Dinner

Italian Meatloaf with Tomato Basil Sauce and Mozzarella Recipe

Name: Italian Meatloaf with Tomato Basil Sauce and Mozzarella Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 4 tbsp. extra-virgin olive oil, divided; 1 large yellow onion, finely chopped (about 2 cups), divided; 12 garlic cloves, finely chopped (about 4 Tbsp.), divided; 2 1/4 tsp. kosher salt, divided; 1 (28-oz.) can whole tomatoes; 1 cup fresh basil leaves, plus more for serving; 1 tbsp. tomato paste; 1 large egg; 1 large egg yolk; 4 oz. Italian bread or other soft day-old bread, torn into small pieces (about 3 cups); 1 oz. Pecorino Romano, finely grated (about 1/2 cup); 1/2 cup whole milk; 12 oz. (80% lean) ground beef chuck; 12 oz. ground pork; 5 oz. whole-milk mozzarella, shredded

Bylilan Sage May 17, 2026May 17, 2026

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Introduction

This Italian Meatloaf is a flavorful twist on a classic comfort dish, blending ground beef and pork with fragrant herbs and a rich tomato sauce. Topped with melted mozzarella and fresh basil, it’s perfect for a cozy family dinner or special occasion.

A white rectangular baking dish holds thick slices of meatloaf, each topped with a melted and slightly browned layer of cheese that has a smooth, creamy texture with some tomato sauce showing through. The meatloaf layers are dense and brown, with a coarse texture inside. Surrounding the meatloaf is a chunky, bright red tomato sauce with visible pieces of tomato and herbs, garnished with fresh green basil leaves scattered on top of the dish. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp. extra-virgin olive oil, divided
1 large yellow onion, finely chopped (about 2 cups), divided
12 garlic cloves, finely chopped (about 4 tbsp.), divided
2 1/4 tsp. kosher salt, divided
1 (28-oz.) can whole tomatoes
1 cup fresh basil leaves, plus more for serving
1 tbsp. tomato paste
1 large egg
1 large egg yolk
4 oz. Italian bread or other soft day-old bread, torn into small pieces (about 3 cups)
1 oz. Pecorino Romano, finely grated (about 1/2 cup)
1/2 cup whole milk
12 oz. (80% lean) ground beef chuck
12 oz. ground pork
5 oz. whole-milk mozzarella, shredded

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F. In a medium pot over medium heat, heat 3 tbsp. of olive oil. Add 1 1/2 cups of chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add 2 tbsp. chopped garlic and cook until fragrant, 1 to 2 minutes. Season with 1/2 tsp. salt.
Step 2: In a small bowl, break down the whole tomatoes by hand into small- to medium-sized pieces. Add the tomatoes and 1 cup fresh basil leaves to the pot. Season with another 1/2 tsp. salt and cook, stirring frequently, until the mixture thickens slightly, about 15 to 20 minutes. Remove from heat.
Step 3: In a small skillet over medium-high heat, heat the remaining 1 tbsp. olive oil. Cook the remaining 1/2 cup chopped onion until translucent, about 5 minutes. Add the remaining 2 tbsp. garlic and cook until fragrant, 1 to 2 minutes. Stir in the tomato paste and cook until it turns brick red, about 1 minute. Season with 1/4 tsp. salt, then let cool. Transfer this mixture to a large bowl.
Step 4: Add egg, egg yolk, bread pieces, Pecorino Romano, and milk to the tomato paste mixture. Stir to combine. Fold in ground beef and pork with a spatula, seasoning with the remaining 1 tsp. salt. Form the mixture into a 9″ x 4 1/2″ loaf on a parchment-lined baking sheet.
Step 5: Spread 2/3 cup of the prepared tomato sauce over the top and sides of the meatloaf. Reserve the remaining sauce for serving.
Step 6: Bake the meatloaf until it begins to firm, about 30 minutes. Sprinkle shredded mozzarella evenly over the top. Continue baking until the cheese is melted, bubbly, and an instant-read thermometer reads 160°F in the center, about 30 minutes more.
Step 7: Garnish with additional fresh basil. Serve the meatloaf hot with the reserved tomato sauce on the side.

Tips & Variations

Use day-old Italian bread for the best texture in the meatloaf mixture.
For a spicier version, add a pinch of crushed red pepper flakes to the tomato sauce.
Substitute fresh mozzarella if you prefer a creamier cheese topping.
Let the meatloaf rest for 10 minutes before slicing to retain juices.

Storage

Store leftover meatloaf covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven until warmed through. For longer storage, freeze tightly wrapped portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

A white rectangular baking dish holds a sliced meatloaf topped with a layer of melted golden-brown cheese and scattered green basil leaves. The meatloaf itself shows a light brown texture with bits of seasoning, resting on a thick, chunky red tomato sauce base with visible tomato pieces and more basil leaves spread around. Two glasses of dark red wine sit behind the dish on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of ground meat?

Yes, you can substitute ground turkey or chicken, but the texture and flavor will be milder. Mixing pork and beef provides the best balance of richness and moisture.