Italian Meat Loaf

About this recipe

Are Italians experts at meat loaf? Heck, no! But we make one every five years to keep up conversation with our Canadian neighbours.


In a bowl, mix together:

  • 2 lb. lean ground beef,
  • 1 egg yolk,
  • 2 cloves garlic (minced),
  • ½ cooking onion (finely diced),
  • ½ cup zucchini or celery (diced),
  • ½ cup carrots (diced and nuked for 5 minutes),
  • 2-3 tbsp. Parmesan cheese,
  • 2-3 tbsp. chopped fresh parsley,
  • ½ cup Basic Sauce (leave a little chunky when blending),
  • ½ cup bread crumbs (large size),
  • ½ tsp. salt and ¼ tsp. black pepper.

Squash everything together and form into a meat loaf. If too soft, add more bread crumbs.

Cover with foil and bake (on a rack) at 350°F for 1 hour. Then uncover, spoon 1 cup Basic Sauce over top and bake another 20-30 minutes (until 170°F).

Let rest 10 minutes before slicing, or it’ll crumble.


  • You can freeze them.
  • You could substitute ground pork for ½ lb. of the beef.
  • You could also add ¼ lb. diced capicollo ham along with all the other stuff. 
    If doubling or tripling, make multiple loaves and leave longer to bake when covered with foil (say, 90 minutes). In this case, you may have to leave foil on the bums when baking with the sauce, so they don’t burn.

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