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
Scale
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.
