Not just another meatloaf……This is an Italian Meatloaf smothered in the most incredible tomato marinara sauce. Cooking the meatloaf partially submerged in the sauce makes the meatloaf extra tasty and extra juicy – not to mention all the flavour from the meatloaf dripping into the sauce!
I promise I am not exaggerating. This is not just “another meatloaf” with ground beef/mince mixed together with some random Italian herbs.
Oh no. This is so much more than that! THIS is made in the spirit of homemade Italian sausages. Have you ever made Italian sausages? I have. They taste amazing. They require speciality equipment to ground pork shoulder, electronic scales to get the exact amount of herbs and salt, and of course the sausage machine to pipe the sausage mixture into the casings.
I don’t have all that equipment in my humble kitchen. But I’ve manage to recreate the flavours in this ridiculously delicious Italian meatloaf!
As I alluded to above, the seasonings for this meatloaf are akin to homemade Italian sausages. However, I make my meatloaf with a combination of beef and pork, rather than just pork which is what Italian sausages are made of. The pork adds juiciness, the beef is the main flavour base. 🙂
The crowning glory of this is the tomato sauce. Oh my. THIS is the key differentiating factor in this recipe. Most meatloaves are not made with a sauce. But there are 2 things that make this sauce seriously delicious:
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I add the juices in the meatloaf pan into the sauce. Why throw out free flavour??
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The meatloaf finishes cooking IN the sauce. Which means all the juices from the meatloaf releases into the sauce AND the base of the meatloaf sucks up the marinara sauce flavour. Win win!
LOOK how juicy this meatloaf is! I use my secret tip to make this with bread soaked in grated onion rather than breadcrumbs. It’s the same technique I use for my Italian Meatballs that readers are raving about!
I know I rambled a bit, so here’s a quick recap of why I love this Italian meatloaf so much and why it is not like the usual:
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It actually does taste like it is Italian. It tastes like a meatloaf beef version of Italian pork sausages, thanks to the subtle combination of beef and pork mince (ground meat), red bell peppers/capsicum and fennel seeds;
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The Sauce is made extra tasty by adding the meatloaf pan juices into the sauce AND by cooking the meatloaf for part of the time IN the sauce. Flavour on flavour on flavour!
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I swear, the meatloaf is made even juicier than usual by cooking it partly submerged in the sauce. It surely must suck up some liquid??
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I also use my technique to soak bread in grated onion rather than using breadcrumbs. My theory for why this makes a difference is that the bread crumbs expand when cooked, creating little air pockets. The use of grated onion also makes this meatloaf extra tasty. This is the same technique I use to make my classic Italian Meatballs extra soft and juicy.
Have I convinced you yet that this is worth trying? 😉 – Nagi x
More meatloaf recipes
I love a good meatloaf!
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Meatloaf – extra tasty, extra juicy, extra soft!
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Italian Meatloaf with Marinara Sauce
Ingredients
- 1 1/2 cups diced red bell pepper / capsicum (1 large)
- 1 tbsp olive oil
- 2 cups stale white bread , crusts removed, roughly diced (about 3 slices)
- 1 small onion
- 2 tbsp cream (or milk)
- 13 oz / 400 g ground pork (mince)
- 1.6lb / 800 g ground beef (mince)
- 2 eggs
- 2 1/2 tsp fennel seeds
- 3 tsp paprika (sweet or smoked)
- 1 3/4 tsp salt
- Pepper
Sauce
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1/2 onion , finely chopped (brown, white, yellow)
- 1.4 lb / 700 g tomato passata or crushed tinned tomatoes (Note 1)
- 3/4 cup water
- 2 tsp dried Mixed Italian Herbs
- 1 - 3 tsp red pepper flakes (optional)
- Salt and pepper
Instructions
- Preheat oven to 180C/350F. Spray a 28cm/11" loaf pan, then line with parchment / baking paper, leaving overhang (Note 2).
- Heat oil over high heat. Add capsicum, leave for 1 minute without stirring so it starts to char (burn) then stir and continue cooking to char it more (about 2 minutes in total). Remove and set aside.
- Place bread in a large bowl. Grate onion into the bowl, using a normal box cutter (Note 3). Add cream, then use your hands to squidge the mixture together so the bread is completely soaked and starts to disintegrate.
- Add remaining meatloaf ingredients, including capsicum. Use your hands to mix it together until JUST combined. Do not over mix otherwise it will become dense.
- Press into the loaf pan (Note 4). Drizzle with olive oil then bake for 30 minutes. Meanwhile, make the Sauce.
- Take the meatloaf out of the oven. Carefully lift the meatloaf out of the loaf pan (using the paper overhang) onto a work surface. Then transfer the meatloaf into the skillet with the Sauce.
- Pour juices in the loaf pan into the skillet. Return to the oven for a further 30 to 40 minutes, or until cooked to your liking.
- Take it out of the oven and let it rest for 5 minutes before slicing. Serve the meatloaf with the Sauce, garnished with parmesan if desired.
- I like to serve this with mashed potatoes but it is also lovely with pasta.
Sauce
- Heat oil in a ovenproof skillet over medium heat. Add onion and garlic and cook for 3 minutes until translucent.
- Add remaining ingredients. Bring to a simmer and cook for 5 minutes on the stove, adjusting salt and pepper to taste.
- Take it off the stove. Follow the steps above to place the meatloaf in and bake it.
