This tender meatloaf is better than a classic meatloaf recipe. Instead of barbecue glaze or ketchup based meatloaf sauce, this recipe calls for Italian seasonings and marinara. We think it's the best homemade meatloaf recipe!
Course: Main Course
Cuisine: American, Italian
Keyword: easy meatloaf recipe, italian meatloaf, meatloaf, meatloaf recipe
Preheat oven to 350°F. Spray a medium sized loaf pan with nonstick spray.
In a medium skillet, heat 1 tablespoon of the olive oil. Add the peppers, onion and garlic and cook until just soft. Transfer to a large mixing bowl.
When the peppers and onion are slightly cooled, mix in the remaining ingredients minus the marinara. Use your hands to pack the meat mixture into the loaf pan. Top evenly with marinara.
Bake for 50 to 60 minutes or until an instant-read thermometer, inserted in the middle of the meatloaf, reads 160°F. Remove from the oven and let rest 5 minutes before slicing and serving.
Don't have a meat thermometer? - To tell if your meatloaf is done without a thermometer, you can poke a metal fork in the center. The meatloaf is done if the fork can move through the meat without much resistance.How to stay moist? - This meatloaf will stay moist because of the correct ratio of binding ingredients to meat.Cover with foil? - There is no reason to cover the loaf with aluminum foil during the baking time.Best loaf pan? - I prefer to use my metal loaf pan to bake meatloaf for even baking, however, you can use a glass or ceramic loaf pan with possibly having to extend the time.Don't have a loaf pan? - If you do not have a loaf pan, you can shape the meat mixture into an 8x4-inch loaf and bake on a baking sheet or casserole dish.Nutrition - Nutrition information is an estimate only and may vary.