Italian-American Meatloaf

Prep Time: 2 Hours

Yields: 10 Servings


Who would have thought that meatloaf, such an American fixture, actually originated in Germany? It began as a German colonial dish made with minced pork and cornmeal. It's also a favorite of Italians, who usually serve it with roasted potato wedges. Meatloaf makes for delicious sandwiches as well! Entrée or sandwich…your choice!


1 pound ground beef

1 pound ground pork

2 cups cubed country bread, with crust

1 cup milk

2 medium carrots, cut into chunks

2 medium stalks celery, cut into chunks

1 medium onions, peeled cut into chunks

¼ cup minced garlic

2 eggs

1 bunch scallions, trimmed and chopped

1 cup grated Grana Padano

OR Parmigiano-Reggiano cheese

1 cup marinara sauce

½ cup chopped Italian parsley

1 tsp oregano

Kosher salt and black pepper to taste

granulated garlic to taste


Preheat oven to 375°F. Using olive oil, grease a 9" x 5" loaf pan and set aside. In a medium bowl, add bread cubes and pour milk on top. Allow bread to soak until soft. Once bread is softened, squeeze to remove excess milk and transfer bread cubes to a large mixing bowl, discarding milk. Set aside. In the bowl of a food processor, add carrots, celery, onion and minced garlic then pulse until a finely textured paste is achieved. Transfer vegetable paste to large bowl with bread then add ground meats, eggs, scallions, grated cheese, marinara sauce, parsley and oregano. Season to taste with salt, pepper and granulated garlic. Using your hands, mix together until ingredients are evenly distributed. Fry a small patty of meat mixture to test seasoning. Adjust seasonings if necessary. Transfer meat mixture to prepared loaf pan and pat lightly to form into a loaf. Bake uncovered for 1 hour and 15 minutes. Remove from oven and allow to cool 15 minutes before slicing. Serve with your favorite side dish or on a hot piece of French bread as a sandwich.