Irresistible meatloaf recipe, so tender and juicy! This traditional meatloaf recipe is made with simple ingredients for that classic Italian flavor that we never seem to stop craving.
Preheat oven to 350ºF. and prepare a 9x5" loaf pan by lining it with foil and spraying the foil with nonstick cooking spray. Really love this meatloaf pan for easier removal and no grease on the bottom of my meatloaf. If you use the special meatloaf pan, don't worry about the foil, just spray with cooking spray.
In a large mixing bowl, combine all ingredients, except 1/2 of the tomato sauce. Use your hands to mix the ingredients together until fully incorporated.
Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
Make ahead option. The meat mixture can be assembled and added to the loaf pan about 24 hours before you plan to cook it.
Leftover meatloaf, stored in an airtight container, is good in the fridge for up to 3 to 4 days.
Freezing before cooking. To freeze meatloaf before cooking, place in a lined loaf pan (or form a loaf on a pan). Freeze completely and then store in a freezer-safe bag or other container. Defrost raw frozen meatloaf in the refrigerator 24 hours. Bake as directed.
Freezing after cooking. Once cooked and cooled, freeze the individual slices on a parchment-lined pan and once frozen, transfer to a freezer bag. This makes it easy to grab one slice or several to reheat! Simply reheat in the microwave or in the oven.
Photos by Molly at Yes to Yolks.