Italian Style Meatloaf I Recipe - Allrecipes.com
Italian Style Meatloaf I Recipe
  • READY IN hrs

Italian Style Meatloaf I

Recipe by  

"Made with mozzarella cheese and Italian seasoning, this is a different twist on everyday meatloaf! Enjoy!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil.
  3. Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2005

This is a phenomenal recipe--one of my favorites so far from this site. I did tweak it just a little. I used a little over 2 lbs of lean ground beef cause that's what I had. I used 1 cup of italian seasoned bread crumbs and 1/2 cup of sphagetti sauce instead of the ketchup. I also used the diced tomatoes with garlic and onion. This made 2 meat loaves for me. The texture was perfect; moist but held together well and the flavor was amazing. I served it with bowtie pasta tossed with parmesan and the rest of the jar of spaghetti sauce, garlic bread and steamed veggies. This was an easy and delicious meal that my family loved! Thanks for the great recipe.

 
Most Helpful Critical Review
Apr 08, 2004

I use the Brown Sugar Meatloaf recipe from this site as my "regular" meatloaf, but thought that I would try this one out. I was a bit disappointed with it. I do agree with another reviewer to cut down on some of the spices...it overpowered it a bit. I wish I knew why this wasn't as good as I had hoped. Thanks for the post anyway.

 
Jan 11, 2006

HOLY COW! This is a fantastic meatloaf recipe. Do yourself a favor though. Use a non-stick meatloaf pan with a drainage insert so as to allow the grease from the hamburger and water from the toms to escape. Otherwise, it'll end up too moist to the point of falling apart. I baked mine for about 1:20, removing the foil and frosting the top with ketchup the last ten minutes. Served with egg noodles, buttered with parsley and Parmesan cheese, outstanding!

 
May 12, 2008

This meatloaf was delicious- the best I've ever had! Along with others who left comments, I made some adjustments. I used italian-style bread crumbs, canned tomatoes with garlic & onion, chunky pasta sauce instead of ketchup and added 1tsp dried parsley and a pinch of crushed black pepper. In addition, for the last 10 minutes of bake time I spread some pasta sauce atop the meatloaf and sprinkled it with grated parmesean. Served with garlic-parmesean mashed redskins and green beans. Buon appetito!

 
Feb 27, 2007

Omgosh this is delicious. I used whole peeled tomatoes instead of diced because that's what I had on hand. I used 93 % ground beef and it was still so moist. I also added a bit of parmesan cheese. I had to cook it a bit longer too. It was the best meatloaf I've had in a while. My extremely picky daughter even ate it all up. Thanks so much for the great recipe.

 
Jun 15, 2003

I will replace my old meatloaf recipe w/ this one. I too used Italian bread crumbs, cooked it for 1 1/2 hr w/ the last 20 minutes uncovered, & sprinkled Mozzarella on top for the last 5 minutes of baking. My husband said it made the best meatloaf sandwich he's ever eaten.

 
Jan 24, 2003

We love this recipe!! I use only half of the diced tomatoes, it seemed a little soupy. I also have a hard time getting it all to fit in one pan, I usually split it and make two smaller loaves.

 
Jan 04, 2009

This meatloaf recipe is great! The Italian style versus the American Meatloaf! I do tweak it one tiny bit. Instead of the diced tomato in the meatloaf, I use a can of tomato soup with about 1/2 cup of water and spoon over the meatloaf when it's about 3/4 done. It makes the most delicous gravy! When doing this, you need to form the loaf and cook it in a casserole dish that can accomodate the gravy around the loaf.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 538 kcal
  • 27%
  • Carbohydrates
  • 15.6 g
  • 5%
  • Cholesterol
  • 189 mg
  • 63%
  • Fat
  • 38.9 g
  • 60%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 941 mg
  • 38%

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

See More
 
ADVERTISEMENT
Go Pro!

In Season

Dinner in the Fast Lane
Dinner in the Fast Lane

Get quick & easy recipes for your busiest days.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Mini Meatloaves

Individual loaves of yummy beef, cheese, and oats are baked with a tangy glaze.

Chef John's Prison-Style Meatloaf

This incredibly moist, tender meatloaf is based on Italian meatball technology.

Rempel Family Meatloaf

This family favorite is loaded with flavor.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States