Classic Italian meatloaf recipes will call for the vegetables to be diced by hand, but if you’re making this as a midweek meal, it’s just as acceptable to use the food processor to cut down the time needed for this step of the recipe. What makes it an Italian meatloaf is the Italian seasoning, including fresh basil, and ingredients like parmesan cheese. You can of course vary these slightly to your liking, but for a truly authentic Italian taste stick to classic seasonings and herbs from this cuisine. In this meatloaf recipe Italian breadcrumbs are preferred. Dry breadcrumbs can dry out the meatloaf whilst cooking, whereas fresh white breadcrumbs will help to retain moisture in the dish. They also absorb some of the fat from the meatloaf and prevent it from shrinking down too much, unlike with dry breadcrumbs.
Just as with meatballs, ground beef works best in this recipe. You can easily source this from your local butcher’s or grocery store, and if you want to find out more about beef cuts, we have a useful infographic to take you through all the different options.
If this dish is a hit in your kitchen, there’s plenty more to taste from the world of delicious Italian cooking.
How to serve it
When serving an Italian meatloaf try taking inspiration from other areas of Italian cuisine for an authentically Italian meal. Parmesan smashed potatoes are a great comfort food side dish. And other Italian classic dishes like pasta or creamy polenta will also be right at home alongside an Italian meatloaf.
Storage
Any leftover meatloaf will keep in the fridge in an airtight container for up to two days. You can reheat meatloaf in the oven, but make sure you cover it with foil first and consider adding a little broth to the dish to help prevent the meatloaf drying out during the reheating process. Leftovers can even be used in a hot sandwich the next day for lunch.
