This Italian meatloaf in sauce is made with a mix of beef, pork and melty cheese cubes, then simmered in a simple marinara sauce that adds both moisture and rich flavor!
This Italian meatloaf in sauce is like one giant meatball that can be shared with the whole dinner table! It’s similar to my classic Italian polpettone but simmered in a simple tomato sauce that makes it so tasty and juicy.
This meatloaf is so full of flavor! Instead of using just beef, it’s made with a mix of beef and pork for a richer taste then milk-soaked bread helps keep it moist, and instead of the usual ketchup glaze, it’s simmered in marinara sauce for a hearty, comforting finish
Why I Love This Italian Meatloaf
- Easy to make: Meatloaf is standard comfort food, but this Italian-style meatloaf is like one giant meatball with the same flavor profile but no need to roll multiple balls.
- Hearty, flavorful meatloaf: Made with Parmesan, stuffed with firm cheese, seasoned with oregano then partly simmered in tomato sauce as it cooks, it’s full of delicious taste!
Ingredient Notes
- Meat: I used a mix of lean ground beef and ground pork. You can use three Italian sausages with casings removed instead of ground pork or use just one meat type in this Italian meatloaf!
- Bread: Instead of bread crumbs, I like to use 2 slices of bread soaked in milk. This adds the best moisture to the meatloaf so it never ends up dry!
- Parmesan cheese: Freshly grated Parmesan cheese for best flavor.
- Egg: I always use one large egg which helps bind the meat and prevents it from falling apart.
- Oregano: I love the woodsy flavor that this dried herb adds.
- Cubed cheese: You can use cubed provolone, fontina, firm mozzarella or gruyere.
- Tomato sauce: I made an easy tomato sauce with a fresh garlic clove, tomato puree, bay leaves, salt, water and fresh basil leaves.
How to Make Italian Meatloaf in Sauce
In a large bowl, add ground beef, ground pork, grated Parmigiano, soaked bread, oregano, egg, salt, and black pepper. Gently mix Italian meatloaf together with your hands just until combined.
Flatten the meat mixture slightly, then place the cubed cheese in the center. Carefully fold the meat around the cheese and shape it into a round or slightly oval loaf, sealing the cheese inside.
In a large pot, heat olive oil over medium heat then saute the garlic clove. Remove the garlic then add the tomato passata, bay leaf, and salt. Bring the sauce to a gentle boil and let it bubble for about a minute.
Take the pot off the heat and carefully place the meatloaf into the sauce. Spoon some of the sauce over the top, cover with a lid, and cook on low heat. Halfway through, gently turn the meatloaf—be careful not to break it—and spoon more sauce over the top. Cover and continue cooking.
When it’s almost done, stir in the fresh basil leaves and simmer uncovered to let the flavors come together. Remove the Italian meatloaf with marinara sauce from the pot, slice, and serve with plenty of the savory tomato sauce.
recipe tips and variations
- Don’t overmix: Mix the meat just until everything is combined. Overmixing can make the meatloaf dense instead of tender.
- Use a meat thermometer: Since the meatloaf cooks in sauce, the easiest way to check for doneness is with an instant-read thermometer. The center should reach 160°F.
- Bake it instead: Prefer the oven? Place the meatloaf in a shallow baking dish, cover with tomato sauce, and bake at 400°F for 50–60 minutes.
- Easy add-ins: Stir sautéed mushrooms or onions into the sauce for extra flavor. For the meatloaf, try adding grated onion or finely diced red bell peppers for more moisture and color.
- Switch up the seasoning: You can use Italian seasoning instead of oregano, or add garlic powder for even more savory flavor.
- Simple swap: Instead of soaked bread, you can use bread crumbs like my Italian stuffed meatloaf or cracker crumbs like my best meatloaf.
Serving Suggestions
Before serving, let the Italian-style meatloaf rest for 5-10 minutes then serve it on its own or with cooked pasta or for a real treat make homemade pasta. I also like to serve it with a green salad and side of Italian bread for dipping all the extra sauce! Instead of pasta, you could also serve this Italian meatloaf with polenta or roasted rosemary potatoes.
Freezing Meatloaf
Double this meatloaf recipe as it freezes well!
- Freeze after cooking: Cool completely then flash freeze meatloaf slices on parchment paper lined baking sheet. Once frozen, transfer to a freeze safe bag and freeze for up to 3 months. Store sauce separately.
- Freeze before cooking: After shaping, freeze raw Italian meatloaf by wrapping in aluminum foil then placing in a freezer safe bag. Store frozen for up to 3 months. Thaw in the fridge then proceed with cooking with the tomato sauce.
This Italian Meatball in Sauce also known as Polpettone, is one of my favorite recipes that my sister in law would make and I hope you enjoy it too! Buon Appetito!
FOR THE MEATBALL
- 1.3 pounds leaner ground beef
- 10½ ounces ground pork (or 3 Italian sausages casing removed)
- ½ cup freshly grated parmigiano cheese
- 2 slices bread (soaked in milk and excess moisture squeezed)
- ½ teaspoon oregano
- 1 large egg
- ¼ teaspoon salt (or less if you prefer)
- 2 dashes black pepper
- ½ cup cheese (provolone, fontina or gruyere cubed)
FOR THE SAUCE
- 1-2 tablespoons olive oil
- 1 clove garlic
- 3 cups tomato passata (puree)
- 1-2 bay leaves
- ¼ teaspoon salt (or a little less if you prefer)
- ½ cup water
- 4-5 basil leaves
FOR THE MEATBALL
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In a large bowl add the ground beef, ground pork (or sausage break into pieces), parmigiano, moist bread, oregano, egg, salt and pepper gently combine well. Flatten and place the cubed cheese in the middle and gently cover to form a ball or slight oval shape.
FOR THE SAUCE
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In a large pot add the oil and the garlic clove, fry 1-2 minutes, remove the garlic add the passata, bay leaf and salt bring to a boil and boil for one minute. Remove the pot from the heat, carefully add the meatball and cover with the sauce. Cover and cook for 40 minutes on low. Carefully turning halfway through without breaking, again cover with sauce and continue cooking.
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When almost cooked add the basil leaves and cook without the lid for 1-2 minutes. Remove from the pot, slice and serve with the sauce. Enjoy!
How to store the Meatloaf in Sauce
Any leftovers should be placed in an airtight container and stored in the fridge, it will keep for up to three days. Reheat in a skillet.
Double this meatloaf recipe as it freezes well!
Freeze after cooking: Cool completely then flash freeze meatloaf slices on parchment paper lined baking sheet. Once frozen, transfer to a freeze safe bag and freeze for up to 3 months. Store sauce separately.
Freeze before cooking: After shaping, freeze raw Italian meatloaf by wrapping in aluminum foil then placing in a freezer safe bag. Store frozen for up to 3 months. Thaw in the fridge then proceed with cooking with the tomato sauce.
Calories: 792kcal | Carbohydrates: 25g | Protein: 56g | Fat: 52g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 886mg | Potassium: 1549mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1327IU | Vitamin C: 21mg | Calcium: 417mg | Iron: 8mg | Phosphorus: 690mg
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