Italian Meatloaf

Total Time:
1 hr 15 min
Prep:
10 min
Inactive:
5 min
Cook:
1 hr

Yield:
12 servings
Level:
Easy

Ingredients
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 4 teaspoons (about 6 cloves) chopped garlic
  • 2 medium onions, diced
  • 2 red peppers, seeded, small diced
  • 1/2 cup chopped basil leaves
  • 2 tablespoons chopped parsley leaves
  • 4 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups grated Parmesan
  • 1 1/2 cups breadcrumbs
  • 3 pounds ground beef
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 1 cup marinara sauce
Directions
Watch how to make this recipe

Preheat oven to 350 degrees F.

Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.

Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.

Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

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4.7 364
This recipe is far too complicated for your garden variety meatloaf. I've made chateau briand  with chocolate souffles for dessert that were easier than this. Just the amount of parm is enough to  wonder what the point is. item not reviewed by moderator and published
I just made this today;  I knew I should have went with my gut  feeling on this recipe.  Between the vinegar and the large amount of Parmesan, it has a sour taste.  I also miss the basic Italian seasoning with oregano.    Would not make again.   And can anyone explain purpose of the vinegar? item not reviewed by moderator and published
I love this recipe and have made it many times. However for the first time today I noticed the written instructions never prompt you to add the sautéed veg. I mixed it all up and then decided I should watch the video to see if I've forgotten anything and then it dawned on me I hadn't added the veg in... Oops!!<div>This is a delicious recipe that makes one for the freezer in our house...</div> item not reviewed by moderator and published
Really, really good. Only deviation was using 1 vs. 2red bells, and used 1 lb ground veal / 2lbs ground sirloin" shaped into 2 free form loaves. Used a broiler pan to let fat drain below. Highly recommend that step. Yum!!! Thanks Chef Chiarello! item not reviewed by moderator and published
I made this recipe exactly as stated despite my better judgement with respect to the eggs and cheese ratio to meat. I figured that given all of the positive reviews it was worth a try. Wow was that a mistake! This was the worst meatloaf I have ever eaten, so bad in fact that my family found it almost inedible and I had to throw it away. The biggest problem- it had the flavor and texture of Parmesan cheese. It also took a full half an hour more to be fully cooked in a large loaf pan ( 12x5x4). Also, as others stated, the recipe was poorly written, since it failed to instruct the reader to add the sautéed onion, garlic, and pepper mixture into the meat before baking. Bottom line- do not waste your time and money on this recipe unless you want to eat "Parmesan cheese loaf" for dinner. item not reviewed by moderator and published
I MADE THIS ITALIAN MEATLOAF AND FOUND IT OUTSTANDING .IT WAS GONE THE NEXT DAY AT LUNCH TIME. item not reviewed by moderator and published
I don't enjoy cooking, my husband hates meatloaf and we have a toddler who is a picky eater BUT this meatloaf pleased EVERYONE. I used 1/2 beef and 1/2 ground turkey and and used the food processor to mince and disguise the veggies. I sauteed carrots just get in extra veggies. Luckily I knew enough about cooking to know to add the veggies (missed step in directions). VERY GOOD! Some suggested mixing in sausage. I may try again and use 1/3 of each - sausage, ground turkey and ground beef. item not reviewed by moderator and published
I thought this was good but my family didn't really care for it. I won't make this again. item not reviewed by moderator and published
I normally do not like meatloaf, or really meat that much, I made this for my husband and halfed the recipe, switched worsch sauce for liquid animo, used panko bread crumbs and powdered parmesan, the meat I did about 1/2 to 1/2 ground pork to beef and put about 2 tbsp of the marinara in the mix and some hot sauce, I used the rest of the marinara to thinly coat the top of the loaf, fit nicely in a bread pan, amazing, moist. item not reviewed by moderator and published
My fiancé loved it! item not reviewed by moderator and published
