There is something incredibly comforting about this Italian Meatloaf with Marinara Sauce Recipe that makes it an all-time favorite in my kitchen. Combining juicy ground pork and beef with the smoky sweetness of charred red bell pepper, fragrant fennel seeds, and paprika, this meatloaf is bursting with authentic Italian flavors. Smothered in a vibrant homemade marinara sauce, it elevates a classic comfort food to something truly unforgettable. Whether it’s a family dinner or a special occasion, this recipe will quickly become a cherished staple.
Ingredients You’ll Need
The beauty of this Italian Meatloaf with Marinara Sauce Recipe lies in its simple, quality ingredients that each play a key role — from texture to flavor to that perfect balance of freshness and heartiness. Here’s what you’ll need to gather before you get started:
- Red bell pepper (1 large, diced): Adds sweetness and a slightly smoky char when cooked, brightening the whole dish.
- Olive oil (2 tbsp total, divided): For sautéing vegetables and drizzling over the meatloaf to keep it moist and flavorful.
- Stale white bread (2 cups, crusts removed, diced): Soaks up moisture, helping the meatloaf stay tender without being dense.
- Small onion (1, grated): Blends smoothly into the mix, adding moisture and subtle aromatic sweetness.
- Cream or milk (2 tbsp): Moisturizes the bread for a perfect tender crumb.
- Ground pork (13 oz / 400 g): Introduces rich flavor and juiciness, balancing the beef’s heartiness.
- Ground beef (1.6 lb / 800 g): Forms the meaty base with a satisfying, robust texture.
- Eggs (2): Bind all ingredients together for a firm yet juicy loaf.
- Fennel seeds (2 1/2 tsp): Add an authentic Italian touch with their slightly sweet, anise-like aroma.
- Paprika (3 tsp, sweet or smoked): Contributes warmth and a gentle smokiness.
- Salt (1 3/4 tsp) and freshly ground pepper: Essential seasoning to elevate all flavors.
- Garlic cloves (2, minced): Infuse the sauce with rich, savory depth.
- Onion (1/2, finely chopped): Builds the base of the marinara sauce.
- Tomato passata or crushed tinned tomatoes (1.4 lb / 700 g): Creates a fresh, vibrant, and slightly tangy sauce to complement the meatloaf.
- Water (3/4 cup): Balances the sauce consistency perfectly.
- Dried Mixed Italian Herbs (2 tsp): Bring an herbaceous, classic Italian flavor to the sauce.
- Red pepper flakes (1-3 tsp, optional): For those who love a touch of heat.
How to Make Italian Meatloaf with Marinara Sauce Recipe
Step 1: Get the Oven and Pan Ready
Start by preheating your oven to 180°C (350°F). Prepare an 11-inch loaf pan by spraying it with oil and lining it with parchment paper, leaving enough overhang to help you lift the meatloaf out later. These simple steps ensure easy removal and tidy presentation after baking.
Step 2: Char the Red Bell Pepper
Heat 1 tablespoon of olive oil over high heat in a skillet, add the diced red bell pepper, and leave it undisturbed for about a minute to char and caramelize beautifully. Stir and continue cooking for a total of roughly 2 minutes until you get a lovely smoky flavor. This step creates a subtle depth that uplifts the entire meatloaf.
Step 3: Prepare the Bread Mixture
Place the stale white bread into a large bowl. Grate the small onion directly over the bread using a box grater to ensure it blends seamlessly. Add 2 tablespoons of cream or milk, then use your hands to gently press and mix everything together until the bread absorbs the moisture and starts to break down. This magic moment ensures a tender, melt-in-your-mouth texture.
Step 4: Mix the Meatloaf Ingredients
Add the ground pork, ground beef, eggs, fennel seeds, paprika, salt, pepper, and the charred bell pepper to the bowl. Use your hands to combine gently and just until everything is incorporated. Be careful not to overwork the mixture, or the meatloaf could become dense instead of delightfully tender and juicy.
