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Photo Credit: Elizabeth Newman

Meatloaf Parmesan


Meatloaf Parmesan



Prep Time

15 minutes

Cook Time

65 minutes




Giada De Laurentiis

Image of Meatloaf Parmesan


    For the Quick Marinara Sauce:

  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves (finely chopped)
  • 1 celery stalk (finely chopped (about 1/3 cup))
  • 1 large shallot (finely chopped or 1/3 cup finely chopped onion)
  • 1 28- ounce can crushed tomatoes (in puree)
  • 2 dried Turkish bay leaves (broken in half)
  • ¼ teaspoon dried crushed red pepper
  • ¼ cup chopped fresh basil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • For the Meatloaf:

  • 2 large eggs
  • 3 large garlic cloves (minced)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2/3 cup chopped fresh basil plus sprigs for garnish (optional)
  • 2/3 cup finely grated Parmesan cheese (preferably Parmesan Reggiano)
  • 1 small onion or ½ large onion (finely chopped (about 2/3 cup))
  • 1/3 cup Panko (Japanese breadcrumbs)
  • 2 pounds ground beef (80% lean)
  • ½ cup coarsely grated whole milk mozzarella cheese


  1. For the sauce: In a large heavy saucepan, heat the oil over medium heat. Add the garlic, celery, and shallot. Sauté until the celery softens, about 5 minutes. Add crushed tomatoes, bay leaves, and dried crushed pepper. Bring to simmer, stirring occasionally. Adjust heat to medium-low or low and continue to simmer gently until the sauce thickens slightly and is reduced to about 3 cups, 20 to 25 minutes. Mix in basil, salt, and pepper. (Can be made 1 day ahead. Cool, cover, and refrigerate. Remove bay leaves before using.)
  2. For the meatloaf: Preheat the oven to 375°F. In a large bowl, stir eggs, garlic, 2 teaspoons salt, and 1 teaspoon pepper to blend. Mix in 2/3 cup marinara sauce, chopped basil, Parmesan cheese, onion, and panko. Add beef and blend well. Mound meatloaf mixture on a large rimmed baking sheet, press out to 12x8-inch rectangle (about 1 inch thick). Spread ½ cup sauce thinly over the top.
  3. Bake the meatloaf until cooked through and instant read thermometer registers 160°F, 25 to 30 minutes (there will be lots of juices and drippings on sheet around meatloaf). Cut the meatloaf into eight 4-inch squares and separate the squares slightly. On each, square spread 2 generous tablespoons sauce, leaving a border of meat visible. Sprinkle 1 tablespoon of mozzarella cheese in center of the sauce. Return meatloaf to oven. Bake until the cheese melts, about 5 minutes.
  4. Transfer meatloaf squares to plates. Spoon additional sauce alongside, garnish with basil sprig.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
8 grams
18 grams
22 grams
Saturated Fat
8 grams
86 milligrams
390 milligrams
2 grams
3 grams
Trans Fat
1 grams
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2 reviews & comments

  • Author's avatar image
    Rosalva Luna

    Se puede usar un molde ?

  • Author's avatar image
    Anna Varricchio

    Best meatloaf I've ever made!!

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