Perfection!! Follow recipe closely regarding salt. If you think the salt seems low (which I did) remember the additional salt coming from the other ingredients (worch., balsamic, marinara). I used yellow peppers &amp; green peppers, red onions and white onions. Bread crumbs were Progresso Italian spiced. Delicous!!! item not reviewed by moderator and published
The meatloaf is delicious. The instructions are written VERY poorly. Watch the video if you want to make this the right way. item not reviewed by moderator and published
Seriously the best meatloaf! This should be the only recipe available it's that good! Dice your veggies and onions small...makes it easier to incorporate. :) item not reviewed by moderator and published
DON'T FORGET TO ADD THE ONION, PEPPER, GARLIC that you "set aside" to cool. When it instructs you to combine ingredients, it forgets to remind you to add/mix it in. item not reviewed by moderator and published
Unbelievably delicious! I am not a big meatloaf person because, frankly I have never had one that was flavorful or made one that didn't fall apart in a puddle of grease...this one is perfection on both counts. In the video Michael suggested you mix different ground meats, I used 1 lb of meatloaf mix (pork, veal &amp; beef), 1 lb of lean 93% ground beef and 1 lb of 73% ground beef which eliminated the additional 2 tbsp of oil, The cheese in the breadcrumbs and herbs from my garden (I also added fresh oregano and thyme) gave it the flavor punch I always tried to achieve and best yet, I formed 2 loaves on a jelly roll pan lined with parchment paper and it made the perfect texture for plating and slicing. The tip, not to over mix, really makes a difference too. Thank you for the recipe and the informative video! item not reviewed by moderator and published
First off I am a super meticulous directions follower and to not see the cooked veggies incorporated after cooking them drove me insane. It was a hit how ever my husband and father in law said it was the best meat loaf they&amp;#39;ve ever had. Thank you food network! item not reviewed by moderator and published
The flavors in this meatloaf are a good alternative to typical meatloaf recipes - you can taste the difference that the fresh herbs and parmesan cheese make. I didn&amp;#39;t have bread crumbs so I used quick oats instead and it worked well. Also, I made 1/3 of the recipe since the full amount seemed like a lot. Instead of putting the marinara sauce on right away I cooked the meat, &amp;#34;topless&amp;#34;, at 400 degrees in the attempt to get a little crust on the top. It took awhile but eventually a slight crust formed. Next time I will try broiling it for a few minutes to start and then add the sauce once it achieves that crusty texture. I think I&amp;#39;ll also use more marinara since it tastes great with the meatloaf. Delicious recipe either way! item not reviewed by moderator and published
Liked the veggies, fresh herbs, parmesan, vinegar &amp; worcestershire sauce. I will make this again. I made these changes based on how we eat: I used the "meatloaf blend available from my butcher in place of 100% ground beef. Also, I am trying to use less gluten, so I substituted quick cooking oatmeal for the bread crumbs. I did not use a loaf pan but instead covered a cooling rack with foil and placed that on a sheet pan. Poked a few holes in the foil. Placed the meatloaf on top of the foil wrapped cooling rack (the one I usually use for cookies--which of course I don't make that often because of gluten issues and also I'm a little bitty bit chunky. The hole pokes in the foil let the fat drip through and keeps the meatloaf out of the fat. Thank you for the recipe! item not reviewed by moderator and published
Loved it! First meatloaf I've made and I enjoyed. I did go half beef and half ground turkey and I did put on a flat pan, forming a loaf so the excess fat would drain out instead of a loaf pan. I used a decent jarred marinara, but it would be even better with a home made marinara. I didn't skimp on the parm, just lower fat on the meat and it is fantastic! Can't wait to turn it into sandwiches with a little fresh mozz! Thanks Michael! item not reviewed by moderator and published
Nice recipe! I started out wanting to stick to the recipe exactly until I found I had a pound less of beef. Then in a hurry, I just through it all together including the sauce and mixed it up.(I reduced all liquids by a 1/3 and 1 pepper and 1 onion. Then I read the instructions and watched the video while it was baking. Still it turned out great. So if you are in a hurry and like crusty on the outside soft and tasty on the inside then, this variation will work for you. item not reviewed by moderator and published
