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Italian-Style Meatloaf

(6 Votes)
Italian-Style Meatloaf
1 Hr 10 Min

Now here's a meatloaf that's really moist and packed with flavor! Our Italian-Style Meatloaf is made with a tasty combination of ground beef and ground pork, as well as some chopped eggplant and lots of Italian spices. It's a change-of-pace meatloaf that's perfect for tonight's dinner.

What You'll Need

  • 1/2 medium eggplant, peeled and cut into 1-inch cubes
  • 1 onion, quartered
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1 pound ground pork
  • 1 pound ground beef
  • 3 eggs
  • 1 cup Italian bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon black pepper

What to Do

  1. Preheat oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray.
  2. Place the eggplant, onion, and garlic, in a food processor that has been fitted with its metal cutting blade. Process 15 to 20 seconds, or until finely chopped.
  3. In a medium skillet over medium heat, heat oil until hot; cook eggplant mixture 4 to 5 minutes, or until softened.
  4. In a large bowl, combine remaining ingredients; mix well. Add eggplant mixture to meat mixture; mix well. Form into an oval shape and place on baking sheet.
  5. Bake 65 to 70 minutes, or until juices run clear. Allow to sit 5 minutes before slicing.


Top with warmed spaghetti sauce for that extra Italian pizzazz!

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 619
  • Calories from Fat 404
  • Total Fat 45g 69 %
  • Saturated Fat 15g 74 %
  • Trans Fat 0.9g 0 %
  • Protein 34g 68 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 205mg 68 %
  • Sodium 546mg 23 %
  • Total Carbohydrates 18g 6 %
  • Dietary Fiber 2.7g 11 %
  • Sugars 3.0g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This was a decent way to use up an eggplant I got in my produce box. No one knows the loaf had it in there. But overall the flavor was bland - likely needs 1/2 tsp of salt to bring out all the flavors of the onions and herbs. Also, I wish the veggies were measured by cups instead of item so Id know if my proportions were ideal.

Thank you for finally posting a realistic baking time for meatloaf. I cannot tell you how many meatloaf recipes call for 350 degrees for one hour. I can guarantee you that you will be met with a pink, uncooked meatloaf every time. In fact, since we are talking 2 pounds of meat with this recipe, I would say that the absolute minimum time would be 70 minutes. You would probably be safer with 80 minutes. (I have been cooking for more than 50 years, BTW.)

Made this last night, with half ground veal and half ground was really good, with a rich, unexpected flavor. Stayed nice and moist too!

We're so glad you liked it! Thanks for commenting. :)

I made this last night, substituting ground bison DELICIOUS!!

We're glad it made for a delicious dish. :) Thank you for commenting!

This sounds great.I have egg plant from the garden That needs a good home. Thanks Much Barry


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