Description
This classic Italian Meatloaf recipe combines ground beef and pork with aromatic onions, garlic, fresh basil, and Pecorino Romano cheese, baked to perfection and topped with mozzarella cheese. Served with a rich homemade tomato sauce, this hearty and flavorful dish brings the essence of Italian home-cooking to your table.
Ingredients
Scale
Tomato Sauce
- 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
Meatloaf
- 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
- Prepare Tomato Sauce Base: Arrange a rack in the center of the oven and preheat to 350°F. In a medium pot over medium heat, warm 3 Tbsp. of olive oil. Add 1 1/2 cups of finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add 2 Tbsp. chopped garlic and cook until fragrant, 1 to 2 minutes. Season with 1/2 tsp. salt.
- Simmer Tomato and Basil: In a small bowl, use your hands to break down the whole tomatoes into small to medium pieces. Add these tomatoes and 1 cup of fresh basil leaves to the pot. Season with another 1/2 tsp. salt. Cook the mixture, stirring frequently, until slightly reduced and thickened, about 15 to 20 minutes. Remove from heat.
- Sauté Aromatics and Tomato Paste: In a small skillet over medium-high heat, heat the remaining 1 Tbsp. olive oil. Add the remaining 1/2 cup chopped onion and cook until translucent, about 5 minutes. Add the remaining 2 Tbsp. garlic, cooking 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. Let this mixture cool, then transfer to a large bowl.
- Combine Meatloaf Ingredients: To the cooled tomato paste mixture, add 1 large egg, 1 large egg yolk, torn Italian bread pieces, Pecorino Romano cheese, and whole milk. Stir until combined. Using a spatula, fold in the ground beef and ground pork. Season the mixture with the remaining 1 tsp. salt. Shape the meat mixture into a 9″ x 4 1/2″ loaf on a parchment-lined baking sheet.
- Add Tomato Sauce to Meatloaf: Spread 2/3 cup of the prepared tomato sauce evenly over the top and sides of the loaf. Reserve the remaining sauce for serving alongside.
- Bake Meatloaf and Add Cheese: Bake the meatloaf in the preheated oven for about 30 minutes until it starts to firm up. Remove it from the oven and sprinkle the shredded mozzarella evenly on top. Return to the oven and continue to bake until the cheese is melted, bubbly, and the internal temperature registers 160°F on an instant-read thermometer, approximately 30 more minutes.
- Serve: Remove the meatloaf from the oven, top with additional fresh basil leaves, and serve hot with the reserved tomato sauce on the side.
Notes
- Use day-old Italian bread for better texture in the meatloaf; fresh bread can make it too soggy.
- For a spicier version, add red pepper flakes to the tomato sauce while cooking.
- Let the meatloaf rest for 10 minutes after baking for juicier slices.
- Check the internal temperature with a thermometer to ensure safety and avoid overcooking.
- Leftover tomato sauce can be stored in the refrigerator for up to 3 days and reheated.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: Italian meatloaf, meatloaf recipe, Italian comfort food, baked meatloaf, tomato sauce meatloaf