I made this for the first time today for my monthly church potluck, and it was a huge hit! I substituted the olive oil with vegetable oil simply because I'd run out of olive oil. I also halved the onions and peppers...one onion and one pepper is plenty for three pounds of meat. I think it would have ended up tasting like a giant onion if I used two of each. You may actually want to half everything else and quarter the onions/peppers because this ended up filling up two entire meatloaf pans. You'll definitely have plenty of leftovers, although one pan was completely empty by the end of the potluck, so it seemed to be quite popular. I even got several compliments on it. I think what really made it was the parsley. That really added some serious Italian flavor to it that I've never tasted in traditional meatloaf. item not reviewed by moderator and published
This is just awesome....and you can tweak it a little and it is still just Delicious!!!! This will be on our weekly dinner menu! item not reviewed by moderator and published
WOW! This was so delicious and seasoned perfectly!! I halved the recipe, used fresh basil from my garden, skipped the parmesan cheese and the parsley, and made my own marinara sauce and it turned out soooo good. Definitely make this, worth the time for sure. Don't skip the basil. item not reviewed by moderator and published
Made a few tweaks--added in 3/4 C grated Mozzarella to 1 1/2 C Parmesan, &amp; exchanged part of 3# beef w/ sweet Italian sausages &amp; removed casings, so then 2 T. Olive Oil to 2 tsp. Exchanged part of bread crumbs w/ quick Oatmeal. I also made it using a couple slices of PROVOLONE Cheese layered on top during last 5 mins in oven. AND with almost all my ground beef dishes I add 1/4 Cup water for the extra moisture ! HINT: If people don't like Red Peppers or don't have, then try jar of fire-roasted red pepper to dice up OR hide it by puree in blender before adding to meat ! Same w/ onions. Change out use Mushrooms, Zucchini. The idea is you are adding MOISTURE &amp; flavor. item not reviewed by moderator and published
This is the best ever ,just made it tonight ,would'nt change a thing very very good !! yumm yumm item not reviewed by moderator and published
Tasted good but burned on the bottom, and I did grease the pan. item not reviewed by moderator and published
I was ready to pop the loaf into the oven when I noticed the cooled onions, peppers and garlic sitting on the stove. At what point in the instructions do I throw the onions, peppers and garlic away? I'll give stars after it finishes cooking. I had to re-mix the loaf, now two loaves due to the additional materials. Thus the marinara sauce got mixed into the loaf, and I had to sauce again. Grrrr...... I hope this turns out alright. item not reviewed by moderator and published
Very good meatloaf ! The kids enjoyed it as well, dinner guest were very pleased too. Great flavor and texture, I will be sure to make it again. item not reviewed by moderator and published
I made this meatloaf with ground turkey and cooked it in a covered stoneware baking dish. It came out moist and flavorful. I didn't miss the beef at all and will make it with turkey again. I only used one pepper as that is all I had on hand so I have to agree with another poster that one pepper is plenty. Enjoy! item not reviewed by moderator and published
Was excited to try this recipe. I would not make it again on my tastes.... but my guys liked it! item not reviewed by moderator and published
Delicious!! item not reviewed by moderator and published
Two red peppers is too much... Try one onion and an Italian yellow finger pepper. Otherwise best meatloaf ever!! item not reviewed by moderator and published
My husband loves meatloaf and mashed potatoes. He loved this and I was surprised that I really it. I'm more of a fru fru eater and never really cared for the idea of "meat loaf" and I don't care for ketchup . But this called for marinara sauce (which I make and keep on hand and my other Itailian favorites (onions, peppers, and garlic. It needed to cook the full 60 min. It was very moist. I did think it needed a touch of salt but I added that at the end and it was fine. I used one green and one red pepper in that my husband loves green peppers. I chopped two medium onions, but did not use all of it. I just made sure it equaled the ratio of the peppers. It makes a lot so I would consider half the recipe. I think the previous issues with the written recipe not matching the video have been resolved. It all matched to me. And video was a help. This is a keeper! item not reviewed by moderator and published
