A hearty, flavor-packed Italian-inspired meatloaf combining ground beef, Italian sausage, and herbs, crowned with bubbling mozzarella and a golden Parmesan crust.
Ingredients
Meatloaf Base
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500g ground beef – opt for a blend with moderate fat content (around 80/20) for juicy texture.
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500g Italian sausage meat – use sweet or spicy depending on your preference; remove casings if using whole sausages.
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1 medium onion, finely chopped – sautéed slightly if you prefer milder onion flavor.
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2 garlic cloves, minced – fresh garlic adds a punch of flavor.
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1 large egg – acts as a binder for the loaf.
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50g breadcrumbs – plain or Italian-seasoned; helps hold moisture.
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50g grated Parmesan cheese – adds umami and savory depth.
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1 tbsp dried oregano – the classic Italian herb.
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1 tbsp dried basil – aromatic and sweet.
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1 tbsp fresh parsley, chopped – adds a burst of color and freshness.
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Salt and freshly ground black pepper, to taste
Topping
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400g tomato sauce – homemade marinara or a good-quality jarred sauce.
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200g shredded mozzarella cheese – for gooey, melty coverage.
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Additional grated Parmesan cheese – for that golden gratin finish.
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Olive oil – to grease the pan and drizzle if desired.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Position a rack in the center of the oven. This ensures even cooking.
Step 2: Prepare the Meat Mixture
In a large mixing bowl, combine the following:
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Ground beef
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Italian sausage meat
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Finely chopped onion
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Minced garlic
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One beaten egg
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Breadcrumbs
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50g grated Parmesan cheese
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Oregano
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Basil
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Chopped parsley
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Salt and pepper to taste (start with 1 tsp salt and ½ tsp pepper, adjust as needed)
Using clean hands or a sturdy spatula, mix everything together thoroughly. You’re aiming for a uniform consistency. Do not overmix — just until everything is well distributed.
Tip: If the mixture feels too wet, add a bit more breadcrumbs (a tablespoon at a time). If too dry, add a splash of milk.
Step 3: Shape and Place in Pan
Grease a loaf pan (about 9×5 inches) or a medium baking dish with a little olive oil.
Transfer the meat mixture into the pan and shape it into a compact loaf. Gently press down to remove air pockets but avoid compressing it too tightly — this helps it cook evenly.
Step 4: Add Tomato Sauce
Pour the 400g of tomato sauce evenly over the top of the loaf. Use a spoon or spatula to spread it to the edges. This keeps the meatloaf moist and infuses it with rich tomato flavor.
Step 5: Cheese Topping
Sprinkle the entire surface with shredded mozzarella cheese, creating a generous, even layer.
Then, dust the top with an extra handful (about 2–3 tbsp) of grated Parmesan cheese. This forms the signature Parmesan cheese gratin — a crispy, golden crown when baked.
Optional: For extra richness, drizzle a touch of olive oil over the cheese topping.
Step 6: Bake Covered
Cover the pan loosely with aluminum foil — this prevents the cheese from burning too early while allowing the loaf to steam and cook through.
Bake in the preheated oven for 45 minutes.
Step 7: Bake Uncovered
After 45 minutes, carefully remove the foil. Continue baking for 15 more minutes, uncovered. This step browns the cheese and allows the gratin to develop its golden crust.
Check internal temperature with a meat thermometer — it should reach at least 70°C (160°F) for food safety.
Step 8: Rest and Serve
Once baked, remove the meatloaf from the oven. Let it rest for 5–10 minutes. This helps the juices redistribute and makes slicing easier.
Carefully slice into portions and serve hot — ideally with a spoonful of extra tomato sauce on the side, if desired.
Suggested Serving Ideas
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Side Dishes: Serve with garlic mashed potatoes, roasted vegetables, or a simple green salad.
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Pasta Pairing: Excellent over spaghetti or penne for a hearty Italian meal.
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Bread Option: Try it with warm ciabatta or a slice of focaccia to mop up the sauce.
Time & Yield
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Prep Time: 15 minutes
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Cook Time: 60 minutes
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Total Time: 1 hour 15 minutes
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Servings: 6–8 generous slices
Chef’s Tips
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Make-Ahead: You can assemble the meatloaf a day in advance and refrigerate it covered. Bring to room temperature before baking.
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Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
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Freezer-Friendly: Freeze uncooked or cooked meatloaf wrapped tightly in foil. Thaw in the fridge overnight before baking or reheating.
Wine Pairing
A rich, meaty dish like this pairs beautifully with a Chianti, Barbera, or Zinfandel — anything with enough acidity to cut through the richness and complement the tomato sauce.
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