This is an all beef meatloaf also made with added carrots, celery, onion and garlic. I have found that it is best to partially cook the vegetables before adding them to the raw meat and before baking. I have found they just don’t cook all the way in the meatloaf when it’s roasting in the oven. The vegetables tend to stay a little crunchy.
How to keep your meatloaf from drying out
Use a higher fat content of beef. At least 15% fat, because fat is also flavor. Another meatloaf tip – don’t overcook! Use a meat thermometer to check that the internal temperature has reached no less than 165°F/75°C. Getting the right moisture level in meatloaf is a balancing act. Too much liquid and it will fall apart, not enough and it will be dry, so keep this in mind.
Marinara Sauce for Italian Meatloaf
In keeping with the Italian theme, I covered the top with homemade marinara sauce. Make sure you save extra for pouring over the sliced meatloaf. It’s just like Italian gravy!
Do they eat meatloaf in Italy?
Well, yes. It turns out they do eat meatloaf in Italy as their second course (their second course is the meat course). Polpettone literally translates to meatloaf. Meatloaf is very popular in my house at this time of year and another go-to is my pork, apple and sage meatloaf (pictured below). Bolognese sauce and cheese stuffed meatballs are also in regular rotation for dinners (can you tell my husband is Italian?) and these were all inspiration for this Italian style meatloaf.
Best Pan For meatloaf
I like a high-sided casserole dish that is larger than the meatloaf. The air can circulate around it when baking and it also produces more crust. (Gotta have that crust!)
Italian Meatloaf Serving suggestion
You could melt mozzarella over the top right before it is done baking. In my kitchen, I like this dish served simply with a side of vegetables and roasted potatoes. If you’ve tried this Italian Style Meatloaf – Polpettone or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