This is the best meatloaf ever! My adult son said the same thing when I served it to him. I also learned some tricks by watching the video. Thanks! Thanks! Thanks! item not reviewed by moderator and published
I am VERY picky about meat loaf and have two favorite recipes that I prepare exclusively, so I was reticent to try a different one. However, Michael Chiarello's has moved into the #1 position. It is PERFECT. We made only two changes, and one of them was to the topping. We had some marinara sauce ready to use, but the day before a co-worker had given me some homemade tomato chutney he'd made a lot of and wanted to share. I really had no plans for the chutney, so I impulsively decided to substitute it for the marinara. It was amazing. I'm sure the recipe is delicious as is, though. The basil and balsamic vinegar are what set this one apart from more traditional recipes. We halved the recipe, and instead of using all beef + the extra olive oil, we used 1/2 lb. ground sirloin, 1/2 lb. ground pork, and 1/2 lb. ground veal (basically the formula I use for meatballs. As a result, we didn't need to add the olive oil at the end. This recipe won't disappoint! item not reviewed by moderator and published
Great stuff - can't go wrong with this spin on a classic comfort food. Substituting in some Italian sausage is a great idea. item not reviewed by moderator and published
Thank you, Michael, for this delicious receipe. I omitted the red peppers, didn't have any at home and it still tasted out of this world. You are one of my favorite chefs on the foodnetwork. Thanks again. item not reviewed by moderator and published
Hands down this is the best meatloaf ever! Since making this, my family will no longer eat a "regular" meatloaf. There is so much flavor in this meatloaf and so moist. Makes the best cold or hot sandwiches the next day. Better double the recipe for this reason, so delicious. item not reviewed by moderator and published
I dont like meatloaf but this is delicious item not reviewed by moderator and published
Tasty was not the word! I have mastered most of my family italian recipes but just could not do Meatloaf. OMG it was better, lol then my Mom's. It was simply delicious, moist and pretty darn easy to make. item not reviewed by moderator and published
My daughter is just about the pickiest eater ever! I am so happy she loved the meatloaf and asked for seconds. I did follow another reviewer's suggestion and substituted half of the ground beef with ground pork. Really yummy!! item not reviewed by moderator and published
If you want to make the recipe exactly as seen on video double everything except the meat and the marinara. The aired recipe is for 2 loaves so use 3# total of meat(s, double all other ingredients as they are listed here and divide the 1c sauce for the top between the 2 loaves. If you only want 1 loaf use 1.5# meat and 1/2c sauce on top using all other ingredients as listed. Hope this helps! It's a great recipe when done right! item not reviewed by moderator and published
I added a diced carrot and celery stalk to the onion saute, subbed oat bran for the bread crumbs, and added oregano to the herbs It was delicious!! item not reviewed by moderator and published
GREAT RECIPE "IF" ... if you follow the video! I'm a Caterer and have made this a few times for banquets. Note: I cut a bit of catsup into the marinara for the topping. And add a hint of ground pork to the ground beef. But please ... make your notes from the video &amp; correct your amounts of this recipe - otherwise, it will be like a meatball. item not reviewed by moderator and published
I tried this a couple days ago, and it is so tasty. I did add about a half pound of spicy Italian sausage to the recipe and it turned out wonderful. Definitely not your run-of-the-mill meatloaf. item not reviewed by moderator and published
Except for the red pepper, this is exactly my meatball recipe. I use panko crumbs. And add 1/2 .c water. Makes great meatballs!! item not reviewed by moderator and published
Great meatloaf! I've always only made meatloaf the same way my mom taught me, but I thought I'd give a new receipe a try. It was very easy to make, I've already made it twice since finding this receipe. The first time I definetly over mixed the meat making it a bit tough, but the second time I knew better and it was a lot better! My fiance really loved the new version. He generally doesn't like cheese but he didn't even notice all the parmasean in it and thought it was delicious! item not reviewed by moderator and published
