Description
A hearty and comforting Parmesan Meatloaf layered with rich marinara sauce and melted mozzarella cheese. This easy-to-make, family-friendly recipe combines savory ground beef, sharp Parmesan, and gooey mozzarella for the ultimate cheesy, flavorful meatloaf perfect for weeknight dinners or special occasions.
Ingredients
Scale
Meatloaf Base
- 1 lb ground beef (lean or 80/20)
- 1/2 cup breadcrumbs (use gluten-free breadcrumbs for gluten-free version)
- 1/3 cup grated Parmesan cheese (freshly grated recommended)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 3/4 cup marinara sauce
- 1 cup shredded mozzarella cheese (freshly shredded recommended)
Instructions
- Prepare the Meat Mixture: In a large bowl, gently combine ground beef, breadcrumbs, grated Parmesan, finely chopped onion, minced garlic, Italian seasoning, egg, salt, and pepper. Mix carefully to avoid overworking the meat which can lead to a tough loaf.
- Shape the Meatloaf: Form the mixture into a loaf shape on a parchment-lined baking sheet or place it in a loaf pan to ensure even cooking and maintain shape.
- Bake the Meatloaf: Preheat your oven to 350°F (175°C). Bake the meatloaf for about 45 minutes until it is nearly cooked through.
- Add Marinara and Mozzarella: Remove the meatloaf from the oven. Spread a generous layer of marinara sauce evenly over the top, then sprinkle shredded mozzarella cheese over the sauce.
- Final Bake for Melting: Return the meatloaf to the oven and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and the internal temperature reaches 160°F (71°C).
- Rest and Serve: Let the meatloaf rest for 5-10 minutes before slicing. This helps retain juiciness. Garnish with freshly chopped parsley or basil if desired, and serve.
Notes
- Don’t overmix the meat mixture to avoid a dense, tough loaf.
- Use freshly grated Parmesan and mozzarella for the best flavor and melting quality.
- Use a meat thermometer to check that the internal temperature reaches 160°F (71°C) for safe consumption.
- Rest the meatloaf before slicing to redistribute juices and keep it tender.
- Add a splash of milk or water to the meat mix if you want extra moist meatloaf.
- For gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- To make dairy-free, use dairy-free cheese alternatives and a binder such as flax eggs.
- Leftovers can be refrigerated up to 4 days or frozen up to 3 months.
- Reheat gently in microwave or oven with a splash of marinara sauce to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (approx. 1/6 of meatloaf)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg