Photo: Jan Smith
6 servings (serving size: 2 slices)

Add Italian flavor to a homestyle meat loaf recipe with tomato-basil pasta sauce, Italian breadcrumbs, Parmesan cheese and oregano.  Line the bottom part of the broiler pan with aluminum foil for easy cleanup.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over top of meat loaf. Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.

Step 3

Wine Note: Anything Italian-style seems like a candidate for Chianti, but with a humble meat loaf like this, I like something more full-bodied. A California syrah has enough concentration to mirror the density of the ground beef, and it makes the meat loaf seem just a bit grander. Try Arrowood's Grand Archer 2001 Syrah from Sonoma County, California (about $20). -Karen MacNeil

Ratings & Reviews

yankees35's Review

July 27, 2014
Perfect tasting meatloaf rather then cut 2 slices I cut one big one it made cutting the meatloaf easier

fuzzycat's Review

June 30, 2013
Really great recipe and toddler-approved. I added a diced zucchini and two cloves of garlic instead of the garlic powder. Might try with a leaner meat next time.

Great recipe!

November 25, 2015
Thanks for the great recipe, I was growing tired of making the classic meatloaf, and I love Italian food. What a great way to mix Italian-American and make something yummy, cheap and easy!

Good and moist

June 15, 2015
Made tonight. Made my own breadcrumbs to reduce sodium. Used closer to two pounds of meat, so think I need to add more spices. Good, solid recipe, and made a very moist meat loaf.

My New Meatloaf

May 01, 2015
This was GREAT!  I won't be using another recipe or my old fall-back.  The taste is wonderful! 

Terrific tasting meatloaf!

March 18, 2015
Easy. Tasty.   Perfect any night.I'm going to add bacon to the top - just cuz everything tastes better with bacon!

laansell's Review

January 12, 2015
This recipe is amazing! The meatloaf is a perfect texture (moist, not crumbly) and extremely tasty. We both went back for seconds! I was expecting the meatloaf to taste like a giant meatball, but it was a little more substantial than that. I would definitely make this for company (although I would make 2 loaves, my loaf was a little small).

Heidelind1's Review

March 28, 2014
This is now my official meatloaf recipe. My copycat Boston Market recipe and my Cooks Illustrated one have both retired.

smd1212's Review

February 19, 2014
This is a great recipe, and we switch between this and the Asian Meatloaves in our rotation. I used to make these in a muffin tin when my son was younger to make them more appealing, but this time decided to try as mini-loaves like the Asian recipe (5x2-1/2). I used 1 pound ground sirloin, a single mild Italian turkey sausage (less than 1/4 pound), dried minced onion and dried parsley but otherwise followed the recipe as is and got 5 loaves. I baked these at 350 for 40 minutes, and they were almost dry, so next time I'd check the temp at 35 minutes. I served with roasted red potatoes (tossed with parmigiana, rosemary, thyme, cracked pepper and kosher salt) and a green salad.

CarrieLMB's Review

November 10, 2013
Very nice! Used Rich's Sweet Heat BBQ Sauce (1/2cup in, 1/4 cup on), 1 cup onion), 1 tbsp parsley paste, 1/2 cup 2% sharp cheddar, and 95% beef. 6 WW Pts per 4 oz.