Ultimate Italian Meatloaf

Main Course

Recipe courtesy of Gulf Coast Favorites by Holy Clegg

Serves 6 to 8

  • 1 onion, finely chopped
  • 1/3 cup celery, finely chopped
  • 1/4 cup red bell pepper, finely chopped
  • 1 tablespoon garlic, minced
  • 1½ lbs ground sirloin
  • 1/2 lb Italian sausage, removed from casing
  • 1/3 cup green onions, chopped
  • 1/3 cup Italian (flat-leaf) parsley
  • 2 eggs
  • 1/3 cup half-and-half
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1½ teaspoons dried basil
  • 1½ teaspoons dried oregano
  • 3/4 cup Italian bread crumbs
  • 1/3 cup marinara sauce
  • salt and pepper to taste

Ultimate Italian Meatloaf

Ultimate Italian Meatloaf 

Click image to enlarge.


Preheat oven to 350˚F. Add about 2 tablespoons of olive oil to a large frying pan and saute onion, celery, red pepper, and garlic over medium heat for 5 to 7 minutes until tender. Remove from heat.

In a large bowl, combine all remaining ingredients, except marinara (used for topping). Add sauteed vegetables and mix well, use your hands. Make sure the eggs are mixed in.

Transfer contents of bowl to a 9 x 5 x 3-inch loaf pan and top with the marinara sauce. Bake meatloaf for 1 hour until meat is done. Let rest for 5 or 10 minutes prior to cutting and serving.

Note: Holly's recipe, to reduce calories, suggests using 2 egg whites instead of whole eggs, fat free half-and-half and non-stick spray instead of olive oil in saute pan.

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