I always hated meatloaf but would make it for my family as it is their favorite. After trying dozens of recipes which all seemed to taste the same and forgetable I found this one. Moist, flavorful and delicious! I made 1 1/2 times the recipe which became a large meatloaf. My 15 year old son loved it so much he took cold leftover meatloaf sandwiches to school for lunch while I had hot meatloaf sandwiches for the week. The Worcestershire sauce and the balsamic vinegar kicked up the flavor just enough to notice and cooking the peppers, onions and garlic down made them just the right texture (compared to raw as well as adding great vegetable freshness to this meatloaf. I now love meatloaf thanks to Michael Chiarello! Because I made 1 1/2 times the recipe I baked it at 350 for 1 hour and 15 minutes - thermometer at 160 when done. YUM. item not reviewed by moderator and published
Great. I only made one meatloaf at a time. I froze half of the mixture, then formed the meatloaf when I thawed it out. Both were wonderful. item not reviewed by moderator and published
Meatloaf was delicious! We followed the recipe and did not change a thing. The entire family loved it and there are 6 of us! item not reviewed by moderator and published
I love this recipe. Growing up I always thought I didn't like meatloaf. Turns out I was eating the wrong meatloaf. One thing I have realized is that the deliciousness depends on using a good marinara sauce. I made one addition: After cooking the peppers/onions/garlic, I throw some baby spinach and prosciutto in th pan and then use that and a touch of the marinara as a stuffing for the meatloaf. Delish! item not reviewed by moderator and published
Love this recipe. I triple it and use 3 lbs. Makes a really nice size loaf that lasts the week for dinners and sandwiches. item not reviewed by moderator and published
A very good meatloaf, especially when I'm not a big fan of meatloaf! Very tender and my kids loved it!!: item not reviewed by moderator and published
Love this meatloaf, it's definitely a go-to meal for me. The only issue I have (for some odd reason is finding marinara sauce in grocery stores. I tried using pasta sauce once and it did not turn out nearly as good as with the marinara. Thus, I have begun making my own and storing my own marinara. Yum! item not reviewed by moderator and published
Good, but mine was missing a bit of oomph. I'll try it again. item not reviewed by moderator and published
I was on yesterday looking for a new meatloaf recipe because i LOVE meatloaf but my husband however does not. So i saw this and it seemed out of the box enough for him to enjoy and i was right!- My 6 year old gobbled it up (peppers and all- he thought they were carrots lol and my husband went back for seconds. i didnt have and marinara sauce so i used spaghetti sauce (i honestly dont really know the difference, i couldn't find any marinara sauce at the store so i settled turned out moist and im assuming just as good! This is a keeper!!!! item not reviewed by moderator and published
Absolutely fabulous recipe. My family does not particularly enjoy meatloaf but they now request this dish. I followed the recipe exactly and am really pleased that it was such a hit! Thanks for sharing this! item not reviewed by moderator and published
I married an Italian and this recipe passed the test! I keep this recipe at the front of my cookbook. It's now a steadfast recipe. :0 item not reviewed by moderator and published
Great recipe. My family enjoyed it. I added a lb of Italian sausage and used a red and green pepper. item not reviewed by moderator and published
I followed this recipe exactly and ended up with a delicious meatloaf. Yes it does have a hint of meatball flavor but who doesn't love a meatball. It was moist, flavorful and just fell apart on the plate. Bravo Michael I will be making this recipe often. item not reviewed by moderator and published
Great food! thanks Michael - obviously most of the time stated related to the actual cooking! easy to prepare and tastes great! Thanks again Timothy Pardoe-Matthews item not reviewed by moderator and published
This is not your typical meatloaf. This is like one giant meatball. We like it with angel hair pasta. I use Trader Joes's grass fed ground beef &amp; their organic marinara sauce no salt added. I omit the peppers &amp; onion, use dried herbs instead of fresh &amp; use italian breadcrumbs. It comes out fantastic! item not reviewed by moderator and published
