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Italian Meatloaf with Tomato Sauce and Provolone Recipe

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4.4 from 77 reviews

This classic Italian Meatloaf recipe features a flavorful combination of ground beef and sweet Italian sausage mixed with Parmesan and herbs, baked in a rich homemade tomato sauce, and topped with melted provolone cheese. It offers a comforting and hearty meal perfect for family dinners, showcasing the perfect balance of savory, cheesy, and herbaceous flavors with a tender texture.

Ingredients

Sauce

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, pressed or minced
  • 1/4 teaspoon red pepper flakes
  • 2 ounces tomato paste (about 4 tablespoons)
  • 1 28-ounce can crushed tomatoes
  • 1 1/2 tablespoons granulated sugar
  • 1 tablespoon dried oregano
  • 1/2 teaspoon Kosher salt

Meatloaf

  • 4 ounces panko breadcrumbs
  • 1/2 cup milk
  • 2 eggs, beaten
  • 1 pound 85% lean ground beef
  • 1 pound sweet Italian sausage
  • 1 cup ground Parmesan cheese (about 2 ounces)
  • 1 1/2 teaspoons granulated garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1 cup shredded provolone cheese (about 4 ounces)
  • 1/4 cup chopped fresh basil or Italian parsley

Instructions

  1. Prepare the Sauce: Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add the finely diced yellow onion and cook for about 3 minutes, stirring occasionally, until softened. Then add the pressed garlic cloves and red pepper flakes, cooking for an additional minute until fragrant.
  2. Add Sauce Ingredients: Stir in the tomato paste to coat the onions and cook for 2 minutes. Next, add the crushed tomatoes, granulated sugar, dried oregano, and Kosher salt. Stir well to combine all the ingredients.
  3. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat and allow it to cook gently for about 15 minutes so the flavors meld together. Remove from heat and cover to keep warm while preparing the meatloaf.
  4. Soften the Panko Breadcrumbs: Preheat the oven to 400°F (204°C). Lightly crush the panko breadcrumbs inside a gallon freezer bag to create a finer texture. Transfer the crushed panko to a large bowl, add the milk and stir well. Let it sit for approximately 5 minutes until the breadcrumbs are softened.
  5. Combine the Meatloaf Mixture: To the softened panko and milk mixture, add the beaten eggs and stir until it forms a paste. Add the ground beef, Italian sausage, ground Parmesan cheese, granulated garlic, dried oregano, Kosher salt, and red pepper flakes. Using wet hands, mix everything together thoroughly until well combined.
  6. Shape and Bake the Meatloaf: Lightly grease a 13×9-inch baking dish with cooking spray or oil. Place the meat mixture in the center of the dish and shape it with wet hands into a 9×5-inch rectangle about 3 1/2 inches thick. Pour the prepared tomato sauce over the meatloaf and cover the dish tightly with aluminum foil. Bake in the preheated oven for about 1 hour to 1 hour 15 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
  7. Add Cheese and Finish Baking: Remove the foil from the baking dish and sprinkle the shredded provolone cheese evenly over the top of the meatloaf. Return the dish to the oven and bake uncovered for an additional 2 to 3 minutes, until the cheese is melted and bubbly.
  8. Rest and Serve: Remove the meatloaf from the oven and let it rest for 15 minutes before slicing into 1-inch thick pieces. Transfer slices to a serving platter or serve directly from the baking dish. Sprinkle the chopped fresh basil or Italian parsley on top for garnish and serve warm.

Notes

  • Use wet hands when mixing and shaping the meatloaf to prevent sticking.
  • Using sweet Italian sausage adds extra flavor and moisture to the meatloaf.
  • Letting the meatloaf rest before slicing helps retain its juices for a tender texture.
  • If you don’t have provolone cheese, mozzarella or fontina can be good substitutes.
  • The tomato sauce can be made ahead and reheated, making this dish convenient for meal prep.
  • For a spicier version, increase the red pepper flakes to taste.
  • Ensure the internal temperature of the meatloaf reaches 160°F for safe consumption.

Find it online: https://justsosavory.com/italian-meatloaf-with-tomato-sauce-and-provolone-recipe/