Savory Italian Meatloaf with Cheese

This meatloaf is cozy, slightly saucy, and stuffed with melty cheese so every slice is a little surprise — Italian seasoning, a punch of garlic, breadcrumbs to hold it all together, and a tangy tomato glaze on top. It’s the kind of weeknight dinner that feels like a hug and makes the kitchen smell like Sunday, even if it’s Wednesday and you’ve only got 30 minutes to pretend you meal-planned.

My husband calls it “that loaf” and treats it like a piece of culinary evidence I am somehow auditioning to be his mom. The kids will wade through a bowl of broccoli to get the cheesy center, and I once hid an extra slice in my bag for a midnight snack (no shame). It’s become the thing we make when we want comfort that doesn’t require a long grocery list. Once I accidentally swapped oregano for thyme and it still worked — proof that this recipe is forgiving, like our chaotic weeknights.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Sweet Chili Grilled Chicken Recipe

DINNER

Tzatziki Chicken Salad Recipe

DINNER

Crispy Air Fryer Pork Chops Recipes

DINNER

French Onion Orzo Bake Recipe

I learned early that meatloaf is a mood. Some days I’m precise and measure breadcrumbs; other days I eyeball and toss in cheese like I mean it. One time I pressed the loaf too flat and it caramelized at the edges like a savory burnt cookie — my husband declared it “caramelized genius” and ate three slices anyway. I also experimented with stuffing the cheese in a log versus sprinkling it on top; the log is the magic move for ooze. If you like a crunchy glaze, leave the last 5–7 minutes under the broiler, but watch it like a hawk.

Shopping Tips

– Protein: Choose 80/20 ground beef for flavor and moisture, or a blend of beef and pork for extra richness.
– Cheese: Provolone or mozzarella both melt beautifully; buy a block and shred it for better melt and less sodium.
– Eggs: Fresh eggs bind the loaf — a room-temperature egg mixes in more smoothly if you have time.
– Fresh Herbs: Pick bright parsley or basil; a small bunch goes a long way and smells like a tiny victory.
– Spices: Italian seasoning is fine, but check the jar for freshness — old oregano tastes dusty.

Prep Ahead Ideas

– Mix the meat, breadcrumbs, egg, seasonings, and half the cheese the night before and keep it covered in the fridge; shape and bake the next day.
– You can form the loaf and freeze it raw on a tray until firm, then wrap tightly; bake from frozen adding about 20–30 extra minutes.
– Store leftover glaze in a small jar; it keeps in the fridge and quickly refreshes reheated slices.
– Use airtight containers or cling wrap for the formed loaf in the fridge so it doesn’t pick up other fridge smells.

✔Time-Saving Tricks

– Use pre-shredded cheese if you’re in a rush, but expect slightly less melt.
– Pulse onion and garlic in a food processor to save chopping time and distribute flavor evenly.
– Bake in a shallow loaf pan or on a rimmed sheet for faster cooking and easier cleanup.
– Make double and freeze half — thaw in the fridge overnight and bake for a future “I forgot dinner” night.

✔Common Mistakes

– Overmixing the meat — it makes the loaf dense. Mix until just combined. I once blended like I was making pâté and the texture was sad; rescue: thin slices and a good sauce.
– Using super-dry breadcrumbs — they can steal moisture. If your mix looks dry, add a splash of milk or an extra egg yolk.
– Slathering glaze too early — it can burn. Add glaze in the last 15 minutes so it’s sticky and shiny, not charred.
– Not testing for doneness — use an instant-read thermometer to hit around 160°F (safe and juicy), then rest it.

What to Serve It With

– Simple arugula salad with lemon vinaigrette for peppery contrast.
– Garlic mashed potatoes or buttery polenta to sop up the glaze.
– Roasted green beans or sautéed spinach to cut the richness.
– Crusty bread for sandwiches the next day.

✔Tips & Mistakes

– Don’t salt too early if you’re using salty cheese; season at the end and taste the meat mixture raw if you’re confident.
– Use a thermometer — guessing is how I once served a tinfoil-wrapped hockey puck.
– If the loaf is falling apart after slicing, a quick pan-sear on each side gives it structure and texture.
– Let it rest 10 minutes; that keeps juices from running out like a crime scene.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or covered in a skillet with a splash of broth so it doesn’t dry out. Cold slices make excellent breakfast sandwiches — no judgement if you eat meatloaf with eggs at 7 a.m. Freeze sliced portions wrapped tightly for up to 3 months; thaw in the fridge overnight.

✔Variations and Substitutions

– Swap ground turkey or chicken for a lighter loaf, but add a tablespoon of olive oil or an extra egg for moisture.
– Fold in finely chopped mushrooms for earthiness and extra juiciness.
– Try provolone, fontina, or mozzarella for different melt profiles; avoid super-soft fresh cheeses that can make the mix watery.
– Gluten-free? Use crushed gluten-free crackers or almond flour as your binder.
– Want heat? Add red pepper flakes or diced pickled banana peppers to the mix.

Frequently Asked Questions

Savory Italian Meatloaf with Cheese

This Italian-style meatloaf is tender, cheesy, and packed with herby flavor. A quick marinara glaze and melty mozzarella finish it beautifully.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 tsp olive oil
• ▢ 0.75 cup yellow onion, finely diced
• ▢ 2 tsp garlic, minced
• ▢ 0.5 cup whole milk
• ▢ 0.75 cup plain breadcrumbs
• ▢ 3.5 fl oz beaten eggs about 2 large eggs
• ▢ 1 tbsp Worcestershire sauce
• ▢ 3 tbsp ketchup divided
• ▢ 1 tbsp tomato paste
• ▢ 0.5 cup Parmesan cheese, finely grated
• ▢ 2 tbsp fresh parsley, chopped
• ▢ 1.5 tsp Italian seasoning
• ▢ 1.25 tsp kosher salt
• ▢ 0.75 tsp black pepper, freshly ground
• ▢ 0.25 tsp red pepper flakes optional
• ▢ 1.25 lb ground beef (80/20)
• ▢ 0.75 lb ground pork
• ▢ 1.25 cup mozzarella cheese, shredded divided
• ▢ 0.5 cup marinara sauce

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a rimmed sheet pan with foil and lightly oil it.
• Warm olive oil in a skillet over medium heat. Soften onion 4–5 minutes. Stir in garlic for 30 seconds. Cool.
• Soak breadcrumbs in milk in a large bowl for 5 minutes to form a panade.
• Whisk beaten eggs with Worcestershire, 2 tbsp ketchup, tomato paste, Parmesan, parsley, Italian seasoning, salt, pepper, and flakes.
• Add cooled onions to the bowl. Stir the mixture until evenly combined.
• Add ground beef and pork. Mix gently with your hands just until combined; do not overwork.
• Fold in 1 cup mozzarella, reserving the rest for topping.
• Shape into a 9×4-inch loaf on the pan. Blend marinara with remaining 1 tbsp ketchup and brush over the top.
• Bake 45 minutes. Sprinkle remaining mozzarella over the loaf and bake 8–10 minutes more, until cheese browns and center hits 160°F.
• Rest 10 minutes before slicing. Serve warm with extra marinara if you like.

Notes

Variation: Swap half the mozzarella for provolone or fontina. For a spicier loaf, add 1–2 tsp Calabrian chile paste to the glaze. Storage: Refrigerate slices up to 4 days or freeze up to 2 months; reheat covered at 325°F until hot.

This recipe is an original creation inspired by classic Savory Italian Meatloaf with Cheese flavors. All ingredient ratios and instructions are independently developed.