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
Scale
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.
