There’s something incredibly comforting about a classic meatloaf, and this Italian Meatloaf with Marinara Sauce Recipe takes that feeling to a whole new delicious level. Bursting with the vibrant flavors of roasted red bell peppers, aromatic fennel seeds, and a rich homemade marinara, this dish is a love letter to Italian cooking right in your own kitchen. Whether you’re making it for a family dinner or meal prepping for the week, this recipe promises a hearty, satisfying experience with each tender slice soaked in a luscious tomato sauce that’s simply irresistible.
Ingredients You’ll Need
Gathering the right ingredients for this Italian Meatloaf with Marinara Sauce Recipe is both simple and rewarding. Each item plays a crucial role—from the juicy ground pork and beef that form the hearty base, to the sweet paprika and fennel seeds that bring out authentic Italian aromas and depth.
- Diced red bell pepper: Roasting the pepper adds a delicious smoky sweetness that elevates the meatloaf’s flavor complexity.
- Olive oil: Essential for sautéing vegetables and adding rich, fruity undertones to the sauce and meat.
- Stale white bread: Acts as a binder while keeping the meatloaf moist and tender.
- Small onion: Adds sweetness and texture when grated, infusing the mixture with a natural aroma.
- Cream or milk: Softens the bread and enriches the meat mixture for a luxuriously tender result.
- Ground pork and ground beef: The perfect protein combo for a juicy, flavorful meatloaf.
- Eggs: Help bind all the ingredients together for a firm but tender loaf.
- Fennel seeds: A classic Italian spice that delivers a subtle licorice-like flavor that’s utterly distinctive.
- Paprika (sweet or smoked): Brings warmth and a beautiful color to the mix.
- Salt and pepper: The humble duo that enhances and balances all the flavors.
- Garlic cloves: Infuse the marinara sauce with its signature pungent depth.
- Finely chopped onion: Forms a savory foundation in the marinara sauce with gentle sweetness.
- Tomato passata or crushed tinned tomatoes: The heart of the marinara sauce, providing freshness and acidity to perfectly complement the meat.
- Water: Adjusts sauce consistency for that silky texture.
- Dried Mixed Italian Herbs: An aromatic blend that ties the sauce and meatloaf together beautifully.
- Red pepper flakes (optional): For those who love a little bit of heat in their Italian Meatloaf with Marinara Sauce Recipe.
How to Make Italian Meatloaf with Marinara Sauce Recipe
Step 1: Preparing the Loaf Pan
Begin by preheating your oven to 180C/350F. Spray a 28cm (11″) loaf pan with cooking spray, then line it with parchment paper, making sure to leave enough overhang to lift the meatloaf out later. This prep step ensures your loaf won’t stick and will come out cleanly, making serving a breeze.
Step 2: Char the Red Bell Pepper
Heat the olive oil in a pan over high heat. Add the diced red bell pepper and let it sit without stirring for about one minute—this encourages beautiful charring. Then stir and cook for another two minutes to deepen the flavor. Set the roasted pepper aside; its smoky essence will add so much character.
Step 3: Prep the Bread and Onion Mixture
Place the diced stale bread into a large mixing bowl. Grate a small onion directly into the bowl using a standard box grater—this distributes onion juices evenly. Add cream (or milk) and use your hands to press and squish the mixture so the bread soaks up the liquid and starts to break down. This step may feel a bit messy, but it sets the foundation for a moist, tender meatloaf.
Step 4: Combine the Meatloaf Ingredients
Add the ground pork, ground beef, eggs, fennel seeds, paprika, salt, pepper, and the charred red bell peppers to the bread mixture. Using your hands, gently mix everything together until just combined—resist the urge to overmix as that can make the meatloaf dense rather than tender and juicy.
Step 5: Bake the Meatloaf Base
Press the meat mixture firmly into the prepared loaf pan, smoothing the top. Drizzle with a little olive oil to keep the surface moist while baking. Place in the oven and bake for 30 minutes while you prepare your marinara sauce.
Step 6: Prepare the Marinara Sauce
In a skillet, heat olive oil and sauté minced garlic and finely chopped onion until soft and fragrant. Pour in the tomato passata or crushed tomatoes, add water to desired consistency, then stir in the dried Italian herbs, red pepper flakes if using, and season with salt and pepper. Let this simmer gently while the meatloaf bakes further.
Step 7: Combine Meatloaf and Sauce
Remove the meatloaf from the oven after the first 30 minutes. Using the parchment overhang, carefully lift the meatloaf out of the pan and transfer it into the skillet with the marinara sauce. Pour any juices from the loaf pan into the skillet as well. Return to the oven and bake for an additional 30 to 40 minutes until cooked through.
Step 8: Rest and Slice
Once cooked, take the skillet out of the oven and let the meatloaf rest for 5 minutes. Resting is key to locking in the juices. Slice and serve with the rich marinara sauce spooned generously over the top.
How to Serve Italian Meatloaf with Marinara Sauce Recipe
Garnishes
A sprinkle of freshly grated parmesan or Pecorino Romano cheese over the meatloaf just before serving adds a luscious salty punch. Fresh basil or chopped parsley not only brighten up the dish visually but also introduce fresh herbal notes that complement the sauce beautifully.
Side Dishes
Mashed potatoes are a classic and comforting pairing that soak up all the extra marinara sauce wonderfully. Alternatively, serve alongside buttered pasta like pappardelle or spaghetti for a more traditional Italian twist that keeps the flavors balanced and hearty.
Creative Ways to Present
For a family-style feast, serve slices of the meatloaf on a large platter with sauce drizzled over and extra on the side. You could also use the meatloaf mixture for hearty sandwiches or sliders topped with mozzarella and fresh basil, turning leftovers into a whole new, delicious meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Italian Meatloaf with Marinara Sauce in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days, making for easy lunches or dinners later in the week.
Freezing
This meatloaf freezes beautifully. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn, then freeze for up to three months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat leftovers gently in a skillet over low heat with a splash of water or extra sauce to keep it moist. Alternatively, warm in the microwave covered loosely with a damp paper towel. Avoid overcooking to maintain juicy tenderness.
FAQs
Can I use only beef or only pork in this Italian Meatloaf with Marinara Sauce Recipe?
Yes, you can use either ground beef or ground pork alone, but using both together brings a wonderful balance of flavor and fat content that keeps the meatloaf tender and flavorful.
Is it possible to make this dish gluten-free?
Absolutely! Simply substitute the stale white bread with gluten-free bread crumbs or gluten-free bread cubes. Just ensure they soak well to keep the meatloaf moist.
What can I substitute for cream or milk?
If you don’t have cream or milk on hand, plain yogurt or a splash of olive oil can help keep the meat mixture moist, though the texture might vary slightly.
Can I make the marinara sauce ahead of time?
Yes, the marinara sauce can be prepared a day or two ahead and refrigerated. Allow it to come to room temperature before combining with the meatloaf for baking.
How do I know when the meatloaf is fully cooked?
The internal temperature should reach 160°F (71°C) when measured with a meat thermometer. The meatloaf will feel firm to the touch, and the juices should run clear.
Final Thoughts
This Italian Meatloaf with Marinara Sauce Recipe is a heartwarming, flavorful dish that brings the soul of Italian cooking right to your dining table. With simple ingredients and straightforward steps, it’s a fantastic dinner option any night of the week. Give it a try—you’re going to love the way the smoky peppers and fragrant herbs blend into every bite!
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Italian Meatloaf with Marinara Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This Italian Meatloaf with Marinara Sauce is a flavorful and hearty dish combining ground pork and beef with aromatic spices, roasted red bell peppers, and a rich tomato sauce. Baked to perfection and finished in a skillet with simmering marinara, this meal is a comforting classic perfect for family dinners or special occasions.
Ingredients
Meatloaf
- 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, grated
- 2 tbsp cream (or milk)
- 13 oz / 400 g ground pork (mince)
- 1.6 lb / 800 g ground beef (mince)
- 2 eggs
- 2 1/2 tsp fennel seeds
- 3 tsp paprika (sweet or smoked)
- 1 3/4 tsp salt
- Black pepper, to taste
- 1 tbsp olive oil (for drizzling)
Marinara Sauce
- 2 garlic cloves, minced
- 1/2 onion, finely chopped (brown, white, or yellow)
- 1.4 lb / 700 g tomato passata or crushed tinned tomatoes
- 3/4 cup water
- 2 tsp dried mixed Italian herbs
- 1 – 3 tsp red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Loaf Pan: Preheat oven to 180°C (350°F). Spray a 28cm (11″) loaf pan with cooking spray, then line it with parchment or baking paper, leaving an overhang on the sides to easily lift out the meatloaf later.
- Char the Bell Pepper: Heat 1 tablespoon olive oil over high heat in a skillet. Add the diced red bell pepper and leave for 1 minute without stirring to start charring. Stir and continue cooking for a total of about 2 minutes until well charred. Remove from heat and set aside.
- Prepare Bread Mixture: Place the stale bread pieces in a large mixing bowl. Grate the small onion directly into the bowl using a box grater. Add 2 tablespoons of cream or milk. Using your hands, squish the mixture until the bread is fully soaked and begins to break down into a mushy texture.
- Combine Meatloaf Ingredients: Add the ground pork, ground beef, eggs, fennel seeds, paprika, salt, pepper, and the charred red bell pepper to the soaked bread mixture. Use your hands to gently mix until just combined; avoid overmixing to prevent a dense meatloaf.
- Shape and Bake Meatloaf: Press the meat mixture firmly into the prepared loaf pan. Drizzle 1 tablespoon olive oil on top. Bake in preheated oven for 30 minutes while preparing the marinara sauce.
- Make Marinara Sauce: In a skillet, heat oil over medium heat and sauté minced garlic and finely chopped onion until translucent and fragrant. Add tomato passata or crushed tomatoes, water, dried Italian herbs, red pepper flakes (if using), and season with salt and pepper. Simmer gently until sauce is well blended and heated through.
- Combine Meatloaf and Sauce: Remove the meatloaf from the oven after initial baking. Carefully lift it out of the loaf pan using the parchment overhang and transfer it into the skillet with the simmering marinara sauce. Pour any juices from the loaf pan into the skillet as well.
- Finish Baking: Return the skillet with the meatloaf and sauce to the oven. Bake for an additional 30 to 40 minutes or until the meatloaf reaches your desired degree of doneness.
- Rest and Serve: Remove from the oven and let the meatloaf rest for 5 minutes before slicing. Serve topped with the marinara sauce and garnish with parmesan cheese if desired.
- Serving Suggestions: This meatloaf pairs beautifully with mashed potatoes or pasta for a complete Italian-inspired meal.
Notes
- Use stale bread for better texture and moisture absorption in the meatloaf mixture.
- If you don’t have cream, milk is a suitable substitute for soaking the bread.
- Grating the onion helps evenly distribute moisture and flavor throughout the meatloaf.
- Lining the loaf pan with parchment makes it much easier to remove the meatloaf after baking.
- Charred bell pepper adds smoky depth to the meatloaf; do not skip this step.
- Adjust red pepper flakes in the sauce according to your preferred spice level.
- Letting the meatloaf rest before slicing ensures juices redistribute and slices hold together better.
