Nonna’s Italian Meatloaf

There’s something deeply comforting about the scent of my Nonna’s Italian meatloaf while it bakes in my kitchen — an aroma that instantly takes me back to family dinners around the table (tavola). Those evenings, filled with lively conversation and laughter, created memories of delicious Italian meals.

A Love Letter in Every Loaf

Nonna’s recipe was never just another meatloaf; it was a perennial love letter created from humble ingredients of ground meat, tomato, fragrant garlic, and generous handfuls of Parmigiano cheese. Nonna chose each ingredient with care, guided by traditional Italian flavors, and made with a whole lot of amore.

This meatloaf (known as ‘polpettone’ or ‘large meatball’ in Italy) is incredibly juicy, packed with unmistakable Italian flavors, and truly reflects so much about home cooking in my Italian family — using simple ingredients elevated by heritage and love.

Generations of Tradition

With every bite, I have childhood memories of watching my Nonna’s and my mother’s hands gently shaping each loaf. They patiently chopped vegetables, grated Parmigiano Reggiano (all by hand), and mixed everything together with a joy of feeding others.

Italian Comfort, Distinctive Flavors

Unlike the American version, Nonna’s Italian meatloaf is the ultimate comfort food infused with the rich flavors of Italy. Fresh garlic, Parmigiano cheese, and savory tomato juice/sauce brighten the mixture . . . and perfume the entire house while baking.

It’s rustic, hearty, and pure Italian comfort passed down through generations of my family.

Sharing a Family Treasure

After blogging since 2009, I’m happy to finally share this treasured family recipe—our Italian meatloaf, alla casalinga (homemade). Made just as it has for generations, this dish is an invitation to step into my family’s long food story since life in Italy, where our cooking (and restaurants) began. Here’s to bringing a taste of my Nonna’s table to your own, and celebrating the enduring comfort of food made with love.

And it’s oh-so-easy to prepare!!!

If you need a great recipe for meatloaf that you can count on, Nonna’s meatloaf delivers deliciousness each and every time! I’ve given you lots of tips below for you to make the most flavorful meatloaf ever.

Andiamo a cucina! Let’s get to the kitchen!

Ingredients you’ll need to prepare this Italian meatloaf

• Lean Ground Beef – Use 85 – 90 % lean meat. The fat content contributes to the meatloaf’s moistness and juiciness; however, too much fat makes the meatloaf mushier, since the other ingredients (tomato juice, cheese, and eggs) also contribute to a moist result. Some recipes instruct you to avoid very lean meat, but this recipe has plenty of moisture-adding elements, plus fat (from the Parmigiano cheese).
• Ground Pork – Pork is the meat of choice in Italian cuisine (it isn’t beef, which is used less in Italian recipes) and adds that special Italian flavor. You can also add Italian sausage, too.
• Large/Jumbo Eggs – Act as the binder for all of the meatloaf ingredients.
• V-8 Tomato Juice – Also binds the ingredients together, while adding a delicious moisture to balance the dry breadcrumbs. You can also add some ‘passata‘ in place of the tomato juice. Adding ketchup is not a traditional ingredient for Italian meatloaf. Use ketchup as a condiment on the side instead when serving.
• Parmigiano (Parmesan) Cheese – Adds a distinct, strong Italian flavor to the meatloaf. Also adds additional fat to justify using very lean ground beef.
• Italian Breadcrumbs – An additional binder for meatloaf, in this case, do not use ‘regular’ breadcrumbs, but rather Italian herb and spice-enhanced breadcrumbs.
• Onions – an aromatic veggie that adds flavor to the meatloaf
• Garlic – use freshly minced for a classic Italian flavor
• Green Peppers – Add layers of flavor and complexity to the meatloaf, simply taking it to the next level of deliciousness!
• Celery & Leaves – Again, celery PLUS its flavorful leaves improve the layers of flavor and complexity to the meatloaf, simply taking it to the next higher level of deliciousness!
• Italian Parsley – An essential flavor enhancer for this Italian meatloaf.
• Salt and Pepper – Enhance the natural flavors of all the ingredients.

