This Italian meatloaf is basically one big giant meatball, or at least that’s what I tell my kids so that they’ll eat it.
Prep Time:15 Minutes
Cook Time:75 Minutes
Total Time:1 Hour 30 Minutes
2 tablespoonsolive oil
1small onion, finely chopped
3 garlic cloves, minced
1 carrot, finely chopped
1stalk celery, finely chopped
¼ cupfinely chopped fresh basil
1 tablespoonWorcestershire sauce
2 poundsmeatloaf mix (or use 1½ pounds 85% lean ground beef plus ½ pound ground pork)
⅔ cupItalian-style bread crumbs
¾ cupgrated Parmigiano-Reggiano
¾ cupmarinara sauce
Preheat oven to 350°F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Heat the olive oil in a medium sauté pan over medium heat. Add the onion, garlic, carrot and celery and cook, stirring frequently, until softened, 5-7 minutes. Do not brown. Let cool until just warm.
In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and Worcestershire sauce.
Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix with your hands until just evenly combined.
Form the meat mixture into a 9x5-inch loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides.
Bake for 65-70 minutes, or until an instant-read thermometer registers 160°F in the middle of the meatloaf. Let the meatloaf rest for about 10 minutes. Scrape any fat away from the edges of the meatloaf (it will ooze out and brown while baking), then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve.
Note: If serving with mashed potatoes, you might warm up some additional marinara sauce for serving.
Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle.