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5 from 7 votes

Italian Meatloaf with Marinara Parmesan Crust

I’m loving this Italian Meatloaf with Marinara Parmesan Crust. There’s no fillers in this recipe, just high quality ingredients.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Course: Main Course
Cuisine: Italian
Keyword: Gluten Free Meatloaf, Italian Meatloaf, Keto Meatloaf, paleo meatloaf
Servings: 8
Calories: 336kcal
Author: Lisa Bryan


  • 2 lbs ground beef
  • 1 small onion finely diced
  • 4 cloves garlic minced
  • 1 egg lightly beaten
  • 1/2 tbsp dried basil
  • 1/2 tbsp dried thyme
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup parmegiano reggiano finely grated
  • 1 cup marinara sauce


  • 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.


Calories: 336kcal | Carbohydrates: 4g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 103mg | Sodium: 508mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 1.5mg | Calcium: 234mg | Iron: 2.8mg