Individual Italian Meatloaf Recipe

Name: Individual Italian Meatloaf Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. extra-virgin olive oil; 1/2 red bell pepper, seeded, sm. diced; 1/2 green bell pepper, seeded, sm. diced; 1 onion, diced; 3 ccloves chopped garlic; 1 lb. ground beef; 1 lb. Italian sausage; 2 eggs beaten; 3/4 cup Italian bread torn and soaked in water. Squeeze excess water out.; 1 cup grated Parmesan; 1 tbsp. Worcestershire sauce; 1 tbsp. balsamic vinegar; 2 tbsp. chopped basil leaves; 1 tbsp. chopped parsley leaves; 1 tsp. salt; 1/2 tsp. black pepper; 1 cup basic tomato sauce; 2 squares strips

Servings: persons

2 tbsp. extra-virgin olive oil
1/2 red bell pepper, seeded, sm. diced
1/2 green bell pepper, seeded, sm. diced
1 onion, diced
3 ccloves chopped garlic
1 lb. ground beef
1 lb. Italian sausage
2 eggs beaten
3/4 cup Italian bread torn and soaked in water. Squeeze excess water out.
1 cup grated Parmesan
1 tbsp. Worcestershire sauce
1 tbsp. balsamic vinegar
2 tbsp. chopped basil leaves
1 tbsp. chopped parsley leaves
1 tsp. salt
1/2 tsp. black pepper
1 cup basic tomato sauce
2 squares strips

1
Preheat oven to 350 degrees F. Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic.
2
Saute until just soft, remove to a plate and cool.
3
When the peppers and onions are cool, combine all of the remaining ingredients together except for the tomato sauce.
4
Note do not over work meat.
5
Form the meat mixture into 6 individual loaf shapes on an oiled oven tray or baking dish.
6
Place 1/2 square cheese strips into center of each loaf and reshape loaf.
7
Top with the tomato sauce making sure to spread evenly over the tops.
8
Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf.
9
Remove from the oven and let rest for 5 minutes.
10
Serve with your choice of sides and salad.
11
Optional: Top each loaf with sliced pepperoni and press in to secure to loaf before adding sauce.
12
Sprinkle with freshly grated Parmigiano-Reggiano

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tbsp. extra-virgin olive oil, 1/2 red bell pepper, seeded, sm. diced, 1/2 green bell pepper, seeded, sm. diced, 1 onion, diced, and more.

Yes, Individual Italian Meatloaf Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!