If you like meatballs, you’ll love this recipe! This Italian meatloaf recipe is easy to prepare and bake, and as I always say, “If I can make it, so can you!” It’s the truth. Meatloaf is impressive, and yet so simple to make it’s unreal.
This recipe is a fairly basic meatloaf with some Italian herbs, and which I tend to enjoy the most. But of course, you can modify it by adding spinach, basil, diced etc.
It’s my favorite type of meatloaf. A basic Italian meatloaf is like eating a big tasty meatball!
Well, that’s how I think of it.
I like meatloaf because you can make so many variations. My Aunt Gloria makes an amazing meatloaf using different combinations of meat, various cheeses and other ingredients like spinach. She spreads it out on the meat and rolls it into a rolled meatloaf.
On the other side of my family, my mother in law likes to add in peas. Then there’s my husband who tries hard to turn everything into something super healthy, so he likes to add rolled oatmeal into the mixture to bulk it up. He also likes to add rice, but I don’t like it that way and I refuse to eat it that way.
Feel free to use this as a base for your own version. You can add to it, adjust quantities or whatever. Let me know below in the comments section -I’d love to hear your own take!
But this recipe is a basic traditional one which is fantastic! I hope you like it!
Italian Traditional Meatloaf Recipe
- 1 - 1/3 lb ground beef or bison
- 3/4 cup bread crumbs
- 1 egg
- 1/3 cup milk
- 2 tsp salt and pepper
- 1/4 cup Romano grated cheese
- Drained diced tomatoes or tomato sauce
Preheat oven 350 degrees F.
Meanwhile mix all the ingredients in a large bowl.
Form into a loaf and place into an oven proof dish.
Cover loosely with foil and bake in oven at 350 degrees F. for 1 hour.
Remove the foil the last 10 to 15 minutes and top with the tomatoes or sauce.
Let rest for 20 minutes before serving. (Internal temp. should be 170 degrees F.)
Recipe NotesTIP #1: Try adding in some chopped herbs, onions or thawed and drained spinach, or even a can of drained diced tomatoes to the meat mixture. You can also adjust the quantities such as adding more cheese, or a mix of cheeses. TIP #2: Depending on the size of your meatloaf, if it is thick and short or long and thin, the cooking time can vary. So always check to make sure there is no pink in the meatloaf and the juices run clear. TIP #3: Serve with roasted potatoes, salad, and fresh artisan bread.
Kitchenware, Gadgets and Tools Recommended for Use in this Recipe: