I discovered this Classic Italian Meatloaf recipe while trying to recreate the warm, herby flavors of my favorite Sunday gravy in a simple, comforting form. In my kitchen, the act of mixing ground meats by hand, the scent of fresh garlic and parsley hitting the air, felt deeply connected and authentic. As it baked, the aroma transformed—first the savory notes of browning meat, then the sweet, tangy smell of tomato sauce bubbling with oregano and basil. When I pulled it from the oven, glistening and perfectly domed, the first slice revealed a moist, tender interior packed with flavor. It wasn’t just meatloaf; it was a hug from an Italian grandmother I never had, and it’s been a family favorite ever since.
Why You’ll Love This Recipe
You are going to adore this recipe because it takes the humble concept of meatloaf and elevates it with the bright, robust flavors of Italy. It’s incredibly moist and tender, thanks to a blend of meats and a panade (a bread-milk paste), and it’s packed with Parmesan, herbs, and garlic in every bite. The tangy, sweet tomato glaze on top caramelizes into something magical. It’s a one-pan wonder that’s forgiving for a weeknight but special enough for company, and it fills your home with the most inviting, aromatic smell that promises a truly satisfying meal.
Ingredients
For the Meatloaf:
- 1 lb ground beef (85/15)
- ½ lb ground pork (or Italian sausage, casings removed)
- ½ lb ground veal (or substitute more pork)
- 1 cup fresh breadcrumbs (from about 2 slices of stale bread)
- ½ cup whole milk
- ¾ cup grated Parmesan cheese
- ½ cup finely chopped yellow onion
- ⅓ cup finely chopped fresh parsley
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 ½ teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Glaze:
- ¾ cup tomato sauce (or marinara)
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried basil
- ½ teaspoon granulated sugar
Let’s talk ingredients. The trio of beef, pork, and veal is classic for a reason—beef for richness, pork for fat and flavor, veal for tenderness. If you can’t find veal, use all pork or a mild Italian sausage (remove the casing). The panade (breadcrumbs soaked in milk) is the non-negotiable secret to a moist, tender loaf that doesn’t crumble. Use fresh breadcrumbs from stale Italian or French bread, not dry, sandy store-bought ones. Fresh parsley and garlic are essential for that authentic, bright flavor—don’t substitute dried parsley here. For the glaze, a good-quality tomato sauce matters. The balsamic vinegar and sugar aren’t just for sweetness; they create a complex, caramelized depth that makes this meatloaf truly special.(See the next page below to continue…)