Not just another meatloaf……This is an Italian Meatloaf smothered in the most incredible tomato marinara sauce. Cooking the meatloaf partially submerged in the sauce makes the meatloaf extra tasty and extra juicy – not to mention all the flavour from the meatloaf dripping into the sauce!
I promise I am not exaggerating. This is not just “another meatloaf” with ground beef/mince mixed together with some random Italian herbs.
Oh no. This is so much more than that! THIS is made in the spirit of homemade Italian sausages. Have you ever made Italian sausages? I have. They taste amazing. They require speciality equipment to ground pork shoulder, electronic scales to get the exact amount of herbs and salt, and of course the sausage machine to pipe the sausage mixture into the casings.
I don’t have all that equipment in my humble kitchen. But I’ve manage to recreate the flavours in this ridiculously delicious Italian meatloaf!
As I alluded to above, the seasonings for this meatloaf are akin to homemade Italian sausages. However, I make my meatloaf with a combination of beef and pork, rather than just pork which is what Italian sausages are made of. The pork adds juiciness, the beef is the main flavour base. 🙂
The crowning glory of this is the tomato sauce. Oh my. THIS is the key differentiating factor in this recipe. Most meatloaves are not made with a sauce. But there are 2 things that make this sauce seriously delicious:
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I add the juices in the meatloaf pan into the sauce. Why throw out free flavour??
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The meatloaf finishes cooking IN the sauce. Which means all the juices from the meatloaf releases into the sauce AND the base of the meatloaf sucks up the marinara sauce flavour. Win win!
LOOK how juicy this meatloaf is! I use my secret tip to make this with bread soaked in grated onion rather than breadcrumbs. It’s the same technique I use for my Italian Meatballs that readers are raving about!
I know I rambled a bit, so here’s a quick recap of why I love this Italian meatloaf so much and why it is not like the usual:
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It actually does taste like it is Italian. It tastes like a meatloaf beef version of Italian pork sausages, thanks to the subtle combination of beef and pork mince (ground meat), red bell peppers/capsicum and fennel seeds;
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The Sauce is made extra tasty by adding the meatloaf pan juices into the sauce AND by cooking the meatloaf for part of the time IN the sauce. Flavour on flavour on flavour!
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I swear, the meatloaf is made even juicier than usual by cooking it partly submerged in the sauce. It surely must suck up some liquid??
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I also use my technique to soak bread in grated onion rather than using breadcrumbs. My theory for why this makes a difference is that the bread crumbs expand when cooked, creating little air pockets. The use of grated onion also makes this meatloaf extra tasty. This is the same technique I use to make my classic Italian Meatballs extra soft and juicy.
Have I convinced you yet that this is worth trying? 😉 – Nagi x
More meatloaf recipes
I love a good meatloaf!
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Meatloaf – extra tasty, extra juicy, extra soft!
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Italian Meatloaf with Marinara Sauce
Ingredients
- 1 1/2 cups diced red bell pepper / capsicum (1 large)
- 1 tbsp olive oil
- 2 cups stale white bread , crusts removed, roughly diced (about 3 slices)
- 1 small onion
- 2 tbsp cream (or milk)
- 13 oz / 400 g ground pork (mince)
- 1.6lb / 800 g ground beef (mince)
- 2 eggs
- 2 1/2 tsp fennel seeds
- 3 tsp paprika (sweet or smoked)
- 1 3/4 tsp salt
- Pepper
Sauce
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1/2 onion , finely chopped (brown, white, yellow)
- 1.4 lb / 700 g tomato passata or crushed tinned tomatoes (Note 1)
- 3/4 cup water
- 2 tsp dried Mixed Italian Herbs
- 1 - 3 tsp red pepper flakes (optional)
- Salt and pepper
Instructions
- Preheat oven to 180C/350F. Spray a 28cm/11" loaf pan, then line with parchment / baking paper, leaving overhang (Note 2).
- Heat oil over high heat. Add capsicum, leave for 1 minute without stirring so it starts to char (burn) then stir and continue cooking to char it more (about 2 minutes in total). Remove and set aside.
- Place bread in a large bowl. Grate onion into the bowl, using a normal box cutter (Note 3). Add cream, then use your hands to squidge the mixture together so the bread is completely soaked and starts to disintegrate.
- Add remaining meatloaf ingredients, including capsicum. Use your hands to mix it together until JUST combined. Do not over mix otherwise it will become dense.
- Press into the loaf pan (Note 4). Drizzle with olive oil then bake for 30 minutes. Meanwhile, make the Sauce.
