5 from 3 votes
Italian Meatloaf
Italian Meatloaf Recipe
Prep Time
20 mins
Cook Time
1 hr
Cool for
15 mins
Total Time
1 hr 20 mins

A recipe for Italian Meatloaf featuring Fontina cheese, sun-dried tomatoes, fresh herbs and a sweet balsamic tomato topping.

Course: Main Course
Cuisine: American
Servings: 8 Servings
Calories: 529 kcal
Author: Kelly Anthony
  • 12 oz Day-Old White Bread French or Sourdough
  • ¼ c Whole Milk
  • 1 tbsp Olive Oil
  • 1 Red Onion diced
  • 1 Red Bell Pepper seeded and diced
  • 2 Cloves of Garlic minced
  • 1 ½ tbsp Minced Basil
  • 2 tsp Minced Marjoram
  • 3 Sun-Dried Tomatoes Packed in Oil, finely diced
  • 15 oz Can Diced Fire Roasted Tomatoes well-drained
  • 2 Lg Eggs slightly beaten
  • 1 tbsp + 2 tsp Worcestershire Sauce separated
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 2 lbs 80/20 Ground Beef
  • 6 oz Fontina or Mozzarella Cheese diced into tiny cubes
  • 1 c Ketchup
  • 2 tbsp Brown Sugar
  • 1 tsp Balsamic Vinegar
  1. Preheat oven to 325°
  2. Have ready a food processor fitted with the blade attachment. Remove crust, if any, from the bread and cut into 1/2” cubes. Add the bread cubes to the food processor and process until fine crumbs have formed. Transfer 1 cup of bread crumbs to a large mixing bowl, add milk, stir and set aside until ready to use.
  3. And olive oil to a saute pan over medium heat. Add onion and bell pepper and sauté 5-8 minutes or until softened. Add garlic and sauté for an additional 30 seconds and remove from heat. While the pan is still hot, add basil, marjoram, sun-dried tomatoes and diced tomatoes and stir. Set aside to cool.
  4. Add cooled vegetables, eggs, 1 tablespoon of Worcestershire sauce, salt and pepper to the soaked breadcrumbs and stir until thoroughly mixed. Add the ground beef and Fontina, working all of the ingredients together with your hands.

  5. Place mixture on a rimmed baking sheet lined with nonstick aluminum foil and shape into a loaf. Set aside and make the sauce.
  6. To make the sauce, in a small mixing bowl whisk together ketchup, brown sugar, 2 teaspoons of Worcestershire, balsamic vinegar, a pinch of kosher salt and black pepper.
  7. Pour the sauce over the meatloaf and bake for 1 hour or until internal temperature reaches 170°. Allow to cool for fifteen minutes. Serve and enjoy.
Nutrition Facts
Italian Meatloaf Recipe
Amount Per Serving
Calories 529 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Cholesterol 135mg45%
Sodium 1396mg61%
Potassium 613mg18%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 15g17%
Protein 32g64%
Vitamin A 1095IU22%
Vitamin C 23mg28%
Calcium 283mg28%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.