The Secret to Italian Meatloaf? Treat it like a Meatball

But I had another idea, born out of a thought that a meatloaf is really just an oversize, loaf-shaped meatball. I wanted to create a meatloaf with flavors inspired by Italian cuisine. So I topped the whole thing with savory tomato sauce and melted cheese to make meatballs and marinara in meatloaf form.

My recipe starts with an intensely flavorful meat mixture—ground beef, deeply seasoned sweet Italian sausage (you can use hot sausage if you prefer), Parmesan cheese, garlic, and oregano—but instead of rolling dozens of meatballs, you make just one (in a loaf shape, of course). Mixing in a paste of crushed saltines, eggs, and milk ensures that the meatloaf holds its shape and stays perfectly moist. 

From there, it’s a simple matter of whipping together a bright, garlicky 5-minute tomato sauce; pouring it over the meatloaf in a casserole dish; and baking it all together (covered for the most efficient cooking) for about an hour. 

During that hour of hands-off cooking, the flavors of the meatloaf and the sauce mingle and meld, elevating and enriching each other in the process. The bright tomato sauce is mellow, complex, and meaty, and the meatloaf—like the best meatballs—is supersavory and unbelievably tender and juicy. 

To take this dish to the next level, I topped the meatloaf with creamy, rich fontina (which I melted under the broiler right before serving) and a sprinkling of fresh chopped basil. This combination of meatloaf and sauce is familiar and comforting yet unexpected and exciting—like a surprise visit from an old friend. 

And if you have leftovers, they make the best meatloaf sandwich ever.