We whipped together a bright, garlicky 5-minute tomato sauce, poured it over the meatloaf in a baking dish, and baked the two together, elevating and enriching both meatloaf and sauce in the process. Mixing in a paste of crushed saltines, eggs, and milk ensured that the meatloaf held its shape and baked up tender and moist.
We started with an intensely flavorful meatball mix-ground beef, Italian sausage, Parmesan cheese, garlic, and oregano-but instead of rolling dozens of meatballs, we just shaped one meatloaf.
This Italian Meatloaf is essentially an excellent recipe for meatballs and marinara without any of the hands-on fuss.
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