How To Make Italian Meatloaf

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Here’s a fantastic recipe for how to make Italian Meatloaf by Italian Chef Chicca Maione. She can even teach you the art of making this in person through her cooking classes (If you are looking for a great vacation).

The Italian meatloaf is basically a huge meatball baked into the oven. If you like, you can stuff your meatloaf with mozzarella or other cheeses to have a melting heart in the middle. I like to place a crown of sausages around my meatloaf to give more flavor to the cooking juices of this already very tasty dish.

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Let’s Make Italian Meatloaf!

Diet Considerations


Ingredients (Serves 8 – 10)

  • 800 gr / 1 lb ground meat (half pork, half beef)
  • 1 medium carrot
  • 1 celery stalk with leaves
  • 5 medium onions
  • 1 garlic finely chopped
  • 8-10 sausages
  • 2 eggs
  • 120 gr / 1/2 cup parmesan cheese
  • 2-3 sprigs rosemary
  • 120 ml / 1/2 cup milk
  • 120 ml / 1/2 cup breadcrumbs or two large slices of bread soaked in water
  • 1 cup white wine
  • Salt and pepper
  • Extra virgin olive oil


Prep Time: 20 minutes.

Cook Time: 40 – 50 minutes.

  1. Preheat oven

    Preheat oven to 200 C / 400 F. 

  2. Chop the vegetables

    Mix carrot, celery, and 1 onion in a food processor until they are finely chopped.

  3. Make your separate mixture

    In a large bowl, combine the meat, cheese, and eggs, adding enough milk and breadcrumbs or soaked bread to keep the mixture moist and able to form a single shape. NOTE: If you use the soaked bread, make sure to squeeze the pieces very well until the mixture is soft but not too wet. 

    Add the chopped vegetables to the meat mixture and mix thoroughly with your hands or stir vigorously with a fork.

  4. Move to a baking pan

    Grease a baking pan with Extra Virgin Olive Oil. Add the mixture from step 3, and shape into a loaf using wet hands; it will help the meat to not stick to your hands! Sprinkle a few breadcrumbs on top of the loaf to have a crunchy crust.

    *If you like to stuff your meatloaf, divide the meat mixture into two parts: shape the first part in the baking pan in a rectangle to create the base of your meatloaf; place your sliced cheese in the middle of the meat-base. Shape the remaining meat mixture on top to cover the cheese. Form the loaf, making sure the sides are well sealed with meat.

  5. Bake

    Place the sausages in the pan around the meatloaf, with the remaining onions (coarsely chopped) and the rosemary.

    Splash white wine generously on the meatloaf. Bake for 50 minutes. Let the meatloaf cool down for 10 minutes before slicing.

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Need Help?


Plan it into your week

The best way to remember to make it is to plan for it. Learn about meal prep through our article Meal Prep 101, by dietician Shannon Costello.


Print out the ingredient list

Need the ingredients list on hand? Simply pull up the article on your phone (it’s mobile compatible) or click here to print it out.


Email Chicca for help

Chicca’s here to help. If you need assistance with the recipe, email her at


Take the class

Feeling adventurous? Take a trip over to Italy and take the class, led by Chicca, on how to make Italian Meatloaf (as well as many other amazing dishes)!

Feeling really adventurous? Enjoy a week of classes and an authentic experience of life in Tuscany, Italy, through her all-inclusive Cooking Vacation.

About the Author

Chicca Maione

Chicca Maione

Italian Chef

Chicca is a Tuscan-based architect and passionate chef of home-cooked food. After many years of cooking for family and friends, she found her calling: teaching people how to cook authentic homemade food while sharing recipes and stories about her incredible culture. She has spread the traditional-Italian and typical-Tuscan cuisine in Italy and abroad for the past 19 years.
Full Bio

* Recipe posted with permission from the author, Chicca Maione, at Cooking in Tuscany.

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