- Take the meatloaf out of the oven. Carefully lift the meatloaf out of the loaf pan (using the paper overhang) onto a work surface. Then transfer the meatloaf into the skillet with the Sauce.
- Pour juices in the loaf pan into the skillet. Return to the oven for a further 30 to 40 minutes, or until cooked to your liking.
- Take it out of the oven and let it rest for 5 minutes before slicing. Serve the meatloaf with the Sauce, garnished with parmesan if desired.
- I like to serve this with mashed potatoes but it is also lovely with pasta.
Sauce
- Heat oil in a ovenproof skillet over medium heat. Add onion and garlic and cook for 3 minutes until translucent.
- Add remaining ingredients. Bring to a simmer and cook for 5 minutes on the stove, adjusting salt and pepper to taste.
- Take it off the stove. Follow the steps above to place the meatloaf in and bake it.
Recipe Notes:
Nutrition Information:
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YO GIRL! You Rock! This recipe is the headliner online on how “Celebrity chefs” make blow-your-mind meatloaf. You’re a celebrity chef! YIPPPPPPEEEEEEEE
BA HA HA! I’m NOT at all!!! I’m just a home cook!!! (But yes I saw that and YES it sounded awesome!!!! I’m not a Chef NOR a Celebrity!!!) N x
I only have 2 lbs of ground beef and I have pre prepared marinara sauce and bread crumbs. Do you think this recipe should go well with what I have? Thank you
Hi Nagi,
This looks delicious and I’m going to make it this weekend. I’m going to increase the beef and pork portions a bit as I’m making it for 8 people who have hearty appetites. Maybe by a half or maybe I should just make two and freeze one. 2 tsp dried Mixed Italian Herbs If I cannot find a mix, what spices should I use? Also, if I use a pyrex baking dish, do I still need to use parchment? And, is it ok to use a stainless steel pot? It looks like you have one with a ceramic interior…
Thanks!
Gilbert
Hi Gilbert! I think it’s easiest just to make two and freeze leftovers, this freezes very well, both the meatloaf and the sauce! If you can’t find mixed Italian herbs, I would use a general mixed herb mix OR use any combo of: basil, parsley, thyme, oregano. They are all classic Italian herbs. A pinch of dried red pepper is always a great addition too! If you use pyrex, I think you won’t need parchment paper and YES it is ok to use a stainless steel pot as long as the meatloaf fits and it’s ovenproof! N x
Have never made meatloaf before, but this came out beautifully after following your instructions. Very moist and flavoursome, the whole family enjoyed it. thanks!
I’m so glad to hear that you enjoyed it Diana! Thank you for letting me know! N x
This was AMAZING!!!!! My husband loved it, all 3 kids loved it even my picky eater!!! AND we had this sauce left over and ate it with pasta!!!!! It was a SUPER AWESOME sauce!!!! Thank you 🙂
YEE HAA!!! SO GLAD you enjoyed it Doremi!!! 🙂
I never Made meatloaf in my life and this one happend to be the first one ever ,and OMG, it was soooo good juice and yummieee,my boyfriend can’t stop talking about it,he ate so much.
Love love love your page Nagi,much Love. 😀
Woo hoo!!! SO GLAD you loved it Liz! N x
Perfection. I do make homemade Italian sausage. Beats the heck out of store bought. Used fire roasted peppers and made my own sauce from fire roasted tomatoes from my garden. Processed them last year. I use a blow torch to char them. Don’t laugh, my family thinks I slipped of the rail as well. Served it with fresh pasta and pull apart garlic bread. No leftovers here.
I am SO JEALOUS that you make your own sausages! I don’t have the machine. 🙂 PS I would never laugh. I would use a blow torch too, if I had one! Save me firing up the BBQ! 🙂
I charred my peppers and tomatoes on my gas dcs stove (with tongs) works wonders and much safer then using a blow torch.
Great tip Bonny, thanks! 🙂
Nothing beats a meatloaf….this is making me very hungry!
Thanks so much Jen!! 🙂
I am making this for dinner tonight, it’s supposed to be “spring” but winter’s Rolling back in
And it’s supposed to be autumn here but still feels like summer!!!
Drooling… and now I need a napkin.
Now you know what it’s like every time I visit YOUR blog!
I make my meatloaf in a similar fashion but with crushed tomatoes and cherry tomatoes so it looks a bit more rustic (i.e. not as pretty) than yours! I must try using grated onion in my mix like you recommend as I normally give it a good bashing in the bowl – that’a a technical term for lifting and throwing the meat 🙂
Lifting and throwing?? You mean like when you bash pizza dough??!!
