The Best Italian Meatloaf
Let me introduce you to The Best Italian Meatloaf recipe you’re ever going to need. Flavorful spices and Parmesan cheese push this meatloaf over the top. It's definitely a family favorite.
Ingredients
- 2 large eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp dried parsley or 3 tbsp of fresh parsley
- 1-1 1/2 cups (135g) grated Parmesan or Romano cheese (We prefer Romano.)
- 1 (150g) medium yellow onion, chopped
- 1 1/2 lbs (680g) ground chuck (You can also use a leaner cut of meat, but I find the ground chuck to be more flavorful.)
- 5 slices (175g) of stale sandwich bread If you don't have stale bread, you can leave it on the counter for a couple of hours to stale.
Instructions
- Leave the bread out for a couple of hours to stale on both sides if you do not have stale bread.
- Preheat oven to 350° F.
- Chop onion and set aside.
- Add salt, pepper and two eggs to a large mixing bowl and beat until combined.
- Add garlic powder, parsley and Romano cheese and beat until combined.
- Add chopped onion and mix until combined.
- Add the ground chuck and mix with a fork until all of the ingredients are mostly incorporated.
- Using two pieces of bread at a time, wet all sides of the bread and then squeeze some of the water out of the bread. You want the bread to be mushy.
- Break the bread up with your fingers and add it to the bowl.
- Mix the bread and all ingredients together with your hands until completely combined.
- Shape meat into a loaf and put into a glass or metal baking dish. I used an 8 x 8-inch glass baking dish.
- Bake meatloaf for 1-1 1/2 hours until done in the middle. The internal temperature should be 160° F.
- Remove meatloaf from oven and let rest for about 10 minutes before slicing.
- Slice meatloaf on a cutting board into 8 slices with a sharp knife.
- Serve with your favorite brown gravy and enjoy!
Notes
Store left over meatloaf covered in the refrigerator for 3-4 days.
Meatloaf can be frozen for up to 3 months in an airtight freezer bag or container.