Meatloaf Italiano

Now that I am a parent of two busy pre-teens, I find myself in sheer amazement that my mom made dinner for three kids almost every night while we were growing up. And that she found a way for us to eat around the table on a regular basis in spite of all of our activities. That was my normal!

In today’s busy world, I am sure you agree, it is increasingly difficult to juggle kid activities, full work days and putting a good dinner on the table. I love to spend time cooking in the evenings while the kids work on homework but sometimes I just need a quick and easy recipe so we can get back out the door. This recipe for Meatloaf Italiano is an answer to that call and it happens to be one from my childhood.

My mom made Meatloaf Italiano for us regularly and when she brought me a dish of it a few weeks back (after inhaling it!), my mind went spiraling back to the dinner table in my childhood home! I hadn’t eaten this recipe in years but now it is going to be at the top of my “speed dinner” list because it so easy to make and oh so good. My mom formerly used bread crumbs when she made but she recently tried it with oatmeal and found that oatmeal works even better and makes the recipe gluten-free.

I am going to have to start doubling this recipe for my family because I am sure it makes great leftovers but I have yet to find out! Every morsel of this meatloaf is devoured every time I make it. I hope you will give this recipe a try soon and let me know what you think! 

Eat well this winter,


Eckert’s Country Store will be featuring Ground Beef for $2.99 on Fridays in February 2017! Come on in and take advantage of this great promotion!!

Meatloaf Italiano
¼ cup finely chopped onion
2 Tbs. butter
½ cup oatmeal (regular or quick cook) or breadcrumbs
½ cup beef bouillon
1 lb. ground beef
1 Tbs. chopped parsley
3 Tbs. freshly grated parmesan cheese
1 egg, slightly beaten
1 tsp. salt
¼ tsp. pepper
8 oz. marinara sauce
1 tsp. oregano

Sauté onions in butter until tender. In a large bowl, combine oatmeal and bouillon. Add all but the last two ingredients. Mix lightly until well blended. Shape into a loaf and place in a shallow baking pan. Bake at 375 degrees for 30 minutes. Pour sauce over top and sprinkle with oregano. Bake 30 minutes longer.

Recipe from Angie’s Mom, Janet


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