Recipe Notes:
Nutrition Information:
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Hi Nagi! I have made it several times and always turns out delicious! Do you think it would work with chicken/turkey mince too? I was thinking about making meatballs😊 X
Mamma mia, this is so delicious! We used gluten free panko & homemade coconut cream to make it AIP friendly. Served with Italian parsley, on gluten free farfalle. Thankfully we have an extra deep cast iron pan that could hold this 5-pounder. Mwah! (with a chef’s kiss)
I suggest using baking paper and double alfoil mine broke and couldn’tlift up up
Tasted ok..not the best
This was the best meatloaf I’ve had. The entire time we ate it we were commenting on how delicious it was. I had hot Italian sausage on hand and subbed that for the pork and fennel seed. Also used fire roasted tomatoes. This will be a regular- thank you!!
Hi Nagi, yet again another ripper recipe! Absolutely beautiful 😍
Thanks so much
We didn’t love this one, sorry. The texture of the meatloaf was just a bit off and so delicate I couldn’t get it into the sauce in one piece. Theoretically we should like it, as we like all the ingredients normally. Not a make again for us.
Hi Nagi,
I want to make this your italian meatloaf with marana sauce for thanksgiving eve. is the 1.5 cup of red peper the same as the 1 large capiscum. And what exactly am i doing with it. Do i cut it up in small piece and then saute it? Do char the whole red pepper, then cut it into small pieces. Thanks
Donna
Hi Donna, the recipe calls for 1 large pepper which is about 1 1/2 cups, diced. You’re then going to char it as noted in step one of the instructions 🙂 N x
Another winner. Smells amazing within minutes of putting it in the oven.
I just noticed the comment of another of your fans, Lynda Troupe, related to the transfer of the meatloaf to the final baking pan. I started out in a similar predicament, unsure I’d succeed without making a huge mess and risk losing all the baking juices. I eventually decided to carefully slide the meatloaf and juices via the baking paper. I was using a baking tray and free-formed my meatloaf, so perhaps that made it easier. I guess the instructions in Step 6 …. “transfer to a work surface” was what had me stumped, but thankfully I managed the workaround and just went for it, straight from one pan to the other, then slid the baking paper easily out from under the meatloaf.
I must say this dish was a HUGE hit and I will most definitely be making it again very soon.
Thanks again Nagi for yet another fantastic recipe!!
And before I forget….. CONGRATULATIONS on your write up in the Sydney Morning Herald. So, so well-deserved.
Hi Nagi. I have just made this and it’s in the oven for the last 30 mins but trying to get it into the sauce from the paper was impossible for me . It ended up in about 4 pieces. Any tips ? I’m thinking that next time I will make the sauce in another pan, cook the meatloaf in the final pan in the loaf tin upside down without paper and put the sauce in and finish it off like that. What are your thoughts? It smells amazing now.
Tried this last night as your baked Italian meatballs are a family favourite. I was worried about the Fennel seeds as my family aren’t keen on them but they loved this recipe, so much so we ate nearly all of it in one go! Next time i will try with tinned tomatoes rather than the passata as the one I used was quick thick. Another keeper, thx Nagi!
I would like to make this meatloaf for dinner. Would it work if I was to make the meatloaf place into baking pan with marinara sauce bake altogether in the oven?. I don’t have an ovenproof skillet. Please and thank you
This was amazing, wife is not a fan of meatloaf but loved this and would be happy fo me to make it again. The marinara sauce was yum, doing slow cooked pork in it today we liked the flavours so much.
I’m so glad you enjoyed it Rob!
Very creative. Can’t wait til I try.
I hope you do!
My husband is allergic to bell peppers. What can I use as a substitute in this recipe?
Diced carrots
Absolutely delicious, my family really loved it. Merci beaucoup!
That’s great! I’m so pleased to hear that, thanks for taking the time to leave a review! N x
Hey Nagi! We don’t have any bread in the house so I was thinking to substitute in dried breadcrumbs. Do you think that would work?
Thanks!!
Hi Jess! Yup, use 3/4 cup. It isn’t quite as super soft as these inside, but still lovely and soft! N x
I made this just the other day exactly as written. The best part about this is that it automatically makes 2 meals for my family. First night meatloaf and potatoes with veg and the next night, pasta with leftover meat(loaf) sauce and a salad! LOVE this kind of cooking. Thank you!
Fantastic! So glad to hear that Amy, thanks so much for letting me know! N x
I can see green stuff, probably parsley in your meatloaf Nagi, but I cannot see it in the Recipe, what gives. I added parsley anyway and a bit a parmesan cheese to the mix, it was delish , thanks once again.
Hi Sharyn! I think you are referring to the photo with the slice of meatloaf and in that one, I scattered parsley over it and the potatoes 🙂 So glad you liked it, thanks so much for letting me know! N x
Hi Nagi, this looks delicious. I want to make it early in the day for dinner Any advice ?
Hi Karin! This reheats great! Just cook it then refrigerate after cooling, add a splash of water into the sauce if it gets too thick for your liking 🙂
Could this be made and then frozen for later?
Yes it can! Separate sauce from meat 🙂
YO GIRL! You Rock! This recipe is the headliner online on how “Celebrity chefs” make blow-your-mind meatloaf. You’re a celebrity chef! YIPPPPPPEEEEEEEE
BA HA HA! I’m NOT at all!!! I’m just a home cook!!! (But yes I saw that and YES it sounded awesome!!!! I’m not a Chef NOR a Celebrity!!!) N x
I only have 2 lbs of ground beef and I have pre prepared marinara sauce and bread crumbs. Do you think this recipe should go well with what I have? Thank you