Italian Meatloaf with Marinara Sauce
Prep
15m
Cook
1h
Total
1h 15m
This Italian meatloaf with marinara sauce is a flavorful twist on the classic comfort food. A combination of ground pork and beef, mixed with fennel seeds, paprika, and other aromatic seasonings, is baked to perfection and served with a rich marinara sauce. A delicious and satisfying meal for any occasion.
Ingredients
6 servingsSauce
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 757kcal 37%
-
Fat 45g 69%
-
Saturated Fat 17g 85%
-
Carbohydrates 30g 10%
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Fiber 4g 16%
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Sugar 14g 28%
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Protein 55g 110%
-
Cholesterol 200mg 66%
-
Sodium 1,100mg 45%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Tomato passata is pureed tomatoes, plain, without any salt or other flavour additions. Nowadays it is readily available at supermarkets, usually in the pasta section. It costs around the same as tinned tomatoes. If you can't find it, use crushed tinned tomatoes (you can use a blender to puree it if you want, to turn it into passata!).
2. "Overhang" simply means using a bigger piece of parchment/baking paper than you need so you can lift the meatloaf out of the pan by holding the paper.
3. A box grater is the standard old school grater that you use to grate cheese. Nothing fancy!
4. If you don't have a loaf pan, shape into a loaf and place it onto a baking tray.
5. Nutrition per serving, assuming 8 servings.
2. "Overhang" simply means using a bigger piece of parchment/baking paper than you need so you can lift the meatloaf out of the pan by holding the paper.
3. A box grater is the standard old school grater that you use to grate cheese. Nothing fancy!
4. If you don't have a loaf pan, shape into a loaf and place it onto a baking tray.
5. Nutrition per serving, assuming 8 servings.
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