• Yield : 1 loaf
  • Servings : 9
  • Prep Time : 15m
  • Cook Time : 1:15 h
  • Ready In : 1:45 h
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size

    1/9th loaf (140g)

Meatloaf is easy to make, economical, can easily feed 6 or more people, and is one of Americas favorite comfort foods.

Polpettone, Italian for meatloaf, refers to a large meatball. A Southern Italian meatloaf is made using ground beef and pork. Pork is more common and affordable in most parts of Italy than beef. One substitute for beef is veal. Some meatloaf mixes sold in the United States are a combination of beef, pork and veal.

There are dozens of meatloaf recipes. Use this recipe as a baseline and modify it by adding or deleting herbs and spices or changing the ratio of beef to pork. You can also use any type of bread including whole wheat.

Making meatloaf is similar to making meatballs. Most meatball recipes have fewer ingredients since they are usually added to tomato sauce or soups whereas you can enjoy meatloaf as is or topped with a beef gravy.

Cook’s Tip

For a more uniform mixture and to reduce mixing time, substitute about 1 1/4 cups of fresh breadcrumb for sliced bread. Tear sliced bread into pieces and pulse in a food processor to form crumbs.


About 4 tablespoons (60 ml) dried chopped onions for fresh onion.

Related Recipes

Beef & Turkey Meatloaf

Turkey Meatloaf


Nutrition Information

Calculated using 87% lean beef and 80% lean pork. Updated 8-30-2016.



  • 1 lb. (450 g) lean ground beef
  • 1 lb. (450 g) lean ground pork
  • 2 large eggs
  • 1/2 - 2/3 cup (120-150 ml) tomato ketchup (catsup)
  • 1 small onion minced (about 1 cup, 120g)
  • 5 slices (130 g) French or Italian bread
  • 1/4 to 1/2 cup (60 to 120 ml) water or white wine
  • 1 teaspoon (5 ml) Kosher salt
  • 1/2 teaspoon (2.5 ml) fresh ground black pepper
  • 2 teaspoon (10 ml) Worcestershire sauce
  • 1/4 teaspoon (1 ml) hot pepper sauce (optional)
  • 2 teaspoons (10 ml) Dijon mustard
  • 1 tablespoon (15 ml) fresh Italian parsley minced
  • Vegetable cooking spray

Method of Preparation

Step 1

Preheat oven to 375°F (190C). Lightly coat a 5x9 inch loaf pan with non-stick cooking spray. Use a rimmed baking sheet if you do not have a loaf pan.

Step 2

Soak bread in water or wine about 15 to 20 seconds. Squeeze out excess water and place bread in a large bowl.

Step 3

Add remaining ingredients to the bowl. Using your hands, mix ingredients until thoroughly combined.

Step 4

Turn the meat mixture into the loaf pan or baking sheet and shape into a loaf.

Step 5

Bake about 1 hour and 15 minutes or until a thermometer or oven probe inserted into the center reaches 160°F (71°C).

Step 6

Remove to a cooling rack and cool about 15 minutes. Serve hot or cold.

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