: Italian Meatloaf

1. Shape the meatloaf: Transfer the mixture to your prepared loaf pan or baking sheet. Shape it into a compact loaf, smoothing the top and sides with your hands. Press lightly to remove any large air pockets but do not pack it too tightly, which could affect tenderness.
2. Add the first layer of sauce: Spoon about 1/2 cup of marinara or Italian tomato sauce over the top of the loaf, spreading it into an even layer. This initial coating helps keep the surface from drying out and begins building that classic saucy finish.
3. Bake the meatloaf: Place the meatloaf in the preheated oven and bake for 45–55 minutes. The loaf will begin to firm up and release some juices. At this stage, the internal temperature will still be below doneness, but the structure will be set enough to hold additional toppings.
4. Add more sauce and cheese: Carefully remove the meatloaf from the oven. Spoon the remaining marinara sauce over the top, then sprinkle the remaining 1/2 cup shredded mozzarella in an even layer. Return the loaf to the oven and continue baking for another 10–15 minutes, or until the cheese is melted and bubbly and the internal temperature reaches 160°F (71°C).
5. Rest and serve: Once baked, let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, helping each slice hold together without crumbling. Slice and serve with extra warm marinara on the side, if desired.

Notes

• For extra flavor, you can broil the top for 1–2 minutes at the end to lightly brown the cheese—watch closely to avoid burning.
• Leftover Italian meatloaf makes fantastic sandwiches the next day; reheat slices gently or enjoy them cold.
• Serve alongside mashed potatoes, buttered pasta, roasted vegetables, or a crisp salad for a complete meal.