Bread – I like to use either white or Italian bread for this recipe. Make sure the crusts are removed and the bread is cut into cubes. This acts like a binding agent for the meatloaf.
White onion – If you aren’t a fan of onion, you can leave this out altogether. However it does provide both flavor and substance to this loaf.
Garlic – Always opt to use fresh garlic whenever possible. Although convenient, the jarred version is way less pungent.
Fresh herbs – We use fresh fresh parsley and oregano in our version. Fresh always packs more of a punch, but if you need to save a little time chopping, feel free to use a dry Italian seasoning blend.
Salt – I use coarse kosher salt. Different salt measure differently, so be sure to plan accordingly.
Lean ground beef – I always like to use lean ground meat when making meatloaf.
Bulk Italian sausage – The combination of ground beef and ground pork makes for a very flavorful and tender meatloaf.
Worcestershire sauce – You might be thinking: but that’s not Italian? Well, neither is meatloaf, but it does give a full bodied and rich flavor to just about any recipe.
Egg – Egg acts as a binding agent for meatloaf. It helps to hold everything together.
Bread crumbs – I like to use Italian bread crumbs rather than something like panko for this recipe. It brings even more Italian flavor to this meatloaf.
Cheese – We use three cheese to make the best cheesy blend with layers of flavor. We use Parmesan cheese, mozzarella cheese and fontina cheese. I always try to freshly grate my own cheese whenever possible.
Marinara – Some recipes use plain tomato sauce, but marinara gives a hearty does of Italian flavors with more texture. Customize this recipe using your favorite version. It can be sweet, spicy (like a fra diavolo or aribaritta) or even just plain like basil.
How to Make Italian Meatloaf
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