Italian Meatloaf with Mozzarella (Print Version)

Juicy beef loaf infused with Italian herbs, topped with zesty marinara and golden melted mozzarella cheese.

# What You’ll Need:

→ Meatloaf

01 - 2 pounds ground beef (85% lean)
02 - 3 slices Italian bread, torn into small pieces
03 - 1 cup whole milk
04 - 2 eggs
05 - 4 cloves garlic, minced
06 - 1 tablespoon Italian seasoning
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1 cup shredded mozzarella cheese

→ Assembly & Topping

12 - 2 cups marinara sauce, divided
13 - 1 cup shredded mozzarella cheese
14 - 2 tablespoons chopped fresh parsley (optional)

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Line a baking sheet or baking dish with parchment paper. Spread 1 cup of marinara sauce evenly over the bottom.
03 - In a large mixing bowl, combine ground beef, torn Italian bread, milk, eggs, minced garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and 1 cup of shredded mozzarella. Mix gently until just combined.
04 - Shape the meat mixture into a loaf and place it onto the prepared baking sheet or dish over the marinara sauce.
05 - Spread the remaining 1 cup marinara sauce evenly over the top of the meatloaf.
06 - Bake in the preheated oven for 50 minutes, or until the internal temperature reaches 165°F.
07 - Remove from the oven and sprinkle the remaining 1 cup mozzarella cheese on top of the meatloaf.
08 - Set the oven to broil on high. Broil for 10 to 12 minutes, or until the cheese is golden and bubbly. Monitor closely to prevent burning.
09 - Let the meatloaf rest for a few minutes. Garnish with chopped parsley, slice, and serve with extra marinara sauce if desired.

# Additional Tips::

01 -
  • The mozzarella melts right into the meat, keeping every bite juicy and rich instead of dense and crumbly.
  • It feels like you've been cooking all day, but you're actually done in just over an hour with minimal hands-on time.
  • Leftovers taste even better the next day, and they freeze beautifully for those nights when you need dinner without the effort.
02 -
  • Never skip the resting period after broiling, because slicing into it immediately will cause it to crumble apart and lose all that gorgeous structure you worked for.
  • The bread soaking in milk is what separates a juicy, tender meatloaf from a dry, crumbly one, so don't think you can just toss in breadcrumbs dry.
03 -
  • Use a meat thermometer instead of guessing, because the loaf can look done on the outside while staying slightly undercooked in the very center where food safety matters most.
  • Let your mozzarella come to room temperature slightly before shredding, because cold cheese shreds cleaner and won't clump up when you sprinkle it on top.
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