Easy Italian Meatloaf That's Actually Juicy (Not Dry)
This easy Italian meatloaf stays juicy every time thanks to a secret panade and Italian sausage. With pockets of melty mozzarella and a sticky marinara glaze, it's the only meatloaf recipe you'll need. Ready in just over an hour with only 15 minutes of hands-on work.
Equipment
- Large Mixing Bowl
- Small skillet
- Box grater or microplane
- Rimmed baking sheet
- Instant-Read Thermometer
Ingredients
For the Meatloaf
- 1 lb ground beef (80/20)
- 1/2 lb sweet Italian sausage, casings removed
- 2 slices sandwich bread, torn into small pieces
- 1/4 cup milk (any kind)
- 1/2 cup freshly grated Parmesan
- 1/2 cup cubed mozzarella (about 2 oz)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp fennel seeds (optional)
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the Glaze
- 1/2 cup marinara sauce
- 1 tbsp brown sugar (or balsamic vinegar)
Instructions
- Preheat & prep: Preheat oven to 350°F with rack in middle. Line a rimmed baking sheet with parchment paper.
- Make the panade: Tear bread into small pieces into a small bowl. Pour milk over top and let sit 5 minutes. Mash with fork until it becomes a thick paste. Squeeze out excess milk if needed.
- Cook the aromatics: Heat a drizzle of olive oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 4 minutes. Add garlic and cook 30 seconds more. Remove from heat and let cool slightly.
- Mix everything (gently): In a large bowl, combine ground beef, Italian sausage (squeeze from casings if needed), panade, cooked onion/garlic, Parmesan, mozzarella cubes, egg, parsley, oregano, fennel seeds (if using), salt, and pepper. Use hands to mix just until combined – do not overmix.
- Shape the loaf: Transfer mixture to prepared baking sheet. Shape into a loaf about 9x4 inches. Pat gently into a rectangle and round the edges.
- Glaze it: In a small bowl, stir together marinara and brown sugar (or balsamic). Brush about half over top and sides of loaf. Reserve remaining glaze.
- Bake: Bake 50–55 minutes until internal temperature reaches 160°F in center. Top should be browned and glaze sticky at edges.
- Rest and serve: Let meatloaf rest on pan for 10 minutes (not optional – juices need to redistribute). Brush with remaining glaze while warm. Slice with a serrated knife into 1-inch thick slices. Serve with extra marinara if desired.
Notes
Don't skip the panade: It's the key to moisture. Use a thermometer to check 160°F. Let the meatloaf rest 10 minutes before slicing for juicy results.
Storage: Store in fridge for up to 4 days, or freeze fully baked and cooled (wrap tightly in foil, then freezer bag) for up to 3 months. Reheat in oven at 300°F for 10-12 minutes (or microwave on 50% power for individual slices, then finish in toaster oven for sticky glaze).