Name: Sicilian Meatloaf
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 lbs ground beef; 1 cup Italian breadcrumbs; 2 large eggs; 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 1/2 cup milk; 1/4 cup chopped fresh parsley; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 cups tomato sauce

Let Me Tell You About This Meatloaf (The One My Dad Used to Burn—A Little Story)

Alright, so here’s the scoop: I’ve probably made this Sicilian Meatloaf over a dozen times, and it’s never the same twice. First time I tried it, my dad scorched the bottom but hey, that’s how you find out if your oven runs hot (ours always does; it’s nostalgia flavor I guess). Also, don’t tell anyone but I usually pick at the crispy ends while it’s still cooling—who can resist? Anyway, if you’re looking for that ultimate comfort food that’s both a hug from Nonna and a free pass to seconds, you’re in the right kitchen. Grab a glass of something while you cook—it helps.

Why You’ll Love This (Or—Why My Kids Beg For It!)

I make this when it’s rainy or when it’s not but I’m still craving cozy food. My family goes a little nuts for it because inside there’s gooey cheese and bits of salty cured meat (though one of my kids says the capers are “sneaky”). It makes the whole house smell like you’ve suddenly moved to Palermo. Also, no two slices ever look exactly the same—somehow that just adds to the charm, don’t you think? (Oh, and after trying random dry meatloaf recipes for years, this one finally tastes right!)

Gather Your Stuff: Ingredients You Can Totally Tweak

1 1/2 pounds ground beef (or mix half pork if you want; sometimes I just use whatever’s on sale)
1 cup fresh breadcrumbs (Panko is fine, or honestly, even torn-up sandwich bread if that’s all you’ve got)
Scant 3/4 cup milk (whole milk, but I’ve used 2 percent and it’s fine)
2 large eggs (unless I forget, then one egg and a bit of mayo; don’t judge!)
3/4 cup grated Pecorino or Parmesan (My grandmother was adamant about the brand, but I’ve tried store brands—still yum)
1/2 cup chopped Italian parsley (flat-leaf, but curly works in a pinch)
2 cloves garlic, minced (I’ve thrown in an extra sometimes, but that’s just me)
1/2 cup diced salami or mortadella (or both, live a little!)
1 cup grated mozzarella (I sometimes mix in provolone too, or skip if I’m running low)
2 tablespoons capers, rinsed (or leave out if you’re not a fan—the flavor is strong)
Salt and black pepper (generous, but taste as you go)
Olive oil for brushing
1 1/2 cups marinara sauce (store-bought or homemade; sometimes I cheat—with pride!)

How I Actually Make This (Loose Directions with Personal Mishaps!)

Preheat your oven to around 375°F (190°C). Or a little higher if your oven runs cold, like mine. Line a baking sheet with parchment—or foil, if that’s what you have.
Soak the breadcrumbs in the milk in a big bowl. Give it a couple minutes, then smush together with your hands—yes, messy—isn’t this more fun than mixing with a spoon anyway?
Toss in the ground beef, eggs (or whatever combo you’re rolling with), cheese, parsley, garlic, salami, capers, salt and pepper. Mix gently. Don’t overdo it or you’ll wind up with a tough meatloaf (I learned that the hard way).
Dump the whole mix onto your sheet and flatten into a rectangle—maybe about 8 by 10 inches? Who even measures. Now, sprinkle mozzarella all over the middle, then carefully roll it up (like a jelly roll, but meatier). Pinch the ends shut—this part’s messy but that’s where the flavor’s hiding. If it falls apart, just squish it back together. Looks weird now? It always does, but it cooks up fine!
Brush all over with olive oil (I sometimes forget this and it still works but browning is so much better with it).
Bake for about 35-40 minutes. At the 30 minute mark, pour your marinara over the top and keep baking till done—usually another 15 minutes. This is when I sneak a corner piece, you know, for quality control.
Nowadays, I let it rest a bit, because slicing too soon means cheesy mayhem. But if you’re too hungry, just serve it rustic and call it artisanal.

Some Notes (Lessons from Real-Life Chaos)

Cheese leaks out sometimes—I’ve made my peace with it (& it’s the best part!).
If it cracks, just spoon a little extra sauce on top. Fixed!
I’ve tried skipping the salami once—honestly missed it. But the kids didn’t complain.
The leftovers—if you have them—make a mean meatloaf sandwich the next day. Except, in my house, there are rarely leftovers. Go figure.

Things I’ve Tried: Variations That (Mostly) Work

Chicken instead of beef—okay but not as rich.
Adding a layer of spinach (just wilted it in a pan first)—tastes great, makes it feel healthier?
One time I tried stuffing it with roasted peppers…looks pretty, but ended up soggy. Wouldn’t recommend unless you drain them super well.

Equipment List (But Honestly? Work With What You Have)

Baking sheet or a shallow roasting pan (I’ve done this in a casserole dish in a pinch, just don’t crowd it)
Parchment or foil—saves on scrubbing later
A decent mixing bowl—though, I’ve made this in the stockpot when everything else was dirty
Measuring cups and spoons—eyeballing works too

Honestly, don’t let fancy gear stop you. I saw this guide on Serious Eats once and realized even the pros wing it sometimes.

Storing Your Meatloaf (But Don’t Count on Leftovers Lasting)

Wrap up cooled slices in foil or pop in an airtight container. Fridge for 2-3 days, though honestly, it never makes it that long here. Freezes pretty well, too; just thaw overnight and reheat gently (oven is best, microwave works but expect a bit of sogginess).

How We Serve It (Definitely Not By the Book)

I like mine with a mound of garlicky mashed potatoes. Sometimes we do green beans, sometimes a salad, sometimes just thickly sliced bread to mop up all the sauce—no shame. On Sundays, we even do little meatloaf sandwiches (try it, you’ll thank me). Totally recommend checking out this Italian food blog for more inspiration.

Some Real-Life Pro Tips (A.k.a. Stuff I Messed Up First Time)

That step about letting it cool a bit before slicing? Don’t skip it. I rushed once, everything fell apart and it looked like a crime scene.
Use the best cheese you can swing; pre-shredded works, but fresh off the block gives better melty pull.
Wet hands = less stickiness while mixing the meat, learned this after washing my hands five times in the middle!

Questions Folks Have Actually Asked Me (Yes, These Happen!)

“Can I use ground turkey?” Sure, but maybe mix in some pork for flavor (turkey can get dry). Just keep an eye on it so it doesn’t overbake.
“Does it freeze well?” Oh, absolutely. Sometimes I freeze a whole one unbaked, then cook from fridge and it’s like freshly made. (Just add a bit of time.)
“Do I have to use capers?” Nope. Leave ’em out or swap in chopped olives if you like—that’s actually a neat twist.
“My cheese all melted out—is this bad?” Happens to the best of us! Just scoop up the crispy bits. They’re gold.
“What’s the story with serving size?” I say it feeds four hungry people or six if you’ve got extra sides, but every family is different.

And on a totally unrelated note—why do kids pick out the green parsley but somehow eat everything else on the plate? Still can’t figure that out. Anyway, hope your kitchen smells amazing and that you come back for seconds (or thirds, I’m not judging!).

Sicilian Meatloaf: My Go-To Family Comfort Food Recipe