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Italian Meatloaf with Marinara Parmesan Crust (gluten-free, paleo)

I’m loving this Italian Meatloaf with Marinara Parmesan Crust. There’s no fillers in this recipe, just high quality ingredients.

Italian Meatloaf with Marinara Parmesan Crust | www.downshiftology.com

After freezing my tushy off last week in New York, I decided that I needed to make some good comfort food this week. Can you believe we’re getting into winter already? And while it may not be nearly as cold in Cali as New York, anything below 70 degrees is too cold for me!

So this week I did a spin on an old classic – Italian meatloaf. And I think you’re gonna love this version. With all the herbs baked into the meatloaf it’s more traditional Italian style, but the marinara parmesan crust is the piece de resistance!

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I was even tempted to pick the top off everyone else’s slices of meatloaf, because that crust is so darn good! But then the little voice inside my head reminded me that my guests would probably notice picked-at meatloaf slices. Ya think? 

As the meatloaf cooks, the marinara sauce drip down the sides, acting as a marinade in addition to a flavorful topping. Of course you can use store-bought marinara, but the homemade marinara sauce is really quite simple.

The great thing about this Italian meatloaf is that it doesn’t have “fillers” like oatmeal, bread crumbs or flour, so you’ll really taste the herbs and sauce. Then, the crusty parmegiano reggiano (and please, splurge on the good stuff) adds a zing of rich, Italian goodness.

Gosh, now I’m craving a trip back to Italy. Maybe that’ll be my next trip after I get back from my Sydney-Chiang Mai-Bali adventures. Whose with me?

Enjoy!

Italian Meatloaf with Marinara Parmesan Crust | www.downshiftology.com

Italian Meatloaf with Marinara Parmesan Crust | www.downshiftology.com

Italian Meatloaf with Marinara Parmesan Crust | www.downshiftology.com

 

Italian Meatloaf with Marinara Parmesan Crust
 
Author:
Serves: 6-8
INGREDIENTS
  • 2 lbs ground beef
  • 1 small onion, finely diced (approx 1 cup)
  • 4 cloves garlic, minced
  • 1 egg, lightly beaten
  • ½ tbsp dried basil
  • ½ tbsp dried thyme
  • 1 tsp salt
  • ¼ tsp pepper
  • ⅓ cup parmegiano reggiano, finely grated
  • 1 cup marinara sauce
INSTRUCTIONS
  1. Preheat your oven to 350 degrees.
  2. Place all ingredients (except the marinara sauce and parmegiano reggiano cheese) into a large bowl. Mix thoroughly with your hands until all of the ingredients are well combined.
  3. Place the meatloaf mixture into a loaf pan, gently pushing down until the top is flat.
  4. Spread one cup of the marinara sauce evenly on the top of the meatloaf. Sprinkle the cheese on top.
  5. Place in the oven and cook for one hour. When done, remove the meatloaf. You'll notice juice has pooled along the sides of the pan. Simply tilt the meatloaf while still in the loaf pan to drain the juice before serving.


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9 comments on “Italian Meatloaf with Marinara Parmesan Crust (gluten-free, paleo)”

  1. I love this meatloaf. I look forward to nutritional information. I eat a keto diet and want this as part of my food menu. 

    Rating: 5
  2. How would I adapt this to use a crockpot instead of the oven?

  3. I don’t see the nutritional info, how many carbs per serving?

  4. Surprisingly tasty considering how simple! My family loved the tomato/parmesan topping and I used your recipe for the quick tomato sauce…great substitute for ketchup!

  5. Pingback: 30+ Delicious Paleo Italian Recipes! | Oh Snap! Let's Eat!