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Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 40 mins
Cal/Serv:
790
I laughed at the idea of an Italian meatloaf initially, but after developing this recipe, the joke is on me because it’s ridiculously good. It’s tender, cheesy, garlic-forward, and rich with tomato umami. In short, it tastes like a giant meatball, and I'm so here for it. As an Italian-American food enthusiast, I had strong feelings when it came to developing this comfort food mashup, so keep reading on for everything you need to know on how to make this the best it can be.
The crucial backbone of this meatloaf’s internal structure is a panade: a mixture of fresh breadcrumbs, milk, eggs, and the addition of lots of Pecorino Romano. This creates a tender meatloaf experience that, with the addition of blistered mozzarella and a garlicky tomato sauce, takes you into the meatball realm. Don't worry, I didn't forget the cooked onions, garlic, and tomato paste that are signature in a classic meatloaf.
A few notes on the ingredients: Equal parts ground beef and ground pork is my preferred combo for meatloaf, and I go for a fattier mixture with 80/20 ground beef. If you prefer something leaner, like 85/15, that would work too. Also, I used Cento whole-peeled tomatoes for the sauce—the tomatoes are very soft, and can easily be mashed between your hands. I love the funk of Pecorino Romano, but definitely use Parmigiano Reggiano if that’s what you prefer or have on hand.
If you have any leftovers, cooked meatloaf can be stored in the refrigerator in an airtight container for up to 3 days. The sauce can be made up to 5 days ahead. You can also slice and freeze for up to 1 month.
If you tried this, let me know what you think in the comments!
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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
Directions
- Step 1Arrange a rack in center of oven; preheat to 350°. In a medium pot over medium heat, heat 3 Tbsp. oil. Cook 1 1/2 cups onion, stirring occasionally, until beginning to soften and turn translucent, about 5 minutes. Add 2 Tbsp. chopped garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes more; season with 1/2 tsp. salt.
- Step 2In a small bowl, using your hands, break down tomatoes into small- to medium-sized pieces. Add tomatoes and basil to pot; season with 1/2 tsp. salt. Cook, stirring frequently, until slightly reduced and thickened, 15 to 20 minutes. Remove from heat.
- Step 3In a small skillet over medium-high heat, heat remaining 1 Tbsp. oil. Cook remaining 1/2 cup onion, stirring occasionally, until beginning to soften and turn translucent, about 5 minutes. Add remaining 2 Tbsp. garlic and cook, stirring, until fragrant, 1 to 2 minutes more. Add tomato paste and cook, stirring, until it turns brick red, about 1 minute; season with 1/4 tsp. salt. Let cool, then transfer to a large bowl.
- Step 4To tomato paste mixture, add egg, egg yolk, bread, Pecorino Romano, and milk and stir until combined. Using a spatula, fold in beef and pork; season with remaining 1 tsp. salt. Form beef mixture into a 9" x 4 1/2" loaf on a parchment-lined baking sheet.
- Step 5Spread 2/3 cup tomato sauce over top and sides; reserve remaining sauce for serving.
- Step 6Bake meatloaf until it begins to firm up, about 30 minutes. Sprinkle with mozzarella. Continue to bake until cheese is melted and bubbly and an instant-read thermometer inserted into the center registers 160°, about 30 minutes more.
- Step 7Top with more basil. Serve with reserved tomato sauce alongside.
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