Italian Meatloaf

I decided to make some Italian Meatloaf since I had so much sausage in my freezer still. The recipe is from one of my Mom’s old cookbooks but I always alter it to be very spicy and never really use measuring cups… So things are eyeballed.

The recipe calls for a total of 3 LB of meat for one “loaf” but it’s much easier and more practical to split them into 2 so you can easily freeze or save one. KEY things to remember are using fresh mozzarella… not Polly-O which can barely be called cheese… no offence. ALSO, Fresh tomatoes and basil are extremely important!
The recipe calls for fresh breadcrumbs, but for this one I just threw in a ton of Italian breadcrumbs from the canister, and broke up 3 slices of bread.

Served with fresh Marinara sauce, we all enjoyed it SOOO much and sent them home with leftovers and still have 2/3 a loaf left for us! Larissa brought over a nice salad with even MORE fresh mozz. balls (all four of us have too much Italian blood in us there’s NEVER too much cheese!) We also just made an instant box of garlic mashed potatoes to save time and energy and they turned out superb!

Italian Meatloaf:

  • 2LB beef chuck
  • 1Lb Spicy Italian Sausage
  • 1 med onion, chopped
  • 5 cloves garlic, minced
  • 3 cups fresh bread crumbs
  • 1 cup chopped Italian parsley
  • 2 TBsp Italian Seasoning
  • 2 TBsp crushed red pepper
  • 1 tsp cayenne powder
  • 1 tsp chili powder
  • Salt-n-pep t.t.
  • 2 eggs, lightly beaten
  • 1/2 cup tomato juice
  • 1/2 cup dry red wine
  • 2 cups fresh basil leaves
  • 4 oz sun-dried tomatoes, or fresh tomatoes
  • 1 LB fresh mozzarella


  1. Preheat oven to 375 F
  2. Combine the ground beef, sausage, onion, garlic, bread crumbs, parsley, Italian seasonings, and salt and pep in a large bowl. Add eggs, tomato juice, and wine and mix thoroughly.
  3. Lay out 1 large sheet of waxed paper or parchment paper. Spread the meat loaf mixture out in a 15×12 inch rectangle on the waxed paper. Arrange the basil leaves over the surface. Scatter the tomatoes over the basil and arrange 3/4 of the mozz. on top.
  4. Using the waxed paper as aid and starting from one short side, roll up the meat likes it’s a jelly roll. Peel back the paper as you roll. Place seam side down on a back sheet lined with aluminum foil.
  5. Bake 1 hour. Place the remaining smoked mozz. over the top of the loaf and back until the cheese is melted and bubbling, about 10 minutes more.
  6. Serve the meat loaf hot with fresh tomato sauce, or refrigerate until cold and cut into slices like a pate.


I make the sausage to beef mixture 50-50.


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