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Italian Meatloaf
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4.17 from 6 votes

Italian Meatloaf Recipe

A recipe for Italian Meatloaf featuring Fontina cheese, sun-dried tomatoes, fresh herbs and a sweet balsamic tomato topping.
Prep Time20 minutes
Cook Time1 hour
Cool for15 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: Italian Meatloaf
Servings: 8 Servings
Calories: 529kcal
Author: Kelly Anthony

Ingredients

  • 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

Instructions

  • Preheat oven to 325°
  • Have ready a food processor fitted with the blade attachment. Remove crust, if any, from the bread and cut into ½” 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.
  • 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.
  • 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.
  • Place mixture on a rimmed baking sheet lined with nonstick aluminum foil and shape into a loaf. Set aside and make the sauce.
  • 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.
  • 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

Calories: 529kcal | Carbohydrates: 38g | Protein: 32g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 135mg | Sodium: 1396mg | Potassium: 613mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1095IU | Vitamin C: 23mg | Calcium: 283mg | Iron: 5mg