Step 5: Bake the Meatloaf Partially
Press the mixture evenly into your prepared loaf pan and drizzle the remaining olive oil on top. Bake in the preheated oven for 30 minutes. This initial baking firms up the shape and begins the cooking process while you prepare the rich marinara sauce.
Step 6: Make the Marinara Sauce
While the meatloaf bakes, heat olive oil in a skillet and sauté the minced garlic and finely chopped onion until soft and fragrant. Stir in the tomato passata or crushed tomatoes, water, dried mixed Italian herbs, optional red pepper flakes, and salt and pepper. Let it simmer gently until flavors marry into a vibrant sauce ready to embrace the meatloaf.
Step 7: Combine Meatloaf and Sauce
After 30 minutes, remove the meatloaf from the oven. Using the parchment overhang, carefully lift it out of the pan onto a work surface. Transfer the loaf into the skillet with your homemade marinara sauce. Pour any juices left in the loaf pan into the skillet to infuse more flavor. Return the skillet to the oven to bake for another 30 to 40 minutes until perfectly cooked.
Step 8: Rest and Serve
Once cooked, let the meatloaf rest for about 5 minutes so juices settle, ensuring each slice stays moist. Slice and serve generously topped with the luscious marinara sauce. For a lovely finishing touch, sprinkle freshly grated parmesan on top if you like.
How to Serve Italian Meatloaf with Marinara Sauce Recipe
Garnishes
A sprinkle of freshly grated parmesan or a scattering of torn fresh basil leaves adds a wonderful finishing touch. They elevate the rustic flavors and provide a fresh contrast, making each plate look as good as it tastes.
Side Dishes
This Italian Meatloaf with Marinara Sauce Recipe pairs beautifully with creamy mashed potatoes that soak up the sauce or a simple pasta tossed in olive oil and garlic for a classic comforting meal. Roasted vegetables or a crisp salad also balance the richness if you want to keep things light.
Creative Ways to Present
For a fun twist, slice the meatloaf and serve it open-faced on toasted baguette slices for an Italian-inspired sandwich. Alternatively, use leftovers shredded in a baked pasta casserole layered with mozzarella for a totally different but equally delicious dish.
Make Ahead and Storage
Storing Leftovers
Leftover slices of this Italian Meatloaf with Marinara Sauce Recipe can be stored in an airtight container in the refrigerator for up to 4 days. Make sure to keep the meatloaf and sauce together to maintain moisture and flavor balance.
Freezing
You can freeze the cooked meatloaf wrapped tightly in plastic wrap and then foil for up to 3 months. For best results, freeze it with some sauce in a separate container. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftover meatloaf gently in a covered dish in the oven at 325°F (160°C) until warmed through, or microwave in short bursts if time is tight. Adding a splash of water or extra sauce before reheating will keep it moist and luscious.
FAQs
Can I use all beef instead of combining pork and beef?
Absolutely! Using all ground beef will still yield a tasty meatloaf, but the pork adds extra juiciness and flavor complexity that makes this recipe truly special.
What if I don’t have fennel seeds?
If fennel seeds aren’t on hand, you can substitute with a smaller amount of anise seeds or omit them—though they do add a lovely distinctive Italian flavor that’s worth including if possible.
Is this recipe suitable for freezing before cooking?
It’s best to freeze the meatloaf after baking to maintain texture and flavor. However, you could assemble it in the loaf pan, cover tightly, and freeze raw, then thaw overnight before baking.
Can I make the marinara sauce from scratch instead of using passata?
Yes! Using fresh tomatoes, garlic, onion, and herbs to make your own marinara is wonderful and adds extra freshness. Just cook down your ingredients until nicely thickened to replace the passata.
How do I know when the meatloaf is fully cooked?
The meatloaf is done when the internal temperature reaches 160°F (71°C). A sharp knife or skewer inserted should come out clear. The top should be firm but juicy inside when sliced.
Final Thoughts
You really can’t go wrong with this Italian Meatloaf with Marinara Sauce Recipe. Every bite delivers a satisfying blend of flavors and textures that feels like a warm hug. It’s a fantastic recipe to add to your weeknight or special occasion recipe box, and I promise, once you make it, you’ll want to make it again and again. Give it a try—you’ll be so glad you did!
Print
Italian Meatloaf with Marinara Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Italian Meatloaf with Marinara Sauce is a flavorful twist on the classic meatloaf, incorporating ground pork and beef, aromatic fennel seeds, sweet and smoky paprika, and diced red bell peppers. It’s baked in the oven and finished by simmering in a homemade tomato-based marinara sauce with garlic, onions, and Italian herbs. Perfect served with mashed potatoes or pasta, this comforting dish combines rich, savory flavors with a tender, moist texture.
Ingredients
Meatloaf
- 1 1/2 cups diced red bell pepper / capsicum (1 large)
- 1 tbsp olive oil
- 2 cups stale white bread, crusts removed, roughly diced (about 3 slices)
- 1 small onion
- 2 tbsp cream (or milk)
- 13 oz / 400 g ground pork
- 1.6 lb / 800 g ground beef
- 2 eggs
- 2 1/2 tsp fennel seeds
- 3 tsp paprika (sweet or smoked)
- 1 3/4 tsp salt
- Pepper, to taste
Marinara Sauce
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 onion, finely chopped (brown, white, or yellow)
- 1.4 lb / 700 g tomato passata or crushed tinned tomatoes
- 3/4 cup water
- 2 tsp dried Mixed Italian Herbs
- 1 – 3 tsp red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Preheat and prepare pan: Preheat your oven to 180C/350F. Spray an 11 inch (28cm) loaf pan with non-stick spray, then line it with parchment or baking paper leaving an overhang to easily lift out the meatloaf later.
- Char the capsicum: Heat 1 tablespoon of olive oil in a pan over high heat. Add the diced red bell pepper and leave it without stirring for about 1 minute to start charring. Then stir and continue cooking for about 2 minutes total until nicely charred. Remove from heat and set aside.
- Prepare bread mixture: Place the stale bread in a large bowl. Grate the small onion directly into the bowl using a box grater. Add 2 tablespoons of cream or milk, then use your hands to squeeze and mix the bread and onion until the bread is completely soaked and starts to break down.
- Mix meatloaf ingredients: Add the ground pork, ground beef, eggs, fennel seeds, paprika, salt, pepper, and the charred capsicum to the soaked bread mixture. Use your hands to gently mix until just combined. Avoid overmixing to keep the meatloaf tender.
- Form and bake first stage: Press the meat mixture into the prepared loaf pan. Drizzle a bit of olive oil on top. Bake in the preheated oven for 30 minutes while you prepare the sauce.
- Make the marinara sauce: In a skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and finely chopped onion and sauté until softened. Add the tomato passata or crushed tomatoes, 3/4 cup water, dried Italian herbs, red pepper flakes if using, salt, and pepper. Stir well and bring to a simmer.
- Combine meatloaf and sauce: Remove meatloaf from oven after 30 minutes. Using the parchment overhang, carefully lift it out of the pan and place it in the skillet with the marinara sauce. Pour any juices from the loaf pan into the skillet as well.
- Finish baking: Return the skillet to the oven and bake for another 30 to 40 minutes, or until the meatloaf is cooked through and reaches your desired doneness.
- Rest and serve: Remove the skillet from the oven and let the meatloaf rest for 5 minutes before slicing. Serve the meatloaf slices with the marinara sauce ladled over. Garnish with parmesan cheese if desired.
- Serving suggestions: This meatloaf pairs wonderfully with creamy mashed potatoes or a side of pasta for a satisfying meal.
Notes
- Use parchment paper with an overhang to easily lift out the meatloaf from the loaf pan without breaking.
- Grating the onion into the bread mixture helps evenly distribute its moisture and flavor without large onion pieces.
- Do not overmix the meatloaf ingredients—mixing just until combined ensures a tender texture.
- Charred capsicum adds a smoky depth of flavor to the meatloaf.
- Adjust red pepper flakes in the sauce to your preferred heat level or omit for milder sauce.
- Allowing the meatloaf to rest before slicing helps retain juices and moisture.
