Italian Meatloaf

Italian Meatloaf is a tender, flavorful meatloaf made from a combination of ground beef and Italian sausage. Cooked in a rich tomato sauce and covered with a thick layer of Fontina cheese. So delicious!

It’s like eating a giant meatball! This is one of my favorite meatloafs. I’d probably list meatloaf in my top 5 favorite foods. It’s pure comfort food that brings back childhood memories for me. I grew up eating meatloaf like this Old School Meatloaf but I also love more modern versions of meatloaf like this Italian Meatloaf and these Jalapeno Popper Meatloaf Muffins. Scroll down for more meatloaf recipes.

The leftovers make a fantastic Meatloaf Sandwich.

The binding agents in this meatloaf are eggs and crushed Saltine crackers and they do a fantastic job of holding it together. It can be cut into nice sturdy slices which is one of the reasons it makes such a great meatloaf sandwich.

Saltines add so much more flavor to meatloaf than breadcrumbs. There’s a full sleeve of Saltine crackers in this Italian Meatloaf recipe which seems like a lot. But trust me, it is just the right amount.

In addition to the thick layer of Fontina cheese on top, there’s Parmesan cheese added to the meatloaf mixture. The meatloaf cooks in a rich tomato sauce that comes most of the way up the meatloaf. Cooking it in tomato sauce really keeps it moist.

How To Make Italian Meatloaf

(More detailed instructions in recipe card below.)

1. Make the sauce. First sauté the garlic and then add the remaining ingredients and simmer for 5 to 8 minutes. (This step can be done a day or two in advance. Refrigerate until needed.)
   
2. Make the Saltine mixture. Crush the Saltines and then mix together with milk and egg. Let sit 5 minutes.
   
3. Mix meatloaf mixture. Add all remaining ingredients EXCEPT cheese and basil. Mix gently.
   
4. Assemble Meatloaf. Transfer to prepared baking dish and shape into an oval. Pour sauce over the top. (This step can be done up to 24 hours in advance. Cover and refrigerate until ready to bake.)
   
5. Bake. Cover with foil and bake meatloaf for 60 minutes.
6. Add cheese. Uncover and sprinkle with cheese. Broil until the cheese is melted.
   
   
7. Let rest. Let meatloaf rest for 10 to 15 minutes and then cut into slices and sprinkle with basil.

This meatloaf feeds a lot of people. A family of 4 should get two meals out of it.

Make It Spicier

There’s a few crushed red pepper flakes added to the sauce and the meatloaf for a little heat. If you want more heat, double the amount in either the sauce or the meatloaf. Doubling both might be overpowering.

Storage and Freezing

Leftovers will keep for 4 days in an airtight container in the refrigerator. The cooked meatloaf can be frozen for up to 3 months either whole or in slices. Thaw in the refrigerator overnight. Cover with foil and bake at 350 degrees until heated through.

What To Serve with Italian Meatloaf

This is a really hearty meatloaf. You can go all in on the comfort food factor and serve it with some mac and cheese or mashed potatoes. Or lighten it up with a salad.

• Slow Cooker Garlic Parmesan Potatoes
• Southern-Style Green Beans
• Super Creamy Mac and Cheese
• Marinated Tomato, Cucumber, and Onion Salad
• The Best Yeast Rolls
• Garden Salad with Creamy Italian Dressing

 

Try These Other Meatloaf Recipes

• Classic Meatloaf
• Bourbon and Coke Meatloaf
• Bacon Wrapped Meatloaf
• Cheesy Chipotle Meatloaf
• Old School Meatloaf
• Air Fryer Turkey Meatloaf
• Jalapeno Popper Stuffed Meatloaf
• Bacon Cheeseburger Meatloaf

Originally published March 3, 2020.