Italian Meatloaf

Total Time:
1 hr 15 min
10 min
5 min
1 hr

12 servings


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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    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.
    I thought this was good but my family didn't really care for it. I won't make this again.
    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.
    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 & green peppers, red onions and white onions. Bread crumbs were Progresso Italian spiced. Delicous!!!
    The meatloaf is delicious. The instructions are written VERY poorly. Watch the video if you want to make this the right way.
    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. :)
    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.
    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 & 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!
    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've ever had. Thank you food network!
    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'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, "topless", 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'll also use more marinara since it tastes great with the meatloaf. Delicious recipe either way!
    Liked the veggies, fresh herbs, parmesan, vinegar & 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!
    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!
    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.
    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 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.
    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!
    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.
    Made a few tweaks--added in 3/4 C grated Mozzarella to 1 1/2 C Parmesan, & exchanged part of 3# beef w/ sweet Italian sausages & 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 & flavor.
    This is the best ever ,just made it tonight ,would'nt change a thing very very good !! yumm yumm
    Tasted good but burned on the bottom, and I did grease the pan.
    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
    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.
    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.
    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.  
    Was excited to try this recipe. I would not make it again on my tastes.... but my guys liked it!
    Two red peppers is too much... Try one onion and an Italian yellow finger pepper.  
    Otherwise best meatloaf ever!!
    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!
    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!
    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!
    Great stuff - can't go wrong with this spin on a classic comfort food. Substituting in some Italian sausage is a great idea.
    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.
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