Italian Style Meat Loaf

Italian sausage is what sets this meatloaf apart from the standard version. Mixed with lean ground beef, stewed tomatoes, bread crumbs, onion, green pepper, and egg, it brings fennel, garlic, and herb flavors into every slice without needing to add those seasonings separately.

The stewed tomatoes add moisture and acidity that keep the loaf from drying out during the hour-long bake. They also break down into the meat mixture, creating pockets of saucy flavor throughout. This isn’t a dry, dense meatloaf. Between the sausage fat and the tomato liquid, it stays juicy.

Mix everything together, pack it into a loaf pan, and bake. One bowl, one pan, no fuss.

Kitchen Tips

• Don’t overmix the meat. Combine just until everything is evenly distributed. Overworked ground meat bakes up dense and rubbery instead of tender.
• Use fresh bread crumbs, not the dry seasoned kind from a canister. Fresh crumbs absorb moisture and stay soft, keeping the texture light.
• Drain the fat after baking. Italian sausage renders a lot of grease and the loaf will sit in it if you skip this step.
• Let the meatloaf rest for 10 minutes before slicing. It firms up and the slices hold together cleanly.

Variations

• Top with marinara sauce and a layer of mozzarella during the last 10 minutes for a meatloaf Parmigiana.
• Use hot Italian sausage instead of mild for a spicier version.
• Add a handful of grated Parmesan to the meat mixture for a sharper, saltier flavor throughout.