Italian-Style Meatloaf with Marinara Glaze

By Sprig Originals ✓ · cooked up in Sprig

A weeknight meatloaf seasoned like a really good meatball — bread soaked in milk, plenty of parmesan, parsley and garlic — then glazed with marinara instead of ketchup so it tastes like Sunday gravy. It bakes free-form on a sheet pan for browned edges, slices clean once rested, and makes an even better sandwich the next day.

Ingredients

• 3 slice white sandwich bread, crusts removed, torn into pieces
• 3/4 cup whole milk
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 4 clove garlic, minced
• 1 1/2 lb ground beef (85/15)
• 1/2 lb ground pork or Italian sausage, casings removed
• 2 large eggs, beaten
• 3/4 cup grated parmesan
• 1/2 cup chopped fresh parsley
• 1 1/2 tsp kosher salt
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

• 1 1/2 cup marinara sauce (jarred is fine)
• 1 tbsp tomato paste
• 1 tsp balsamic vinegar
• 1/2 tsp sugar
• 1 pinch kosher salt

• 3/4 cup shredded low-moisture mozzarella (optional)
• 2 tbsp grated parmesan
• 1 tbsp chopped fresh basil or parsley

Instructions

1. Heat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment or foil. In a large bowl, tear the bread into small pieces, pour the milk over it, and let it sit 5 minutes, then mash with a fork into a smooth paste (this panade is what keeps the loaf tender).
2. Warm the olive oil in a skillet over medium heat. Cook the onion with a pinch of salt for 6–7 minutes until soft and translucent, add the garlic, and cook 1 minute more until fragrant. Scrape into the bowl with the panade and let cool for 5 minutes so it doesn't cook the eggs.
3. Add the ground beef, ground pork, eggs, 3/4 cup parmesan, parsley, 1 1/2 tsp salt, oregano, black pepper, and red pepper flakes to the bowl. Mix with your hands just until everything is evenly combined, 30–45 seconds — overworking makes the loaf dense and springy.
4. Stir the glaze together in a small bowl: marinara, tomato paste, balsamic vinegar, sugar, and a pinch of salt.
5. Turn the meat mixture out onto the lined sheet pan and shape it into a free-form loaf about 9 inches long, 5 inches wide, and 2 1/2 inches tall. Smooth the top and sides with damp hands; baking it free-form instead of in a pan gives you browned, flavorful edges and lets fat drain away.
6. Spoon about half the glaze over the top and sides in an even layer. Bake for 45 minutes.
7. Spoon on the remaining glaze, scatter the mozzarella and 2 tbsp parmesan over the top if using, and bake 15–25 minutes more, until an instant-read thermometer in the center reads 160°F (71°C) and the cheese is melted and spotted brown. Total baking time is usually 60–70 minutes.
8. Rest the meatloaf on the pan for 10 minutes before slicing — it firms up and holds together much better. Slice about 1 inch thick with a serrated knife, shower with basil or parsley, and serve with extra warm marinara and buttered spaghetti or garlic bread.

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Nutrition (per serving, estimated)

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