Italian Meatloaf Parmesan
Bring the flavors of Italy to your table with this cheesy, saucy, and irresistible Italian Meatloaf Parmesan—comfort food at its finest!
Ingredients
- 2 pounds lean ground beef 90/10
- 2 eggs
- 1 cup diced onions
- 1 teaspoon garlic
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup plain or panko breadcrumbs
- 1/2 cup half & half or milk
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons finely chopped rosemary
- 1 28- ounce can San Marzano crushed tomatoes
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 2 teaspoons olive oil
- 4 ounces Fontina cheese or low-moisture mozzarella shredded
Instructions
- Preheat the oven to 350°F.
- In a large ovenproof skillet over medium-high heat, sauté the onions in olive oil until soft, about 5 minutes. Add garlic and sauté for another 30 seconds. Remove from heat and transfer to a mixing bowl to cool.
- Add breadcrumbs and half & half to the mixing bowl, stir to combine. Then add all the meatloaf ingredients to the bowl.
- Wash hands thoroughly after handling eggs, then mix all ingredients together until combined. Shape the mixture into a loaf and place it in the ovenproof skillet. Put the skillet in the preheated oven for 30 minutes.
- In a mixing bowl, combine all the Marinara sauce ingredients and shred the Fontina cheese.
- After 30 minutes, take the meatloaf out of the oven and pour the Marinara sauce over the top. Sprinkle Fontina cheese on top and drizzle some sauce over the cheese.
- Return the skillet to the oven and set the timer for the remaining 30 minutes. Check the internal temperature with an instant-read thermometer - it should read 160°F for beef and pork, or 165°F for turkey or chicken.
Notes
Notes:
For a twist, you can add cooked and crumbled Italian sausage to the meatloaf mixture for extra flavor.
For a twist, you can add cooked and crumbled Italian sausage to the meatloaf mixture for extra flavor.