Italian Meatloaf Recipe
An Italian Meatloaf recipe that everyone in the family will love. it is so simple to make and incredibly satisfying!
Servings: 8 serves
Calories: 594kcal
Ingredients
- 2 tablespoons olive oil
- 1/2 small onion finely chopped
- 2 garlic cloves finely chopped
- 2 eggs
- 3 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons fennel seeds
- Salt and pepper to taste
- 500 g ground beef
- 500 g ground pork
- 1/2 cup almond meal or golden flax meal
- 1/2 cup parmesan grated
MARINARA SAUCE
- 1 tablespoon olive oil
- 1 teaspoon crushed garlic
- 2 cups passata or tinned tomatoes
- 1 teaspoon Italian Seasoning
- 1 cup red wine or beef stock/broth
- 50 g tomato paste
- Salt and pepper to taste
- 100 g butter cubed
- 1/2 cup shredded mozzarella
- 1/4 cup freshly chopped parsley or fresh basil leaves
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 180°C (350°F).
- Heat the olive oil in a small saucepan over medium heat. Add the onion, garlic and cook, stirring, until softened, 5-7 minutes. Allow to cool.
- In a large bowl add all the meatloaf ingredients, including the cool onion/garlic, and season well. Using your hands mix until all ingredients are combined.
- Shape the loaf on a large baking tray roughly around 25 cm x 10 cm. Bake for 30 minutes.
- To make the Marinara sauce; heat the oil in a large cast iron skillet. Add the garlic and cook stirring until fragrant. Add the passata, Italian Seasoning, red wine, tomato paste and season to taste. Simmer for 7-10 minutes to reduce slightly.
- Gently slide the meatloaf into the marinara sauce. Baste the top of the meatloaf with some of the marinara and sprinkle with cheese. Add the cubes of butter to the sauce around the meatloaf. Cover with lid or foil and return to the oven for a further 20-30 minutes, remove the lid for the last 10 minutes to brown the cheese.
- Leave meatloaf to rest 10-15 minutes before slicing. Serve with fresh parsley.
THERMAL METHOD
- Preheat the oven to 180°C (350°F).
- Add the olive oil, onion, garlic to the meer; mix 3 sec/speed 7. Scrape down the sides of the bowl; cook 5 min/100°C/speed 1. Allow to cool for 5 minutes.
- Add the remaining meatloaf ingredients and season well. Mix 30 sec/reverse/speed 2. Mix further by hand if needed. Follow from Step 4 above.
Notes
This recipe yields approximately 6-8 servings. The actual number of servings will depend on your preferred portion sizes.
This recipe includes a link to our amazing Homemade Italian Seasoning Substitute. You can very easily make your own keto seasoning with the many and varied dried herbs you have in your pantry.
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 8. The result will be the weight of one serving.
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used.
All recipes have been tested using all of the cooking methods included by various recipe testers.
Store in an airtight container in the fridge for up to 5 days. Alternatively, store in an airtight container and freeze.
The recipe card instructions contain the most basic of steps and list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.
Nutrition
Serving: 1serve | Calories: 594kcal | Carbohydrates: 10g | Protein: 30g | Fat: 49g | Saturated Fat: 19g | Cholesterol: 167mg | Sodium: 394mg | Potassium: 739mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1251IU | Vitamin C: 9mg | Calcium: 174mg | Iron: 4mg | Magnesium: 48mg | Net Carbs: 7g