Description
Discover the secrets to making an easy Italian meatloaf that is perfectly juicy and packed with flavor. This recipe combines ground beef and Italian sausage with a variety of herbs and spices, topped with a tangy tomato glaze.
Ingredients
2 lbs (900 g) ground beef (85% lean)
½ lb (225 g) Italian sausage
casings removed
1 cup (90 g) fresh breadcrumbs or panko
½ cup (120 ml) whole milk
2 large eggs
room temperature
½ cup (50 g) grated Parmesan cheese
2 cloves garlic
minced
1 small onion
finely chopped
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
1 cup (240 ml) tomato sauce
2 tablespoons ketchup
1 teaspoon Italian seasoning
1 tablespoon brown sugar or honey
1 teaspoon balsamic vinegar
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, milk, eggs, Parmesan cheese, garlic, onion, salt, black pepper, oregano, basil, and red pepper flakes. Mix until just combined.
- Transfer the meat mixture to a loaf pan and shape it into a loaf.
- In a separate bowl, mix together the tomato sauce, ketchup, Italian seasoning, brown sugar, and balsamic vinegar to create the glaze.
- Spread a layer of the glaze over the meatloaf.
- Bake in the preheated oven for about 30 minutes, or until the internal temperature reaches 160°F (70°C).
- Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
For added moisture, make sure not to overmix the meat mixture. Letting it rest before slicing helps keep it juicy.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 140 mg
Keywords: easy Italian meatloaf, meatloaf recipe, juicy meatloaf, Italian meatloaf glaze