The Best Juicy Italian Meatloaf with Marinara Glaze

This Italian meatloaf is the ultimate comfort food upgrade, trading basic ketchup for savory Mediterranean flavors and a tender, juicy texture. Packed with fresh herbs and Parmesan, it’s a guaranteed crowd-pleaser that reimagines a classic family dinner. While the meatloaf itself is delicious, it’s the rich, homemade marinara and glaze that truly put this dish over the top!

🥩 The Ingredients

This recipe elevates a classic comfort staple by combining a custom-ground premium meat blend with traditional Mediterranean aromatics and a rich, tangy glaze for a sophisticated and incredibly flavorful result. Find ingredient notes (including substitutions and variations) below.

📝 Ingredients Notes with Substitutions and Variations

• Custom Meat Blend: The brisket, sirloin, and short rib mix provides superior flavor and fat. You can substitute with high-quality 80/20 ground beef if needed.
• Italian Sausage: Adds essential seasoning and moisture. Use mild or hot sausage, or substitute with ground pork plus a teaspoon of fennel seeds.
• Panko Breadcrumbs: These create a lighter texture than standard breadcrumbs. Use gluten-free Panko for a GF-friendly version.
• Whole Milk: This creates a “panade” that keeps the meat juicy. Use beef stock for a dairy-free alternative.
• Grated Parmesan: Adds a salty, umami depth. Pecorino Romano is a great, sharp substitute.
• Marinara & Balsamic: Homemade marinara is best, but a premium store-bought brand works too. The balsamic adds a necessary tangy finish.
• Mozzarella: Provides the classic melted topping. Try a mix of mozzarella and provolone for extra stretch and flavor.
• Variations: For a twist, stuff the center with mozzarella pearls or bake the mixture in muffin tins for individual “mini-loaves.”

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips & Tricks for the Perfect Italian Meatloaf

• Don’t Overmix: This is the golden rule for a tender meatloaf. Use your hands to combine the ingredients until they are just incorporated; overworking the meat will result in a dense, tough texture.
• The Loaf Pan “Mold” Trick: For a perfectly shaped loaf that still gets a great crust, line a loaf pan with plastic wrap and pack the meat mixture in loosely. Invert the pan onto a parchment-lined baking sheet and lift it off; this gives you a beautiful shape while allowing heat to circulate and the glaze to cover more surface area.
• Sauté the Aromatics: Never add raw onions and garlic directly to the meat. Sautéing them in olive oil first softens their texture and sweetens their flavor, ensuring the meatloaf is savory rather than crunchy.
• The Panade Secret: Let the Panko and milk sit for a few minutes to form a paste before adding it to the meat. This “panade” acts as a moisture reservoir, ensuring your meatloaf stays incredibly juicy during the bake.
• Use a Thermometer: To avoid a dry meatloaf, use an instant-read thermometer. Pull the loaf from the oven as soon as the internal temperature reaches 160°F (71°C).
• The Resting Period: Let the meatloaf rest for at least 10–15 minutes before slicing. This allows the juices to redistribute and the fibers to relax, ensuring the slices hold their shape and stay moist.
• Double the Glaze: If you love a saucy meatloaf, reserve some of the marinara-balsamic mixture to serve as an extra dipping sauce at the table.

👩🏼‍🍳 How to Make the Best Juicy Italian Meatloaf

1. Step 1: Add the Panko to a small bowl and stir in the milk. Allow it to rest (and absorb) for 5 to 10 minutes.

2. Step 2: Sauté the onions and garlic in the oil over medium heat in a skillet until soft, about 4 minutes. Let cool slightly.

3. Step 3: In a large bowl, use your clean hands to gently combine the ground beef, sausage, milk-soaked breadcrumbs, eggs, sautéed onions and garlic, Parmesan, parsley, oregano, salt, and pepper.

4. Step 4: Line a 9×5″ loaf pan with plastic wrap and then gently fill it with the meatloaf mixture. Don’t compact it.

5. Step 5: Invert the pan onto a baking sheet and remove the pan and then the plastic wrap.

6. Step 6: Bake at 350°F for 20 minutes and then brush a mixture of marinara and balsamic all over the loaf. Return to the oven for another 25 minutes.

😋 Finishing the Best Juicy Italian Meatloaf

1. Step 1: Add 1½ cups of the marinara into the bottom of a baking dish large enough to hold the meatloaf.

2. Step 2: Transfer the loaf to the pan nestled into the marinara and top with shredded mozzarella cheese.

3. Step 3: Bake for another 25 minutes until an internal temperature of 155 to 160°F is reached. Allow the loaf to rest for 10 minutes.

4. Step 4: Slice and serve with extra sauce from the pan on the side.

🍽️ How to Serve

• The Perfect Base: Serve thick slices of meatloaf over a bed of creamy polenta for a sophisticated Italian twist, or pair it with buttery mashed potatoes for the ultimate comfort food experience. Both are excellent for soaking up the extra marinara glaze.
• Slice with Care: Use a sharp knife to cut the meatloaf into 1-inch thick slices. This helps you cut cleanly through the melted mozzarella and the tender meat without the slices falling apart.
• Spoon Over the Sauce: Don’t let the sauce in the baking dish go to waste! Spoon that concentrated marinara reduction from the “moat” directly over each slice before serving.
• Add a Green Side: Balance the richness of the beef and sausage with a bright, crisp side dish like roasted broccolini with lemon, sautéed garlic spinach, or a simple arugula salad tossed in a light vinaigrette.
• Garnish for Freshness: Just before serving, sprinkle a handful of freshly chopped Italian parsley or chiffonade basil over the top. The fresh herbs provide a beautiful color contrast and a bright aromatic finish.
• Wine Pairing: This savory dish pairs beautifully with a medium-bodied Italian red wine, such as a Chianti or a Montepulciano d’Abruzzo, which complements the acidity of the marinara and the richness of the meat.

🙋🏽‍♂️ Frequently Asked Questions

🇮🇹 More Classic Italian Comfort Recipes

Ready to make the best meatloaf this side of Tuscany? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!