Italian Meatloaf

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!