Cheesy Italian Meatloaf is a delicious spin on Old Fashioned Meatloaf. Ring the dish with cut up potatoes for an easy, filling meal! Three out of four guys in our family absolutely LOVE meatloaf. I’ve been making it for well over 30 years and never used a “real” recipe. I’ve always operated under the school of thought, why change up a great thing? Except I have one son who doesn’t like meatloaf. I always feel bad when I fix it and he has to come up with something else to eat. Because I’ve also always operated under the school of thought, if you don’t like what I’m fixing, you’ll have to find something else on your own.
The son who doesn’t love meatloaf adores cheese! He often picks up a variety of specialty cheeses at the grocers to satisfy his abnormal craving. Okay, so it’s not really abnormal. Who doesn’t love cheese? I’m sure there are a few people in the world who don’t love cheese, but they aren’t members of my family. 😄
Thanks to yet another facebook picture making the rounds, I was inspired to add some lovely cheese to my meatloaf for the sake of our middle son. He didn’t need to love it, but at least like it well enough to join the family in partaking of this culinary classic on occasion. Turns out he liked it really well! And everyone else said it was a great change from the same old even though they’ve always loved the same old.
Cheesy Italian Meatloaf & Potatoes
In this recipe, instead of my normal ketchup, Heinz57, A1, and yellow mustard, I used just jarred spaghetti sauce. Everything else was the same. However, I now add oregano, basil, parsley, and more cheese to the mix. Have additional warm spaghetti sauce for anyone who likes to slather on more for their serving. I’ve written the recipe to reflect the changes I made.
I always ring my meatloafs with potatoes if I’ve got them. We actually prefer those little whole canned potatoes in this dish. Otherwise, mashed potatoes go great with it.
Leftover slices of cold meatloaf on bread with mayo makes yummy sandwiches the next day. 🙂 And even better than that is leftover meatloaf fried in a little butter on a sandwich! Yum!
Created by Melissa Woolard | Culinary Craftiness
- 3 lbs. ground beef
- 1 medium onion, diced
- 3 eggs
- 1/2 cup milk
- 2 tbsp. Worcestershire sauce
- 1 tsp. garlic powder
- 1 tbsp. oregano
- 1 tsp. basil
- 1 tbsp. parsley
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 sleeve crushed saltine crackers
- 1 (45 oz.) & 1 (14 oz.) jar spaghetti sauce (your favorite)
- 4-6 cups shredded cheese (mozzarella or cheddar/Monterey jack blend)
- 3-4 cans whole potatoes or 6 medium potatoes, peeled & quartered
- Preheat oven to 400°F.
- In a large mixing bowl, crumble ground beef and mix in the onion, eggs, milk, garlic powder, oregano, basil, parsley, salt, pepper, crackers, 1/2 of the large jar of spaghetti sauce, and 3 cups of shredded cheese. Quickly mix well with hands.
- Turn out into a 10x15 baking dish or roasting pan. Shape into a thick, flat oval, tucking the bottom edges in all around. Surround with potatoes and give them a good salting and a little pepper. Spoon spaghetti sauce over the meatloaf and tops of potatoes.
- Bake for 50 minutes. Remove from oven, spoon some of the meatloaf juices over the potatoes (I use a bulb baster). Cover meatloaf only with 2 or 3 cups of shredded cheese. Return to oven for 15-20 minutes, or until cheese is melted and nicely browned, potatoes are fork tender, and meatloaf is cooked through.
- Remove potatoes to serving dish. Cut meatloaf in half in the pan then remove each half to a platter. Let sit for 5 minutes then cut into slices. Serve with extra jar of heated sauce, if desired.