It was good. I served it with mash potatoes, like I would a regular meatloaf, but next time i'll be serving it with pasta since it tasted more like a meatball than a meatloaf. item not reviewed by moderator and published
This recipe is wonderful! My husband and I make it almost every other week. Our minor changes: italian breadcrumbs instead of plain (despite another review, we don't ever find it too bold no parsley (just b/c we always forget to buy it! and no red pepper (b/c we're not pepper fans. Overall, fabulous recipe and we just love to make and eat this meatloaf!! item not reviewed by moderator and published
It's probably partially my fault that I didn't really enjoy this, but I can't give this higher than 3 stars. I used italian bread crumbs (because it's an Italian dish and I thought the flavors weren't appropriate and a bit too bold for a meatloaf. I also wasn't crazy about the marinara on top. When I have meatloaf, I want a comfort food. When I want a big meatball, I order spaghetti. And ultimately that's what this is... a meatball. item not reviewed by moderator and published
What an awesome recipe! We hadn't had meatloaf in awhile, and my husband found this recipe, provided I make it - LOL. Just remember to allow for prep time. I didn't have marinara and used spaghetti sauce. Also I didn't have red pepper - used green And finally, no fresh basil or parsley. I used the tube basil and dried parsley instead, and in spite of my substitutions,it still came out pretty good. We served it with acorn squash with butter and brown sugar and medley vegetables. My four year hummed his way through the whole meal - always a good sign. I can't wait to make it the next time using fresh herbs! item not reviewed by moderator and published
This recipe was awesome!! My daughters arent big on eating alot of meat, and they loved this. item not reviewed by moderator and published
This is My Families favorite.. We have fallen in Love with this recipe lol. I've made a little twist here and there. Love it Love it.. Michael you are amazing ♥ item not reviewed by moderator and published
This recipe is absolutely delicious. Period. Even my toddlers ate it! item not reviewed by moderator and published
This is a great meatloaf recipe. You can use 1 1/2 lbs of ground chuck and keep the rest of the ingredients virtually the same. I add an extra egg. After all, onions and bell peppers are different sizes. The result is more sandwiches. The balsamic is nice. It's a great way to use more of that basil from your garden. item not reviewed by moderator and published
deliciouss! item not reviewed by moderator and published
Everyone loved this item not reviewed by moderator and published
That's what I call real meatloaf...Yummy....I'll share this recipie with my friends &amp; family. I forgot mashed potatoes as well..... Thanks again..... item not reviewed by moderator and published
My wife and I had a fun evening making this meatloaf and some parm/galic smashed potatoes. We did substitute in ground turkey and it came out quite tasty. Best I've ever had? No- but it was juicy and had a lot of flavors coming to the palate. Very good fall/winter time entree. item not reviewed by moderator and published
Loved this meatloaf receipe. I always love ketchup on my meatloaf, and I have never eaten a meatloaf that I didn't have to put ketchup on. So tasty. My friend that doesn't really even like meatloaf enjoyed it. : item not reviewed by moderator and published
Incredible meatloaf!!!!!!!!! I substitute ground turkey for the beef and make my own marinara. :D item not reviewed by moderator and published
Too much Parmesan! I'm sorry. I suggest to cut it in half or even lower. I used 80/20 meat but I was still surprised it came out too DRY. My husband always like recipes from food network and this is the first time he wasn't too happy about the result. The taste is OK but I'm not sure if I will cook this again. I think I will go back to Paula Deen and Inah. Sorry. item not reviewed by moderator and published
I love this recipe. I hate the time it takes to make meatballs. This is the great taste of meatballs but much quicker. Its great on sandwiches too. item not reviewed by moderator and published
Ok. I different spin on meatloaf. item not reviewed by moderator and published
