I love this Italian meatloaf recipe. I added shredded vegetables to the meatloaf recipe. It tastes great and easy to put together. It serves 6 to 8 people depending on how big the slices are. You can even put it together the night before. I like to freeze it after it is cooked too. It's a very versatile dish.
How to make an Italian Meatloaf Recipe?
Ingredients for this Italian Meatloaf Recipe
First, gather the below ingredients. Measure them out and set aside.
- 1 pound 90% ground beef (I used 85%)
- 1/3 cup Tomato sauce and 1 cup tomato sauce
- 1 - 2 cups of Italian Herb Breadcrumbs
- 4-5 Carrots (when using small use 5, medium use 4)
- 1 Garlic Clove
- 2 Small Zucchini
- 1/2 Onion
- 1 Egg
- 3/4 cup of Parmesan Cheese or Romano
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1 tbsp Parsley
- 1 tbsp Basil
Cooking Instructions for an Italian Meatloaf Recipe
Preheat oven 400 degrees.
Clean all the veggies and chop them into pieces that would fit in your food processor. Carrots, garlic, zucchini, onion, in the food processor and shred it.
In a large bowl, mix all ingredients together. I put the meat in first, then the shredded veggies, Parmesan cheese, salt pepper, parsley, basil, 1/3 cup tomato sauce. Then I scrambled the egg and placed it in the mix.
Shape into a meatloaf shape form and place it on parchment paper on the cookie sheet. Another option is to form the meat mixture into individual size loaves. Another option is to use non-stick spray and coat a muffin tin and make individual meatloaf muffins. You can also make a meatloaf form ring as well.
Cover with the 1 cup of pre-made tomato sauce and place in the oven. Cook for 60 minutes for the large meatloaf or until the meat reaches the temperature of 160 degrees. Let stand for 10 minutes before cutting.
Here is the recipe you can print.
Ingredients
- 1 pound 90% ground beef (I used 85%)
- 1/3 cup Tomato sauce and 1 cup tomato sauce
- 1 - 2 cups of Italian Herb Breadcrumbs
- 4-5 Carrots (when using small use 5, medium use 4)
- 1 Garlic Clove
- 2 Small Zucchini
- 1/2 Onion
- 1 Egg
- 3/4 cup of Parmesan Cheese or Romano
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1 tbsp Parsley
- 1 tbsp Basil
Instructions
- Preheat oven 400 degrees.
- Clean all the vegetables and chop them into pieces that would fit in your food processor. Carrots, garlic, zucchini, onion, in the food processor and shred it.
- In a large bowl, mix all ingredients together. I put the meat in first, then the shredded veggies, Parmesan cheese, salt pepper, parsley, basil, 1/3 cup tomato sauce. Then I scrambled the egg and placed it in the mix.
- Shape into a meatloaf shape form and place it on parchment paper on the cookie sheet. Another option is to form the meat mixture into individual sizes loaves. Another option is to use nonstick spray and coat a muffin tin and make individual meatloaf muffins. You can also make a meatloaf form ring as well.
- Cover with the 1 cup of pre-made tomato sauce and place in the oven. Cook for 60 minutes for the large meatloaf or until the meat is cooked to 160 degrees. Let stand for 10 minutes before cutting.
That's it. I hope you like it. Please leave a message if you do try it to let me know how it goes.
Here are some meatloaf cookbooks and other things you may need to make this recipe. If you click through and purchase something from Amazon, I will receive a small commission at no additional charge to you. Happy Shopping!
Looking for some other meatloaf recipes? Check out these I found online.
If you are on a Keto diet, feel free to check out the post below for the version that is Keto-friendly.
HOW TO MAKE A KETO FREEZER MEAL MINI MEATLOAF RECIPE
This meatloaf sounds good! I've often thought about turning my meatballs into meatloaf. I think it would be very similar to this and yummy 🙂
That is a great idea! I have to try that too. =)