Step-by-Step Photo Instructions

Watch my latest Video for Nonna’s Italian Meatloaf

One ‘small’ meatloaf serves 2 people perfectly.

Bella’s Tips

How do I know when the meatloaf is done?

I always stress that ovens differ in how they heat up, which affects how long it takes to bake anything. Plus, different climates and elevations contribute to these variations in temperature. Additionally, the type of pan you use (or don’t use, in the case of a single baking sheet) affects the cooking time until it’s completely done.

Therefore, the most reliable way for you to determine whether something is done baking is simply by inserting an instant-read thermometer.

For this Italian meatloaf, place this thermometer into the thickest part of the meatloaf. The temperature should be 160 – 165˚F.

For a faster way to bake meatloaf and achieve a crispier exterior:

About 20 years ago, my mother began baking this meatloaf (alone or in quantities), by placing it on a baking sheet to create a crisper exterior all around the meatloaf, and not just the top. Here’s how you do this:

• Line a rimmed baking sheet with aluminum foil for easier cleanup (this is optional and OK if you don’t).
• Heat oven to 350°F.
• Add the meatloaf mixture to the baking sheet pan and shape into one or more meatloaves, in any size you want. An average size loaf is about 8″ long and 4″ wide by 4″ tall. I use a bread loaf pan to first place the meat mixture in, then invert each onto the baking sheet pan.
• Adjust the cooking time for each loaf size baked — don’t bake small meatloaves with larger sizes; rather, cook the same-sized meatloaves together (all small-sized together and all larger-sized together, etc). And of course, use the thermometer as discussed earlier.

What do I do with leftover meatloaf?

This meatloaf makes the most incredible meatloaf sandwiches! Just slice off a piece and place it between either 2 slices of hefty, artisanal Italian bread, with either marinara sauce or ketchup added . . . or even better, placed between 2 slices of warm garlic bread. Serve hot or cold.

What To Serve with Nonna’s Italian Meatloaf

My family loves this Italian meatloaf served with any of the following side dishes. To prepare fresh green veggies, simply roast or steam them.  This meatloaf pairs well with any of your favorite side dishes.

Creamy, Dreamy Mashed Potatoes

Italian Roasted Rosemary and Garlic Potatoes

Scalloped (Dauphinois) Potatoes

Fresh Green Vegetables: Broccoli, Green Beans, or Peas

How To Make-Ahead and Store

We love this meatloaf so much that we make a big batch and freeze multiple loaves. This way, we can grab one or two from the freezer and reheat them when we don’t have much time to prep dinner from scratch. It’s also great for meal planning with any of the following options:

• Prepare 1 – 2 days in advance without baking – Wrap tightly in ‘heavy’ aluminum foil and refrigerate until ready to bake.
• Prepare and bake 1 – 2 days in advance – Allow to cool and then wrap tightly in ‘heavy’ aluminum foil and refrigerate until ready to bake.
• Refrigerate leftovers – Allow leftover meatloaf to cool and then store it either in ‘heavy’ aluminum foil or in an airtight container in the refrigerator for 3 to 4 days. Use these delicious leftovers to make outstanding meatloaf sandwiches!
• Freezing meatloaf, raw and unbaked – Prepare meatloaf per instructions and shape into a loaf pan or free-form on a baking sheet pan. Wrap each meatloaf with ‘heavy’ aluminum foil and then wrap again with parchment freezer paper and freeze up to 6 months.  When ready to bake, thaw the meatloaf in the refrigerator and increase the baking time by 5 – 10 minutes due to the chilled mixture.
• Freezing baked meatloaf – Allow the cooked meatloaf to cool completely. Wrap each in ‘heavy’ aluminum foil, then again in parchment freezer paper, for up to 6 months. Thaw the meatloaf in the refrigerator and reheat in the oven or an air fryer.

Print

This post contains affiliate links. Read my disclosure policy located in the top menu.