A hearty Italian-style comfort dish made with seasoned ground beef, marinara sauce, Parmesan, and plenty of melted mozzarella. The casserole-style version gives you a saucy, cheesy top and tender meatloaf underneath. Italian meatloaf recipes commonly pair marinara with Parmesan and mozzarella for this flavor profile.
Prep Time
20 minutes
Cook Time
55–65 minutes
Total Time
1 hour 20 minutes
Servings
6–8
Ingredients
For the Meatloaf
2 lb (900 g) lean ground beef
½ cup Italian-style breadcrumbs
2 large eggs
½ cup grated Parmesan cheese
½ cup whole milk
1 small onion, finely diced
3 cloves garlic, minced
1½ tsp Italian seasoning
1 tsp dried parsley
½ tsp dried oregano
1 tsp salt
½ tsp black pepper
¼ tsp red pepper flakes, optional
1 tbsp Worcestershire sauce
For the Cheesy Topping
2 cups marinara sauce, divided
1½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
½ tsp Italian seasoning
Optional Extra-Cheesy Layer
½ cup ricotta cheese
½ cup shredded mozzarella
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
2. Make the Meatloaf Mixture
In a large bowl, combine the ground beef, breadcrumbs, eggs, Parmesan cheese, milk, onion, garlic, Italian seasoning, parsley, oregano, salt, black pepper, red pepper flakes, and Worcestershire sauce.
Mix gently with clean hands or a wooden spoon until everything is evenly combined. Do not overmix, or the meatloaf can become dense.
3. Add the First Layer
Spread about ½ cup marinara sauce over the bottom of the prepared baking dish.
Place the meat mixture into the dish and shape it into an even, compact layer.
4. Add the Optional Cheese Center
For an extra-cheesy casserole, spread the ricotta over the center of the meatloaf mixture and sprinkle with ½ cup mozzarella.
Cover the cheese completely with a thin layer of the remaining meat mixture.
5. Add Marinara
Spread approximately 1 cup marinara sauce evenly over the top of the meatloaf.
This helps keep the meatloaf moist and gives it the classic Italian flavor.
6. Bake
Cover the baking dish loosely with aluminum foil.
Bake for 45–50 minutes.
Remove the foil and carefully drain excess grease if necessary.
7. Add the Cheese
Spread the remaining marinara sauce over the top.
Sprinkle generously with mozzarella and Parmesan.
Return the casserole to the oven, uncovered, for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.
The center of the meatloaf should reach 160–165°F (71–74°C); for ground beef, using a food thermometer is the safest way to check doneness.
8. Rest and Serve
Remove from the oven and let the casserole rest for 10 minutes.
Sprinkle with fresh parsley and a little extra Parmesan.
Cut into squares or thick slices and serve warm.
Nutrition Information
Approximate per serving, based on 8 servings:
Calories: 470–520 kcal
Protein: 38–42 g
Carbohydrates: 18–22 g
Fat: 26–30 g
Saturated Fat: 10–12 g
Fiber: 2–3 g
Sugar: 5–7 g
Sodium: 750–950 mg
Calcium: 250–320 mg
Iron: 4–5 mg
Nutrition will vary depending on the beef fat percentage, marinara sauce, breadcrumbs, and amount of cheese used.
Helpful Recipe Notes
For juicier meatloaf: Use 85–90% lean ground beef rather than extremely lean beef.
For a lower-carb version: Replace regular breadcrumbs with crushed pork rinds or a low-carb breadcrumb alternative.
For extra flavor: Add ½ cup finely diced bell pepper or mushrooms to the meat mixture.
For extra cheese: Add provolone or a little shredded Italian cheese blend along with the mozzarella.
For meal prep: Cool completely, portion into airtight containers, and refrigerate for up to 3–4 days.
Freezing: Freeze individual portions for up to about 2–3 months for best quality. Thaw overnight in the refrigerator before reheating.
Make ahead: The assembled meatloaf can be refrigerated before baking; allow it to sit briefly while the oven preheats, then bake according to the recipe.
Q&A
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey works well, although the casserole will be slightly leaner. Add a little extra milk or ricotta to help maintain moisture.
Q: Can I use Italian sausage?
Yes. Replace up to ½ lb of the ground beef with mild Italian sausage for a stronger Italian flavor.
Q: Can I make this without breadcrumbs?
Yes. Use crushed pork rinds, almond flour, or a suitable gluten-free breadcrumb alternative.
Q: Can I use cheddar instead of mozzarella?
Yes, but mozzarella gives the most traditional Italian-style stretchy cheese topping. Provolone is another excellent choice.
Q: Why is my meatloaf falling apart?
Usually this happens when there isn’t enough binder or the mixture wasn’t allowed to rest. Eggs and breadcrumbs help hold the meatloaf together.
Q: How do I prevent a dry meatloaf?
Don’t overmix the meat, don’t overbake it, and use enough moisture from milk, eggs, marinara, or ricotta.
Q: Can I make this casserole spicy?
Absolutely. Add ½–1 teaspoon red pepper flakes or finely chopped fresh chili.
Q: What should I serve with it?
Great options include:
Garlic bread
Roasted broccoli
Green salad
Garlic green beans
Roasted zucchini
Mashed potatoes
Pasta with marinara
Q: Can I make it gluten-free?
Yes. Use certified gluten-free breadcrumbs and check that your Worcestershire sauce and marinara sauce are gluten-free.
Q: Can I make it low-carb?
Yes. Use a low-carb binder, choose a no-added-sugar marinara, and serve it with roasted vegetables instead of pasta or bread.