Introduction

Few dishes combine comfort and Italian flair as beautifully as the Italian Meatloaf with Mozzarella. This recipe takes the humble American meatloaf and turns it into a Mediterranean-inspired centerpiece, bursting with herbs, cheese, and rich tomato flavor. Unlike traditional meatloaf, which is often topped with ketchup or barbecue sauce, this Italian version uses marinara sauce — giving it a warm, tangy, and aromatic finish that perfectly complements the savory beef and melted cheese inside.

Italian meatloaf, otherwise known as Polpettone, is deeply rooted in Italian home cooking. Literally, the word “polpettone” means “big meatball,” and for all intents and purposes, that is what this is: the same ingredients and seasonings you’d use in Italian meatballs, shaped into a loaf and baked to perfection. It’s a dish that brings family together: comforting, hearty, full of love.

This recipe features tender ground beef, seasoned with classic Italian herbs like basil and oregano, before being filled with creamy mozzarella cheese that melts beautifully as it bakes. Parmesan and breadcrumbs combine to give the loaf structure, while adding richness; marinara topping imparts that unmistakable Italian aroma throughout the kitchen.

This recipe is great for weeknight dinners, family gatherings, or even special occasions when you want to impress guests with something simple yet deeply flavorful.

Ingredients

1 ½ pounds ground beef

1 cup breadcrumbs

2 eggs

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

½ teaspoon black pepper

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 cup marinara sauce, plus more for serving

2 tablespoons milk

2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Preheat oven to

Preheat oven to 375°F (190°C). Line a baking sheet or a loaf pan with parchment paper or grease it lightly with olive oil.

Prepare the Meat Mixture:

In a large mixing bowl, add in the ground beef, breadcrumbs, eggs, onion, garlic, oregano, basil, salt, pepper, Parmesan cheese, milk, and half of the marinara sauce. Mix everything gently using your hands or a wooden spoon until just combined. Overmixing will make the meatloaf dense instead of tender.

Shape and Fill:

Divide the mixture in half. Press one half into the shape of a loaf directly onto the baking sheet.

Evenly spread the shredded mozzarella over the center, leaving about 1 inch from the edges to prevent the cheese from leaking out during baking.

Cover with the remaining half of the meat mixture, shaping it into a loaf, and seal the edges firmly to enclose the cheese completely.

Add the Sauce:

Place the remaining half of the marinara sauce on top of the loaf, making sure it’s evenly spread. This will bake into a deliciously rich glaze while keeping the meat moist.

Bake:

Place the loaf in the oven and bake for 50 to 60 minutes, or until the internal temperature reaches 160°F (70°C). The top should be slightly browned and bubbling with sauce.

Rest and Serve:

Take the meatloaf out of the oven and let it rest for 5 minutes before slicing. This allows the juices to redistribute in the meat, helping it to remain tender.

Garnish with fresh, chopped parsley and serve warm, with additional marinara sauce on the side.

Serving Suggestions

Serve this Italian meatloaf with classic sides: mashed potatoes, roasted vegetables, or pasta tossed in garlic butter. If you want something a little lighter, it goes nicely with a crisp Caesar salad or sautéed greens.

You can also thinly slice leftovers and make mouth-watering Italian meatloaf sandwiches with crusty bread, melted cheese, and a spoonful of marinara for a perfect next-day lunch.

Presentation Ideas

Serve Italian Meatloaf on a long white platter with a drizzle of warm marinara sauce down the center. Sprinkle some fresh parsley and grated Parmesan over for color and aroma. For an added touch of elegance, serve with a side of spaghetti tossed lightly with olive oil and garlic — creating an Italian restaurant comfort meal.

For a family dinner, slice the meatloaf at the table to reveal the gooey mozzarella center for that irresistible “cheese pull” effect.

Flavor Profile

Texture: Tender, juicy, with just a slight crispiness on the outside.

Flavor: Savory, cheesy, herbaceous, and tomato-rich.

Aroma: Slow-cooked marinara, Italian herbs, and melted mozzarella all combine for pure comfort.

Variations

Spicy Kick: Mix in a pinch of red pepper flakes or chopped Italian sausage into the meat mixture.

Stuffed Variation: Mix in chopped spinach or roasted red peppers along with the mozzarella for a colorful, veggie-packed version. Lighter Alternative: Replace the beef with ground turkey or chicken. Cheese Lovers: Combine mozzarella with provolone or fontina for a richer filling. Storage and Reheating This meatloaf stores beautifully. Once cooled, leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months. To reheat, cover slices with foil and warm in the oven at 350°F (175°C) for 10–15 minutes, or microwave individual portions for 1–2 minutes.

Share

Pin