Italian Meatloaf, or “Polpettone,” is a savory and flavorful dish that brings a classic twist to the traditional meatloaf. It typically features a blend of ground beef or pork, mixed with Italian seasonings, herbs, and sometimes vegetables. Ingredients like garlic, onions, Parmesan cheese, and fresh basil or parsley are often incorporated, giving the meatloaf a rich, Mediterranean flavor. The meat mixture is usually baked in a loaf shape and can be topped with marinara sauce or cheese for an extra layer of taste. This dish is a comforting, hearty option that’s perfect for family dinners and often pairs well with side dishes like roasted vegetables or a fresh salad.
How to make Italian Meatloaf
Ingredients:
1 small onion, cut into 1-inch pieces
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
3 garlic cloves
2 tablespoons olive oil
2 large eggs
¼ cup finely chopped fresh basil
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
2 pounds meatloaf mix (or use 1½ pounds 85% lean ground beef plus ½ pound ground pork)
⅔ cup Italian-style bread crumbs
¾ cup grated Parmigiano-Reggiano
¾ cup marinara sauce, plus more for serving
Instructions:
Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
Place the onion, carrot, celery, and garlic in a food processor fitted with the steel blade and pulse until the vegetables are minced. (Alternatively, you can mince all of the vegetables by hand.)
Heat the oil in a medium skillet over medium heat. Add the minced vegetables and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown. Let cool until just warm.
In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and Worcestershire sauce.
Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix with your hands until evenly combined.
Form the meat mixture into a 9×5-inch loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides.
Bake for 65 for 70 minutes, or until an instant-read thermometer registers 160°F in the middle of the meatloaf. Let the meatloaf rest for about 10 minutes. Scrape any fat away from the edges of the meatloaf (it will ooze out and brown while baking), then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve with more marinara sauce on the side, if desired.
Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle. You can also freeze the meatloaf for up to 2 months before baking. Wrap the shaped loaf tightly in plastic wrap, then in foil. Add the marinara sauce after defrosting, when you are ready to bake and serve.
Variations of Italian Meatloaf:
- Cheese-Stuffed: Incorporate a filling of mozzarella or provolone cheese in the center of the meatloaf for a gooey surprise.
- Vegetable-Infused: Add finely chopped vegetables such as bell peppers, spinach, or mushrooms to the meat mixture for extra flavor and nutrition.
- Sausage Blend: Mix ground sausage with ground beef or pork for added flavor and a bit of spiciness.
- Herb Variations: Experiment with different herbs like rosemary, thyme, or oregano to customize the flavor profile.
- Glaze Variations: Instead of marinara sauce, use a glaze of balsamic vinegar and honey or a mixture of barbecue sauce and Italian herbs.
Tips for Perfect Italian Meatloaf:
- Avoid Overmixing: Mix the ingredients just until combined to prevent a dense texture.
- Use Fresh Ingredients: Fresh herbs and high-quality cheese can make a significant difference in flavor.
- Preheat the Oven: Ensure your oven is preheated to the right temperature to cook the meatloaf evenly.
- Add Moisture: Incorporate ingredients like breadcrumbs soaked in milk or a bit of egg to keep the meatloaf moist.
- Rest Before Slicing: Let the meatloaf rest for about 10 minutes after baking to allow the juices to redistribute, making it easier to slice.
- Check Doneness: Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for ground beef or pork.
These variations and tips can help you tailor the Italian meatloaf to your taste preferences and ensure a delicious outcome every time.
To store Italian meatloaf properly:
- Cool It First: Allow the meatloaf to cool to room temperature before storing to prevent condensation and sogginess.
- Wrap or Cover: Wrap the meatloaf tightly in plastic wrap or aluminum foil, or place it in an airtight container.
- Refrigeration: Store it in the refrigerator if you plan to eat it within 3-4 days. Ensure your refrigerator is set to 40°F (4°C) or below.
- Freezing: For longer storage, freeze the meatloaf. Wrap it tightly in plastic wrap and then aluminum foil, or use a freezer-safe airtight container. It can be frozen for up to 3 months.
- Reheating: To reheat, thaw in the refrigerator overnight if frozen, then bake at 350°F (175°C) until heated through, or reheat individual slices in the microwave.
Proper storage ensures that Italian meatloaf retains its flavor and texture for later enjoyment.
The nutritional information for Italian meatloaf can vary depending on the specific recipe and portion size. However, a typical serving (about 1/8 of a 2-pound loaf) of Italian meatloaf made with ground beef, breadcrumbs, eggs, cheese, and Italian seasonings might have the following approximate nutritional values:
- Calories: 300-400
- Protein: 20-25 grams
- Fat: 20-25 grams
- Saturated Fat: 8-12 grams
- Carbohydrates: 10-15 grams
- Fiber: 1-2 grams
- Sugars: 3-5 grams
- Cholesterol: 80-100 milligrams
- Sodium: 600-800 milligrams
These values can change based on the specific ingredients and quantities used, such as the type of meat (beef, pork, or a blend), the amount of cheese, and additional vegetables or seasonings. For the most accurate nutritional information, consider using a recipe calculator or checking the nutritional labels of individual ingredients.