Kinda! I just lift it high and then throw it back into a big bowl – it softens the meat so the meatloaf is lovely and light 🙂
You have me curious, I’m going to try it next time!!! Merry Christmas Nancy!! 🙂 N xx
Oh this sounds perfect for a cold winter’s day or for a romantic dinner! 🙂
Thank you so much!!! You know, it’s summer here, but it didn’t stop me from making this!!! 🙂
This looks awesome! Definitely my kind of comfort food 🙂
Thanks Sabrina!!
What a wonderful idea to add it to this tomato sauce!!!! I’m definately making this Nagi thank you! Jan x
Thank you so much Jan! 🙂
This post makes me laugh. The first time I mentioned marinara sauce to John he said, “that’s got seafood in it, right?”
:eyeroll:
We have argued about that for 20 years. He says in Australian restaurants marinara has seafood.. ‘Order a marinara pizza and see what you get?’
Now that is actually true! But what does John call a tomato sauce for pasta dishes?? Ask him THAT! 🙂
As an American in Australia.. our marinara is called napoli sauce here (just ain’t the same tho!)
I know I know, it is SO CONFUSING!!!! Tomato sauce, marinara, napoli…..what to use??? 😉
I hit reply before I was finished. Duh. I love meatloaf and surrounded by this gorgeous sauce, I’d be in heaven.
Ok, this is the best looking meal I’ve ever seen. Wow! That meatloaf is so tender and moist and you can practically SEE the flavors popping out. I’m pretty sure I’ll be dreaming about this dish until I get a chance to make it. Fantastic recipe, Nagi!
Gosh, thanks Robyn! That’s quite a compliment! N x 😉
Hi Nagi! I just bought seven pounds of nice ground beef today and now I know where some of it going!! I do grind my own pork and make “loose” sausage using the same spices as you do here and freeze it. I also use grated onion! We do think alike! Also picked up smoked salmon for your spread. 🙂
Awwww….I am grinning like an idiot at the thought of you making one of my recipes for your holiday feasting!!! 🙂 Ooh, and I remember you asked for sashimi/sushi recipes….I have that on the agenda for next year…but for now, I just shared a tartare recipe!!! OK, so it’s not Japanese but if you like raw fish, you will LOVE tartare! It’s like Ceviche / caparccio 🙂 Hope you have a fabulous weekend Dorothy!! 🙂
This is so similar to my meatloaf it isn’t funny. Except mine doesn’t lean towards typical Italian flavours. And that winning element of cooking in the sauce – it’s what MAKES the dish!
Well that’s just about the biggest compliment I can ever get for a recipe!!! You have me curious now, I’m off to check out yours. I can honestly say I’ve never seen another meatloaf recipe the way I make this by soaking the bread in onion and cream!!
I haven’t had meatloaf in a while! This looks juicy and delicious! Love your tips! Pinned!
I think it’s Meatloaf time in your household Mira!! 😉 N x
Nagi, thanks so much for your delicious, fool proof recipes. I have not yet commented but your recipes help me out so much & keep our family of six very happily well-fed. You put so much effort in to making it simple for us cooks. Like stating roughly how many slices of bread make 2 cups, weight conversions, cups versus weight when that’s handier…all your notes! I may be rambling & ..ehem…I’m enjoying a glass of wine, but THANKYOU!! AGAIN!!
Sippy x
I’m so glad Sippy, THANK YOU!!! I’m so touched that you took the time to leave me a message!! PS I’m sipping a wine as I write this response to you! 😉 N x
I’ve made Italian sausage! Never pipe it into casings, though — always serve it loose (or in patties). I’m lucky in that my local supermarket makes pretty good Italian sausage, so that’s what I usually use. Anyway, love this meatloaf! This is the best way to make meatloaf, IMO. Yours looks wonderful! Thanks.
Gosh, I didn’t think of that! i.e. serving them as patties. DUH! I have to change that asap!
What a beautiful meatloaf, Nagi. And kudos on such a beautiful photograph – it took me 3 tries to photograph mine and finally photographed it as a sandwich, lol. Speaking of which, I would have to make a sandwich with the leftovers of this beauty of yours…xo
Thanks Marissa! I know what you mean 🙂 My nemesis is lasagne. THAT is the reason why lasagna has not been shared on my blog yet!!! I hope you are well! N x