Italian Meatloaf with Marinara Parmesan Crust (gluten-free, paleo)
Updated Apr 04, 2019
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I’m loving this Italian Meatloaf with Marinara Parmesan Crust. There’s no fillers in this recipe, just high quality ingredients.
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!
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?
Italian Meatloaf with Marinara Parmesan Crust
- Preheat your oven to 350 degrees.
- 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.
- Place the meatloaf mixture into a loaf pan, gently pushing down until the top is flat.
- Spread one cup of the marinara sauce evenly on the top of the meatloaf. Sprinkle the cheese on top.
- 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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