Italian sausage and ground beef are blended with Italian herbs, ricotta and Parmesan to create a rich, flavorful Italian Meatloaf. Ready in about one hour with only ten minutes of prep, this is an easy, comforting dinner that doubles as a crowd-pleaser.
Simply delicious, better than expected. I added mozzarella cheese to the top right before taking it out of the oven. Will definitely be making this again!
– Tracy K
I used to think meatloaf was dull until I started experimenting with classic flavors and textures. Packed with Italian herbs, savory sausage, creamy ricotta and salty Parmesan, this Italian Meatloaf transforms the ordinary into something special. It slices neatly, pairs beautifully with pasta or potatoes, and makes a satisfying family dinner any night of the week.
If you enjoy variations on classic meatloaf, consider other styles such as a buffalo-cheesy version or a bacon-wrapped meatloaf—both are fun spins that showcase how versatile this comfort dish can be. This Italian version ranks among my favorites because the mix of meats and cheeses yields a tender, flavorful loaf that tastes like a giant, delicious meatball.
Ingredients
Below are the ingredients I recommend for this Italian Meatloaf and why each one matters. For the exact quantities, see the recipe card further down.
- Olive oil – for sautéing the vegetables and building flavor.
- Onion – yellow onion provides a balanced, savory base.
- Bell pepper – red bell pepper adds natural sweetness; green works fine too.
- Garlic – use fresh minced garlic for the best aroma and taste.
- Ground beef – 80/20 ground beef gives a good balance of flavor and moisture.
- Italian pork sausage – loose or removed from the casing. Choose mild or spicy depending on your preference; it contributes depth and seasoning.
- Italian seasoning – a blend of dried herbs such as oregano, basil and thyme; you can use a store-bought mix or a homemade blend.
- Ricotta cheese – adds creaminess and keeps the loaf tender.
- Parmesan cheese – brings savory, salty complexity.
- Panko breadcrumbs – light breadcrumbs help bind the loaf without making it dense.
- Marinara sauce – used to top the loaf for a classic Italian touch; use your favorite jarred sauce or a simple homemade marinara.
Instructions
For best results, read through the full instructions before you start. The method is straightforward: sauté the vegetables, combine with the meats and cheeses, press into a loaf pan, bake, then top with marinara and finish baking.
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and diced bell pepper and cook for about 4 minutes, until softened. Add the minced garlic and cook for an additional minute until fragrant. Remove from heat and transfer to a large mixing bowl to cool slightly.
- Add the ground beef and loose Italian pork sausage to the bowl with the cooked vegetables. Season with Italian seasoning. Stir in the ricotta, grated Parmesan and panko breadcrumbs, mixing until everything is evenly combined. Avoid overworking the meat to keep the loaf tender.
- Press the mixture into a 9″ x 5″ loaf pan, smoothing the top. Place the loaf pan on a rimmed baking sheet to catch any drips.
- Bake in the preheated oven for 25 minutes. Remove the pan, spread the marinara sauce evenly over the top, then return to the oven and bake for an additional 25 minutes or until an instant-read thermometer registers 160°F (71°C) in the center.
- Allow the meatloaf to rest in the pan for at least 10 minutes before removing, slicing and serving. Resting helps the loaf hold together and makes slicing easier.
What to serve with it
This Italian Meatloaf is lovely served with a mound of cooked pasta and extra marinara sauce. It also pairs perfectly with creamy mashed potatoes for a classic meat-and-potatoes meal.
For bread, try garlic knots or a simple bruschetta-style toast. A fresh side salad—such as a Caprese-style salad or a quinoa Caprese salad—adds brightness and balances the richness of the loaf.
More Italian recipes
If you enjoy Italian flavors, try other comforting dishes like pan pizza, sausage shells and cheese, mozzarella-stuffed meatballs, or a hearty bolognese with roasted tomatoes. These recipes share many of the same pantry staples and make excellent companions to the meatloaf.
Kurt’s Famous Pan Pizza
One Pot Italian Sausage Shells and Cheese
Mozzarella Stuffed Meatball Wellington
Easy Bolognese Meat Sauce with Roasted Tomatoes
Italian Meatloaf
A comforting Italian twist on classic meatloaf: savory ground beef and Italian pork sausage combined with ricotta, Parmesan and Italian herbs, finished with marinara for a warm, family-friendly meal.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1/2 cup red bell pepper, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 pound loose Italian pork sausage (mild or spicy)
- 2 tablespoons Italian seasoning
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/2 cup panko breadcrumbs
- 1 cup marinara sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium-high heat. Sauté the onion and bell pepper for about 4 minutes, then add the garlic and cook one more minute.
- Transfer the cooked vegetables to a large bowl. Add the ground beef, loose Italian pork sausage, Italian seasoning, ricotta, Parmesan and panko. Gently combine until evenly mixed.
- Press the mixture into a 9″ x 5″ loaf pan and place the pan on a rimmed baking sheet.
- Bake for 25 minutes, remove from the oven and spread the marinara sauce over the top. Return to the oven and bake another 25 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the loaf rest for at least 10 minutes before removing from the pan, slicing and serving.
Notes
- Place the loaf pan on a baking sheet to catch any overflow from grease or sauce.
- If you don’t have a loaf pan, shape the mixture into a loaf and bake on a rimmed baking sheet or in a baking dish.
- If serving with pasta, start boiling the pasta water during the last 15 minutes of baking so everything finishes together.
- To make this gluten-free, substitute gluten-free breadcrumbs and serve with gluten-free pasta, zucchini noodles or mashed potatoes.
- Leftovers keep well in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition Facts (per serving)
Calories: 808 kcal
Carbohydrates: 15 g | Protein: 45 g | Fat: 63 g
Saturated Fat: 23 g | Sodium: 1271 mg | Fiber: 3 g