Recently when I was testing my Crockpot Meatballs, I realized that my grandmother’s recipe for Italian Meatballs would work perfectly as a meatloaf. I already knew that my kids loved the flavor of them, and I decided that a meatloaf would be even easier to make. To be clear, meatloaf is not an Italian dish. So this would be better named “Italian Inspired Meatloaf.” This easy to prepare recipe is total comfort food. The flavors are tried and true and topping it with our easy homemade spaghetti sauce and some mozzarella puts it over the top.
How to Make Italian Meatloaf
This is a brief overview of how to make this delicious recipe. For the full recipe with all of the instructions, see the recipe card at the bottom of the post.
Making Panade
As mentioned above, a key element in my grandmother’s meatballs was her panade. Many recipes call for milk, but my grandmother used water. I suspect this was for budget reasons, though some have said that water helps the gluten bind better to the fat in the meat. To make the panade, place 4 slices of Italian bread (generic white bread will work in a pinch) in a small bowl. You can use sandwich bread labeled Italian bread from the grocery store or you can slice a loaf of Italian bread from the bakery. Either way, you want 5 ounces. Let the bread soak for 5 minutes. At the end of the five minutes carefully drain the bowl. Then pick up the wet bread and squeeze the remaining moisture out by making a ball between your hands. Break up the mixture with your fingers and add it to the rest of the ingredients.
Using Both Pork and Beef
Our traditional meatballs always use a combination of both beef and pork. This give the perfect ratio of fat to meat and lends the best texture and flavor.
Baking Meatloaf
Though we are making a loaf, it isn’t necessary to use a loaf pan. I like just shaping this into a loaf form, and then putting it in a 9 by 13 inch baking dish. It cooks up perfectly and maintains its shape well. Another great option would be a rimmed baking sheet.
When is Ground Pork Done Cooking?
Both ground beef and ground pork are done cooking when they reach an internal temperature of 160 degrees. Because ovens vary, as does the thickness of a homemade meatloaf, we encourage you to buy an instant read thermometer. Using a meat thermometer any time you are making a meat dish is a great way to ensure you cook to doneness without drying it out. Please keep in mind that ground pork can still appear pink after reaching an internal temperature of 160 degrees. The temperature is more important than the color. I love using the instant-read thermometer linked below to ensure the loaf is cooked to the proper temperature.
Freezing Meatloaf
This is a great recipe to make ahead and freeze.
Leftovers
Leftover Italian Meatloaf should be stored in an airtight container in the refrigerator for four to five days. Reheat covered in the microwave or oven. While the leftovers are great on their own, consider making a meatloaf sandwich with these great leftovers. You could even sandwich it between garlic bread, which would be phenomenal.
What to Serve with Italian Meatloaf
My preference with a dish like this is always vegetables. But you could serve some pasta with it too. Here are some of our favorite vegetable side dishes.
Oven Roasted Asparagus Italian Green Beans Instant Pot Mashed Potatoes Zucchini Salad
If you make this Italian Meatloaf recipe or any of my other recipe, leave me a comment and let me know what you think!
