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A close-up view of The Best Juicy Italian Meatloaf with Marinara Glaze that has been cut into slices and is resting in marinara sauce in a baking dish.

The Best Juicy Italian Meatloaf with Marinara Glaze

Course: Entree
Cuisine: American / Italian
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Resting time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Calories: 468kcal
Author: Kris Longwell
This isn't your average meatloaf; it’s a tender, savory masterpiece featuring a premium custom-ground meat blend and zesty Italian sausage. Infused with Parmesan and fresh herbs, every slice is kept incredibly moist thanks to a traditional milk-based panade. Finished with a tangy balsamic-marinara glaze and bubbly mozzarella, it’s the ultimate Italian-inspired comfort food that will redefine your expectations of a classic family dinner.
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Equipment

  • 1 Baking sheet with silicon matt, parchment paper, or cooking spray
  • 1 baking dish 9x13", or similar size
  • 9x5" baking loaf See NOTES
  • Digital thermometer

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • ⅔ cup Panko breadcrumbs Italian or plain
  • ½ cup whole milk
  • 1½ lbs ground beef 80/20: lean/fat for a moist loaf
  • ½ lb Italian sausage mild or hot, casings removed (if in links)
  • 2 large eggs lightly beaten
  • ½ cup Parmesan cheese grated
  • ¼ cup Italian parsley chopped
  • 1 tablespoon dried oregano
  • 1½ teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 2 cups marinara sauce divided (½ cup for glaze and 1½ cups for the dish
  • 1 tablespoon balsamic vinegar
  • 1 cup mozzarella cheese shredded (preferably from fresh mozzarella)
  • 2 tablespoon fresh basil fresh, chopped, for garnish

Instructions

  • Preheat oven to 350°F. Line a baking sheet with a silicon mat, parchment paper, or spray with cooking spray.
  • Heat the oil in a medium saucepan over medium heat. Add the onion and sauté, stirring often, until soft, about 4 minutes. Add the garlic and sauté for another 30 seconds. Set aside and let cool slightly.
    1 tablespoon olive oil, 1 medium onion, 3 cloves garlic
  • Make a panade by adding the breadcrumbs to a small bowl. Stir in the milk until combined. Allow the panada to sit for 5 to 10 minutes (the milk will be absorbed by the breadcrumbs).
    ⅔ cup Panko breadcrumbs, ½ cup whole milk
  • In a large bowl, add the ground beef, sausage, the cooled onion/garlic, panade (milk-soaked breadcrumbs), eggs, Parmesan, parsley, oregano, salt, and pepper. Use your clean hands to gently mix until just combined. Over-mixing will lead to a dense, tough meatloaf.
    1½ lbs ground beef, ½ lb Italian sausage, 2 large eggs, ½ cup Parmesan cheese, ¼ cup Italian parsley, 1 tablespoon dried oregano, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
  • Place a piece of plastic wrap over the top of a standard baking loaf (9x5"). Or, spray the pan with cooking spray. Place the meatloaf mixture into the pan (allowing the edges of the plastic wrap to hang over the sides). Gently press the mixture into place, but don't compact it. Compacting the mixture will create a dense, tough meatloaf. Carefully invert the loaf pan onto the prepared baking sheet. Remove the pan and then gently pull away the plastic wrap. See NOTES for forming the loaf without using a loaf pan.
  • Bake for 20 minutes. Meanwhile, in a small bowl, combine ½ cup of the marinara with the balsamic (1 tbsp).
    2 cups marinara sauce, 1 tablespoon balsamic vinegar
  • Remove the meatloaf from the oven and brush the marinara/balsamic mixture all over the meatloaf. Return to the oven and bake for another 25 minutes.
    1 cup mozzarella cheese
  • Remove from the oven. Pour the remaining 1½ cups of the marinara sauce into a baking dish. Use a large spatula (or 2 spatulas) to carefully transfer the meatloaf into the dish on top of the marinara sauce. Top the loaf with the mozzarella cheese. Return to the oven and bake until an internal temperature reaches 155 to 160°F, usually 25 minutes. If the cheese is browning too much, loosely cover with a piece of foil.
  • Remove from the oven and let rest for 10 minutes. Garnish with chopped basil, slice, and serve with the marinara sauce on the side.
    2 tablespoon fresh basil

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Shaping the Loaf: If you prefer not to use the loaf pan inversion method, you can simply shape the meat mixture by hand directly on the parchment-lined baking sheet. Aim for a uniform log approximately 4 inches wide and 9 inches long; this ensures even cooking and provides plenty of surface area for that delicious marinara glaze.
  • The Ultimate Meat Blend: For the juiciest results, an 80/20 lean-to-fat ratio is essential. While standard ground beef works well, you can elevate this dish by asking your butcher for a custom grind. A combination of brisket, sirloin, and short ribs creates the perfect fat content and a rich, steak-like depth of flavor that sets this meatloaf apart.
  • Don’t Overmix: When combining the meat with the aromatics and panade, use a light touch. Overworking the meat can lead to a dense, tough loaf. Mix until the ingredients are just incorporated to maintain that signature tender, juicy texture.
  • Resting is Required: To ensure clean slices and maximum juiciness, let the meatloaf rest for at least 10–15 minutes after removing it from the oven. This allows the internal juices to redistribute so they stay in the meat rather than running out onto the cutting board.

Nutrition

Calories: 468kcal | Carbohydrates: 11g | Protein: 28g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 889mg | Potassium: 592mg | Fiber: 2g | Sugar: 4g | Vitamin A: 687IU | Vitamin C: 9mg | Calcium: 219mg | Iron: 3mg