Italian Meatloaf Mozzarella (Printable Version)

Hearty Italian main dish layered with marinara and melted mozzarella for rich, comforting flavors.

# Ingredient List:

→ Meatloaf

01 - 2 pounds ground beef (85% lean)
02 - 3 slices Italian bread, torn into small pieces
03 - 1 cup whole milk
04 - 2 eggs
05 - 4 cloves garlic, minced
06 - 1 tablespoon Italian seasoning
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1 cup shredded mozzarella cheese

→ Assembly & Topping

12 - 2 cups marinara sauce, divided
13 - 1 cup shredded mozzarella cheese
14 - 2 tablespoons chopped fresh parsley, optional

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet or baking dish with parchment paper and spread 1 cup marinara sauce evenly over the bottom.
02 - In a large mixing bowl, combine ground beef, torn Italian bread, milk, eggs, minced garlic, Italian seasoning, garlic powder, onion powder, salt, pepper, and 1 cup shredded mozzarella. Mix gently until just combined.
03 - Shape the meat mixture into a loaf and place it onto the prepared baking sheet over the marinara sauce base.
04 - Spread the remaining 1 cup marinara sauce evenly over the top of the meatloaf.
05 - Bake in the preheated oven for approximately 50 minutes until the internal temperature reaches 165°F.
06 - Remove from oven and sprinkle the remaining 1 cup mozzarella cheese evenly over the top of the meatloaf.
07 - Set oven to broil on high and broil for 10 to 12 minutes until cheese is golden and bubbly, monitoring closely to prevent burning.
08 - Let the meatloaf rest for a few minutes. Garnish with chopped parsley, slice, and serve with additional marinara sauce if desired.

# Expert Advice:

01 -
  • The mozzarella melts into pockets of richness that keep every slice juicy and tender.
  • It comes together in under an hour but tastes like you spent the whole afternoon cooking.
  • Leftovers taste even better the next day, making it perfect for meal prep or feeding a crowd.
02 -
  • Do not skip the milk-soaked bread step; it's what transforms this from a dense block into something tender that actually feels good to eat.
  • The broiler is your friend but also your enemy—it goes from perfect to burnt in about 90 seconds, so stand there and watch it instead of walking away.
03 -
  • Use a meat thermometer instead of guessing—the moment it hits 165°F you know you're done, no more overcooked edges with a cold center.
  • If your broiler runs hot, position the rack lower or wrap the cheese with a loose piece of foil first, uncovering it halfway through to get that golden finish without burning.
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