I thought the recipe was okay. I didn't put onions, because neither I, nor my boyfriend, like onions. However, it really just tasted like one giant meatball. Which, although it has it's place is not what I expect from a meatloaf. So all in all, it had good flavor (it was by no means bland, so if you like the flavoring of Italian meatballs, then by all means this is your recipe. It just wasn't quite my taste. item not reviewed by moderator and published
Wonderful! I made it for my Italian in-laws that were visiting from Italy. They loved it. They ate it all. Thank you so much for giving me the confidence to try out a new recipe for my foodie relatives. I didn't change a thing, infact I doubled it and it worked beautifully. item not reviewed by moderator and published
I hate meatloaf...but my boyfriend loves it and begged me to make it for him. So after reviewing hundreds of meatloaf recipes I finally choose this one and did I choose right. Not only did my boyfriend say it was better then his moms, I loved it! This is a great recipe and have made it several times even when my boyfriend has been out of town. Chiarello made a meatloaf lover out of me! item not reviewed by moderator and published
Easy and delicious. The fresh herbs and balsamic give it an amazing flavor! I have made several meatloaves looking for a fresh, new one and this is it! item not reviewed by moderator and published
This meatloaf DESERVES every one of it's Five Stars! It's THE best meatloaf recipe I've come across and a total keeper! I also make it with ground chicken which is just as delish... item not reviewed by moderator and published
Best meatloaf!!! I make it all the time! item not reviewed by moderator and published
it was sooooooooo,tastie, i made it yesterday my hubbie realy liked it. Its my recipe now. THANK U Michael Chiarello! item not reviewed by moderator and published
The BEST meatloaf ever!!! I have made it on both coasts and must say - it is ALWAYS a hit!! Come back Michael to Food Network...we miss you terribly!! item not reviewed by moderator and published
Quickly become one of my family's favs. item not reviewed by moderator and published
This meatloaf was fantastic. I made it exactly as the recipe called for item not reviewed by moderator and published
I will never make another meatloaf recipe. This is so full of flavor! Why go back to boring old basic meatloaf again? item not reviewed by moderator and published
This is the best meatloaf I've ever made and the best I've ever had. My boyfriend even emailed me in all caps about the awesome lunch and used the word "awesome" to describe both me and the meatloaf. I am definitely going to make this again. item not reviewed by moderator and published
Was a bit concerned when it had parmesan cheese as one of the ingredients but it turned out excellent. Tasty, Very moist. Even made my own marinara which turned out good. Will more likely make it again. item not reviewed by moderator and published
Thanks Chef Michael! This recipe turned me into a meatloaf believer! I did 1/2 lb of beef and a 1/2 lb of pork. Will make again! item not reviewed by moderator and published
i did make it meatloaf , my kids love it good yumm . item not reviewed by moderator and published
This recipe is delicious. Very Moist, makes a lot so it is great for a dinner party and your guests will love it! Mine did. item not reviewed by moderator and published
This recipes was so fantastic! Im not a huge meatloaf fan, but my boyfriend is, so I made it for him, but I loved it too! :) Pleasently surpised...yummy! item not reviewed by moderator and published
Awesome item not reviewed by moderator and published
This is my favorite meatloaf, even better than mom used to make! Super moist and very flavorful. item not reviewed by moderator and published
I've made this since I first saw it on Michael's show; it's the best meatloaf! I'm not a fan of ketchup topped meatloaf so this is a great alternative and the flavors work so well together item not reviewed by moderator and published
Very Good! I've made it with and without the red pepper. The balsamic adds a nice tangy element. This is my "go to" meatloaf recipe. item not reviewed by moderator and published
If you can't figure out that you need to add the saute'd  veggies when combining the other mixtures into the meat, perhaps you should stick to sandwiches. item not reviewed by moderator and published
I did not grease the pan and it was fine but i did add a bit more liquid in hot sauce and tbsps marianara in the mix item not reviewed by moderator and published

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