Preheat oven: Set to 350°F (175°C) and line a baking sheet or loaf pan with parchment paper.
Prepare the meat mixture:
In a large bowl, combine ground beef, breadcrumbs, onion, garlic, egg, milk, Parmesan, parsley, oregano, basil, red pepper flakes, salt, and pepper.
Mix gently until all ingredients are evenly incorporated — don’t overmix or meatloaf will be dense.
Shape the meatloaf:
Form mixture into a loaf shape on the baking sheet or place in a loaf pan.
Spread marinara sauce evenly on top.
Bake:
Bake for 50–60 minutes, until internal temperature reaches 160°F (71°C) and the top is slightly browned.
Let rest 10 minutes before slicing to retain juiciness.
Serve:
Slice and serve with pasta, mashed potatoes, or a green salad.
Leftovers make amazing sandwiches!
💡 Tips
For extra moisture, add ½ cup finely grated zucchini or carrot to the meat mixture.
Use mozzarella cubes in the center for a cheesy surprise.
Freeze uncooked meatloaf for up to 3 months — bake directly from frozen, adding ~15 extra minutes.
If you want, I can also give you a slow-cooker version of Italian Meatloaf that stays super moist and requires almost no hands-on time — perfect for busy nights. Do you want me to do that?
