Italian Meatloaf Mozzarella (Printable)

A flavorful Italian dish with ground beef, marinara sauce, and melted mozzarella cheese.

# What You'll Need:

→ Meatloaf

01 - 2 pounds ground beef (85% lean)
02 - 3 slices Italian bread, torn into small pieces
03 - 1 cup whole milk
04 - 2 eggs
05 - 4 cloves garlic, minced
06 - 1 tablespoon Italian seasoning
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1 cup shredded mozzarella cheese

→ Assembly & Topping

12 - 2 cups marinara sauce, divided
13 - 1 cup shredded mozzarella cheese
14 - 2 tablespoons chopped fresh parsley, optional

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and spread 1 cup marinara sauce evenly over the bottom.
02 - In a large mixing bowl, combine ground beef, torn Italian bread, milk, eggs, minced garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and 1 cup shredded mozzarella. Mix gently until just combined.
03 - Shape the meat mixture into a loaf form and place it onto the prepared baking sheet over the marinara sauce base.
04 - Spread the remaining 1 cup marinara sauce evenly over the top surface of the meatloaf.
05 - Bake in the preheated oven for approximately 50 minutes, or until the internal temperature reaches 165°F.
06 - Remove from the oven and sprinkle the remaining 1 cup mozzarella cheese over the top of the meatloaf.
07 - Set oven to broil on high. Broil for 10 to 12 minutes, or until the cheese is golden and bubbly. Monitor closely to prevent burning.
08 - Let the meatloaf rest for a few minutes. Garnish with chopped parsley, slice, and serve with extra marinara sauce if desired.

# Expert Tips:

01 -
  • Savory & Hearty: Combines lean ground beef with aromatic Italian seasonings for a satisfying main course.
  • Cheesy Goodness: Features melted mozzarella cheese both inside the loaf and bubbled on top.
  • Simple Preparation: With just 10 minutes of prep time, it's an easy dish to get into the oven on busy nights.
02 -
  • Watch the cheese closely while broiling to avoid burning; the transition from golden to burnt can happen quickly.
  • Always use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for perfect results.
  • Letting the meatloaf rest for a few minutes before slicing helps the juices redistribute, ensuring every slice is moist.
Go back