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Italian Meatloaf Parmesan
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4.56 from 9 votes

Italian Meatloaf Parmesan

Using one of my meatballs recipes, I form the meatloaf, bake it halfway through then smother it in a tangy marinara sauce, topping it off with shredded Fontina cheese. Simmering the meatloaf helps produce one of the most tender and flavorful meatloaves you’ve ever tasted.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
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Course: Main Course
Cuisine: Italian
Keyword: italian Meatloaf, meatloaf, Meatloaf Parmesan
Servings: 8
Calories: 495kcal

Ingredients

  • 2 Pounds Ground Beef Lean, 90/10
  • 2 Eggs
  • 1 Cup Onions Diced
  • 1 Teaspoon Garlic
  • 1 Tablespoon Olive Oil
  • 2 Teaspoons Salt
  • 1 Teaspoon Black Pepper
  • 1 Cup Breadcrumbs Plain or Panko
  • 1/2 Cup Half & Half Or milk
  • 1/2 Cup Parmigiano-Reggiano Grated
  • 1/2 Cup Flat-Leaf Parsley Chopped
  • 2 Tablespoons Rosemary Finely chopped

Marinara Sauce

  • 1 28-Ounce can Crushed Tomatoes San Marzano
  • 2 Teaspoons Salt
  • 2 Teaspoons Dried Oregano
  • 1/2 Teaspoon Red Pepper Flakes
  • 2 Teaspoons Olive Oil

Topping

  • 4 Ounces Fontina Cheese Or low-moisture mozzarella, shredded

Instructions

  • Preheat oven to 350°F
  • Place a large ovenproof skillet over medium-high heat, add the onions and olive oil and saute until soft, about 5 minutes. Add garlic for 30 seconds, remove from the heat and add the onions to the mixing bowl to cool.
  • Add the breadcrumbs and half & half to the mixing bowl, stir to combine. Then add all remaining meatloaf ingredients to the bowl.
  • Wash hands thoroughly after handling eggs, then using clean hands, mix all the ingredients together until combined. Form the mixture into a loaf and place it in the ovenproof skillet. Place the skillet in the preheated oven for 30 minutes.
    Italian Meatloaf Parmesan
  • Combine all of the Marinara sauce ingredients in a mixing bowl. and shred the Fontina cheese.
    Italian Meatloaf Parmesan
  • After 30 minutes, remove the meatloaf from the oven and pour the Marinara sauce over the top. Sprinkle the top of the meatloaf with Fontina cheese, and drizzle some of the sauce over the cheese
    Italian Meatloaf Parmesan
  • Return skillet to the oven and set timer for the remaining 30 minutes. Then test using an instant-read thermometer. 160°F for beef and pork, 165°F for turkey or chicken
    Italian Meatloaf Parmesan
Nutrition Facts
Italian Meatloaf Parmesan
Amount Per Serving
Calories 495 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 14g88%
Cholesterol 148mg49%
Sodium 1579mg69%
Potassium 443mg13%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 2g2%
Protein 29g58%
Vitamin A 668IU13%
Vitamin C 7mg8%
Calcium 243mg24%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.