Herb & Garlic Italian Meatloaf, Recipes

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NEW Herb & Garlic Italian Meatloaf

Today I’m sharing all the details for my new Herb & Garlic Italian Meatloaf!

I’ve never been a real big meatloaf fan. I don’t know why. Maybe because I think of meatloaf as usually being dry. Or tasteless. Or both. Maybe I’m just way too picky. It has just never been a huge favorite with me or my husband. Needless to say, because of this, it isn’t something I make very often at all.

THE IDEA FOR THIS MEATLOAF WAS BORN OUT OF TWO THINGS:

Meatloaf is a popular well-known item
People (including me) love Italian food.

So first of all, while I may not be a big meatloaf fan, I realize that some of you may be looking for a great meatloaf recipe.

And second, who doesn’t love Italian food?! I mean, give me ALL the herbs and garlic and cheese and tomatoes. I just can’t say no to any of that.

So, I went to work in my kitchen and put a major Italian twist on a classic meatloaf. The result of that is my Herb & Garlic Italian Meatloaf. It is not dry and it is not tasteless. Rather, it’s packed with flavor and super moist (sorry for that, but I had to).

My husband and I both really, really liked it and we even liked it the second day reheated. If there is ANYTHING I normally can’t handle, it is re-heated meatloaf. Yuck, yuck, and yuck! So, guys, it says a lot that we both enjoyed it the second day.

Let me reiterate – probably the main thing I love about this meatloaf, besides the crazy delicious flavor, is the fact that it is not dry. I mean, look at that!

Herb & Garlic Italian Meatloaf, Recipes - Katie's Table (4)

Perfect Sides

I would highly recommend serving this with my Browned Butter Garlic Mashed Potatoes.

Helpful Tips

The meatloaf will have a good bit of liquid in the bottom of the pan when it’s finished baking. This is from some of the grease that comes out of the meat when it is cooking, and also from the water in the marinara sauce. You can spoon some of the liquid out of the pan so that it isn’t super sloppy when you’re trying to cut and serve the meatloaf.
If you have trouble with meatloaf wanting to crumble when you are cutting it and serving it, let it rest for at least the recommended 5 minutes before serving.

I hope you’ll enjoy using this recipe many times over, whether you’re hungry for meatloaf or Italian food. This will satisfy both of those cravings.

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Herb & Garlic Italian Meatloaf

An Italian take on Classic Meatloaf

Course Main Course

Cuisine American, Italian

Ingredients

1 lb. ground beef
1 cup marinara sauce
3/4 cup rolled oats
1 egg
1/4 cup chopped onion
1 tsp. minced garlic
3 tbsp. parmesan cheese
2 tsp. worcestershire sauce
2 tsp. dried parsley
1 1/2 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. ground mustard
1/4 tsp. dried thyme
1/4 tsp. pepper
1/4 tsp. salt

TO TOP THE MEATLOAF

3/4 cup marinara sauce
parmesan
dried parsley

Instructions

For the Meatloaf:
Preheat oven to 350 degrees F.
Mix together all the meatloaf ingredients. Mix really well, making sure to evenly mix in all the spices.
Form into a loaf, patting it to form a nice, tight loaf. Place in a greased, oven-safe baking dish. Cover with 3/4 cup marinara sauce.
Bake uncovered for about 1 hour and 15 minutes. (may vary a little depending on your oven.)
After removing from the oven, scoop out some of the liquid that may have pooled in the bottom of the baking dish. (this is from the marinara sauce and grease) Sprinkle with additional parmesan and dried parsley as desired and allow it to rest for a few minutes before cutting and serving.

SEE SOME OF MY OTHER DELICIOUS RECIPES!