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4.97 from 28 votes

Italian Meatloaf

Italian meatloaf with mushrooms and onions is an ultra-comforting, easy to make meal that everyone will love.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Italian
Servings: 6


Meatloaf ingredients

  • 2 pounds ground chuck
  • 4-5 slices stale white bread turned into breadcrumbs, see notes
  • 1/4 cup parsley minced
  • 2 cloves garlic grated
  • 2 large eggs beaten
  • 1 cup parmesan cheese grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup milk

Remaining ingredients for sauce and topping

  • 1/2 cup dry red wine
  • 1 28 ounce can plum tomatoes hand crushed or blender pulsed
  • 1 pound mushrooms sliced
  • 1 large onion sliced
  • 1/4 cup olive oil divided
  • 1 teaspoon kosher salt divided


  • Preheat oven to 400f and set the rack to the middle level.
  • Gently mix all of the meatloaf ingredients together in a large bowl. Form an approximately 9 inch long by 5 inch wide loaf and place in a baking dish.
  • Pour the dry red wine over the meatloaf and add the plum tomatoes to the baking dish. Season the tomatoes with a 1/2 teaspoon of kosher salt and mix together to distribute. Bake for 50-60 minutes or until meatloaf reaches 160f with an instant-read thermometer inserted into the deepest part of the loaf.
  • After placing the meatloaf in the oven, heat a large pan to medium heat. Once hot add the 2 tablespoons of olive oil and then the mushrooms. Cook the mushrooms until well browned, season with salt, then move to a plate.
  • Using the same pan, turn the heat down to medium-low, add the remaining olive oil and onions to the pan. Cook the onions for 5-7 minutes until soft and translucent and season with a touch of salt. Remove the meatloaf from the oven and add the mushrooms and onions to the sauce. Return the meatloaf to the oven to finish cooking.
  • Once the meatloaf has achieved the 160f internal temp, remove it from the oven and wait 15 minutes before cutting so that the meatloaf stays together. Serve with the mushroom and onion sauce and grated cheese on the side. Enjoy!



  • Pulse stale bread in a food processer to make breadcrumbs or crush in a ziploc bag with a rolling pin.  Store-bought breadcrumbs (1 cup) can also be used.
  • If the meatloaf mix is too wet, just add a bit more breadcrumbs to the mix.
  • Make sure to let the meatloaf sit for at least 15 minutes before cutting into it so that it stays together.
  • Leftovers can be saved for up to 3 days in the fridge or 3 months in the freezer.  Reheat in the oven at 350f until warm or in the microwave.


Calories: 633kcal | Carbohydrates: 34.5g | Protein: 59.2g | Fat: 26.1g | Saturated Fat: 10.8g | Cholesterol: 174mg | Sodium: 1121mg | Potassium: 817mg | Fiber: 3.3g | Sugar: 6.9g | Calcium: 277mg | Iron: 8mg