Italian Meatloaf Mozzarella (Printable)

Savory Italian-style layered loaf with marinara sauce and melted mozzarella cheese.

# What You Need:

→ Meatloaf

01 - 2 pounds ground beef (85% lean)
02 - 3 slices Italian bread, torn into small pieces
03 - 1 cup whole milk
04 - 2 eggs
05 - 4 cloves garlic, minced
06 - 1 tablespoon Italian seasoning
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1 cup shredded mozzarella cheese

→ Assembly & Topping

12 - 2 cups marinara sauce, divided
13 - 1 cup shredded mozzarella cheese
14 - 2 tablespoons chopped fresh parsley

# How-To:

01 - Set oven to 400°F and allow to reach temperature.
02 - Line baking sheet with parchment paper and spread 1 cup marinara sauce evenly across the bottom.
03 - In large mixing bowl, combine ground beef, torn Italian bread, milk, eggs, minced garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and 1 cup mozzarella cheese. Mix gently until just combined.
04 - Form meat mixture into loaf shape and place onto prepared baking sheet over marinara sauce base.
05 - Spread remaining 1 cup marinara sauce evenly over the top surface of the meatloaf.
06 - Bake in preheated oven for approximately 50 minutes until internal temperature reaches 165°F.
07 - Remove from oven and sprinkle remaining 1 cup mozzarella cheese over the top of the meatloaf.
08 - Set oven to broil on high setting. Broil for 10 to 12 minutes until cheese is golden and bubbly, monitoring closely to prevent burning.
09 - Allow meatloaf to rest for several minutes. Garnish with chopped parsley, slice, and serve with additional marinara sauce as desired.

# Expert Hacks:

01 -
  • The mozzarella melts into gooey pockets throughout the meat, so every bite feels luxurious without fussing over individual portions.
  • It feeds a crowd but takes barely an hour from start to finish, which means dinner can be restaurant-quality on a random weeknight.
02 -
  • Never skip the bottom layer of marinara, because it's the difference between meatloaf that sticks and one that slides onto the plate gracefully.
  • The milk-soaked bread is what makes this tender instead of dense, so don't skip that step thinking you can just use breadcrumbs instead.
03 -
  • Use a meat thermometer because it takes the guesswork out of doneness and prevents the dry meatloaf problem that gives home cooking a bad name.
  • If your broiler runs hot, tent the meatloaf loosely with foil and broil a little farther from the heat element to prevent charring.
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