Updated Italian Meatloaf Recipe with All-Natural Ingredients
By Jon Bailey - November 18, 2019
We were asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean Beef. Although we have been compensated, all opinions are our own.
Meatloaf is one of those dishes that people either love or hate, and practically everyone raised in the US has their favorite family traditions that surround this dish. However, you view it, we cannot deny that meatloaf is a comfort food we have all been served one time or another. Hopefully this recipe will give you a reason to try meatloaf again, and this updated Italian Meatloaf recipe will be just the version you were waiting for!
Updated Italian Meatloaf Recipe
What makes this recipe so unique is the combination of ingredients similar to Italian meatballs.
- 1 cup Italian bread crumbs
- 1 cup half and half
- 1 lb Laura’s Lean All-Natural Lean Ground Beef
- 1 lb all-natural Italian pork sausage meat
- 1 lb all-natural ground turkey
- 2 eggs
- 1 small white or yellow onion, minced
- 1/4 cup fresh Italian parsley, minced
- 2 tbs dried oregano
- salt and pepper
Preheat oven to 375 degrees
Combine bread crumbs and half and half in small bowl until liquid is absorbed
Mince onion into small chunks
Mince parsley leaves, remove stems
Combine all ingredients in large bowl and (now the fun part!) mix together with hands until fully combined.
Form mixture into two loaves, careful not to make each loaf too tall or cooking time may be affected.
One loaf can easily feed a family of four. Loaves can be wrapped and put in the freezer for another meal later.
Bake until lightly brown and firm to the touch, about 45-50 minutes.
Remove from over and place on serving dish. Cut into slices and serve.
Pairing Italian Meatloaf Recipe with Side Dishes
This updated Italian Meatloaf recipe goes beautifully with a side serving of mashed potatoes whipped with mascarpone and minced chives. Throw some charred broccoli on the side, sprinkled with parmesan cheese and a squeeze of lemon.
As far as gravy goes, my Italian grandparents put sugo on their meatloaf (tomato-based pasta sauce like marinara), and it was actually really good. Instead of mashing potatoes, they would oven bake them in wedges, so they got all crispy on the outside and creamy inside.
In our family now, we prefer old-fashioned white country gravy on our meatloaf and potatoes. A close second would be a lighter turkey gravy. We’re not big on the darker beef gravies ourselves, but if you like that flavor have at it! What’s important is that meatloaf is meant to be served saucy and moist – however you choose to sauce it up.
Hope you love our Updated Italian Meatloaf Recipe as much as our family does!