loaf dense and tough. Fold in the parmesan cheese last for an even distribution. I find that mixing with my hands gives me the best feel for when the mixture is properly combined without any streaks of unmixed spices.
• Preheat your oven to 350°F and line a baking sheet with aluminum foil or lightly oil it for easy cleanup. Transfer the meatloaf mixture to the prepared pan and gently shape it into a loaf approximately 8-9 inches long and 4-5 inches wide, leaving some space around the edges for heat circulation. The loaf should be compact but not pressed too firmly.
• Bake the meatloaf at 350°F for 20 minutes until it begins to brown on the edges and some fat renders out. Remove from the oven and spread the marinara sauce evenly over the top of the loaf, ensuring good coverage. Return to the oven and bake for an additional 10-15 minutes, until the internal temperature reaches 160°F when measured with a meat thermometer inserted into the center of the loaf. The sauce will bubble slightly at the edges and help keep the top moist.
• Remove the meatloaf from the oven and let it rest on the pan for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each slice stays moist and tender rather than dry. I always let it rest even though it's tempting to cut into it right away—those 10 minutes make a noticeable difference in texture.