This tender, juicy Italian meatloaf comes together in about 10 minutes of hands-on prep and bakes into a flavorful centerpiece perfect for weeknight dinners or family gatherings. Serve it over al dente spaghetti with warm marinara and freshly grated Parmesan for a comforting Italian-American meal that will become a regular in your rotation.
Why you’ll love this Italian meatloaf
- All the flavor of meatballs, without the fuss. This loaf captures the classic Italian meatball profile — garlic, Parmesan, herbs, and ricotta — but you skip the time-consuming step of rolling many small meatballs.
- Fast prep. With a food processor to mince the aromatics, the mix comes together in about 10 minutes. Even by hand, simple chopping and stirring keeps the process quick.
- Family friendly. Paired with spaghetti and marinara, this dish appeals to kids and picky eaters while still pleasing adults with robust, familiar flavors.
- Great leftovers. Leftover slices reheat well. Warm gently in a covered baking dish or reheat single slices in the oven or microwave for a satisfying second meal.
How to make Italian meatloaf
Start by preheating your oven to 375°F (190°C). Add the onion, garlic, and parsley to a food processor and pulse until finely minced, scraping the bowl as needed. If you don’t have a processor, finely mince these ingredients by hand.
Transfer the minced aromatics to a large bowl. Add ground beef, whole milk ricotta, grated Parmesan, beaten eggs, Italian-style breadcrumbs, Worcestershire sauce, dried oregano, thyme, sage, Kosher salt, and freshly cracked black pepper. Use your hands to gently combine the ingredients until just mixed; avoid overworking the meat to keep the loaf tender.
Lightly oil a standard loaf pan and press the meat mixture evenly into the pan, smoothing the top so it bakes uniformly. Place the loaf pan on a rimmed baking sheet to catch any drips and bake for 40 minutes. Carefully pour off about half of the accumulated liquid from the pan, then return the loaf to the oven for an additional 20 minutes or until cooked through. If you like a browned top, broil for 1–2 minutes, watching closely so it doesn’t burn. Let the meatloaf rest for 5–10 minutes before slicing so the juices redistribute.
To serve, arrange slices of meatloaf over hot spaghetti cooked to al dente and spoon your favorite marinara sauce over the top. Finish with a generous sprinkling of grated Parmesan and a scattering of chopped fresh parsley.
Tips for the best results
- No food processor? Finely chop the onion, garlic, and parsley with a sharp knife. The texture will still be great; it just takes a bit more time.
- Use a rimmed baking sheet. Placing the loaf pan on a sheet prevents juices from dripping onto the oven floor and causing smoke.
- Moisture is okay. The liquid that collects in the pan helps keep the meatloaf moist. If a lot remains when the loaf finishes, you can discard it after the loaf rests, or spoon a little back over slices for extra flavor.
- Flexible pans. If you don’t have a loaf pan, an 8×8 or 9×9 baking dish will work—expect shorter baking time in a shallower pan.
- Thermometer tip. For perfectly cooked meatloaf, aim for an internal temperature around 155–160°F (68–71°C) in the center. Allowing a short rest after baking ensures a juicy slice.
Ingredients
- 1 small onion
- 4–5 cloves garlic
- 1/3 cup fresh parsley, chopped
- 2 lbs ground beef
- 15 oz whole milk ricotta cheese
- 1 cup grated Parmesan
- 3 eggs, slightly beaten
- 1/2 cup Italian-style breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 teaspoons Kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Pulse onion, garlic, and parsley in a food processor until finely minced, or mince by hand.
- Combine minced aromatics with ground beef, ricotta, Parmesan, eggs, breadcrumbs, Worcestershire, and seasonings in a large bowl. Mix gently until just combined.
- Transfer mixture to a lightly oiled loaf pan and smooth the top.
- Place the pan on a rimmed baking sheet and bake 40 minutes. Carefully pour off about half the liquid, then bake an additional 20 minutes or until cooked through.
- Optional: broil 1–2 minutes for a browned top. Rest 5–10 minutes before slicing.
- Serve over al dente spaghetti with marinara, grated Parmesan, and chopped parsley.
Nutrition (per serving)
- Serving size: 1/10 of recipe
- Calories: 270
- Sugar: 1.5 g
- Sodium: 311 mg
- Fat: 12.2 g
- Carbohydrates: 8.1 g
- Fiber: 0.7 g
- Protein: 30.6 g
- Cholesterol: 137.5 mg