Italian Style Meatloaf II Recipe -
Italian Style Meatloaf II Recipe
  • READY IN 1 hr

Italian Style Meatloaf II

Recipe by  

"Great for any occasion, and absolutely delicious. Excellent served with noodles (or mashed potatoes) and corn. Substitute white bread for wheat bread if you're looking for a healthier meal. For the fresh bread crumbs, use 6 to 8 slices bread crumbled into tiny pieces."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium saucepan over medium high heat, saute the carrot and onion for 2 minutes, or until onion is transparent. Add garlic and saute for 2 more minutes. Remove from heat and let cool.
  3. In a large bowl, combine the parsley, beef, ketchup, 1/2 cup tomato sauce, bread and eggs, mixing well. Add the carrot/onion mixture and continue mixing, but do not over mix, as this will make the meatloaf dry. Transfer mixture to a 9x13 baking dish and form into a loaf.
  4. Bake at 375 degrees F (190 degrees C) for 30 to 45 minutes.
  5. While loaf is baking, heat the remaining tomato sauce and sugar in a medium saucepan over medium low heat. Pour over loaf when done.
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Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2004

Thanks for the recipe! I was on a mission to find a meatloaf recipe with almost exactly these ingredients - so happy the search is over and I have this one forever in my collection. I change carrots for diced green pepper and leave out the parsley, final dish cooked absolutely perfect all the way through, flavor was enhanced by tomato garlic gravy - yum yum! This was my 1st of what will be many Italian meatloaves! Thanks again!

Most Helpful Critical Review
Jun 14, 2004

Nice and moist, but . . . there's no salt or pepper in the recipe. I divided the recipe and put salt and pepper in one half and none in the other. The unsalted loaf was insipid at best - little to no flavor at all.

Oct 17, 2002

I always thought meatloaf had to be the shape and weight of a brick. This recipe is very moist and flavorful and easy to prepare. Please do not try to use a regular meatloaf pan, it's much too small and you will have to end up cutting your meatlaof down the center to finish cooking.

Jul 17, 2003

I added chopped red & yellow peppers. Next time I will try adding mushrooms. I spread a mixture of tomato & bar-bq sauce atop. jrw of sarasota

Aug 28, 2009

I used this recipe as a starting point for my meatloaf. I love the meatloaf they serve at BJ's Brewery so I altered this to resemble it. I use half angus hamburger meat, and half plain ground pork. I saute the onion and garlic, but add finely chopped red and green bell pepper, celery and carrot to it as well. I also substitute the breadcrumbs with panko breading (italian seasoned if you can find it). I also throw in a heaping handful of finely grated parmesian cheese to the mix. I add a little garlic powder, salt, pepper, and oregeno to the mix too. All of these make an amazing flavored meatloaf.

Feb 27, 2006

Excellent recipe! It's easy to prepare and it's very tasty! My family, especially my children simply love it!!

Feb 12, 2004

AWESOME! I had a little trouble cooking it through - I think I made it too thick, and after 30 minutes when it was still fairly raw I smushed it and then it cooked fine. I used Emeril's Kicked Up Tomato Sauce and added a few mushrooms, and used stuffing mix instead of fresh breadcrumbs (the kind in a bag, not a box). My husband tried it and the first thing he said was "You could serve this for company!" Thanks for the keeper recipe!

Mar 31, 2003

this was a yummie recipe my husband just love it. He smiled for two whole days and begged me to give him the recipe, which I refused,:) I follow all recipes the way they are written, but I always have to add my personal touch to it!!! I added oregano and wow!!! great recipe thank you.


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  • Calories
  • 680 kcal
  • 34%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 229 mg
  • 76%
  • Fat
  • 50.9 g
  • 78%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 35.3 g
  • 71%
  • Sodium
  • 776 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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