Italian Meatloaf With Marinara Sauce And Sausage

Meatloaf has a lot of lovers and a lot of haters, I’m a former hater until I had Murphy’s Italian meatloaf with marinara sauce and sausage.

The mixture of meats is what makes Murphy’s Italian meatloaf with marinara sauce so delicious.  The typical mixture of meat that you’ll see in most recipes is beef, pork and veal.  Tastes great but don’t get me started on veal and how they are raised.  Suffice it to say I don’t eat veal.  But no problem, because our recipe for Murphy’s Italian meatloaf beats it hands down anyway!

We updated this post in October 2018 and again in January 2020, originally published in March 2018.

Murphy’s is an Atlanta institution that was a major player in the renaissance of the in-town neighborhood, Virginia-Highlands.  Murphy’s is best known for brunch but serves on-trend lunches and dinners as well in a warm inviting place.  The recipe provided here is my adaptation of Murphy’s Italian meatloaf with marinara sauce.  Below is the actual recipe from Murphy’s restaurant if you want to make that instead.  Mine is just a simplified version.

Murphy’s Italian Meatloaf with Marinara Sauce – The Original Recipe

Half large onion, finely chopped

1 clove garlic, minced

1 cup completely thawed frozen spinach, very well-squeezed and chopped

2 pounds ground beef chuck

¼ pound mild Italian sausage (remove casings)

½ pound spicy Italian sausage (remove casings)

1 large egg

½ cup grated Parmesan

½ cup dry breadcrumbs

¼ teaspoon salt

¼ teaspoon freshly ground pepper

Small pinch each of: dried oregano, dried basil and dried thyme

Marinara Sauce

1 Tablespoon olive oil

1 clove garlic, minced

Pinch of crushed red pepper

16 ounce can Italian plum tomatoes, drained and coarsely chopped

Pinch of dried basil

Pinch of dried oregano

Salt and freshly ground pepper

Mixing and baking directions for Murphy’s Italian meatloaf with marinara sauce are in my recipe adaptation below.  The main difference in cooking methods is that Murphy’s meatloaf calls for cooking it covered for 45 minutes at 350 degrees the night before serving.  Then the next day you fry the sliced meatloaf in a skillet and top with marinara sauce.

How To Make Meatloaf From Scratch

Meatloaf is a classic for a reason.  It’s easy, little hands on time, and almost everyone likes it.  It’s a simple mixture of ground meat, a binding agent like bread or crackers and eggs and oftentimes some vegetables.

To mix the meat, your hands are the best tools.  Wash hands well and then dig in, making sure to scoop from the bottom bringing the mixture to the top and repeat until well combined.

It’s basically mix, shape and bake.  It’s that easy.  The hardest part is waiting the hour until the meatloaf is done.

What Meat To Use In Meatloaf

Of course, there is the classic 100% ground beef meatloaf or for low fat dieters there is the 100% ground turkey meatloaf.  “Gourmet” meatloaves usually involve a combination of ground beef, pork and veal.  I’ve already given you my take on veal so won’t go into that again.  Basically any ground meat will do.

Murphy’s meatloaf with marinara sauce has both mild and spicy Italian sausage mixed in which is what gives the meatloaf that extra zing without being overbearing.

We buy grass fed beef in bulk and freeze all year round. If I forget to defrost the meat, then I’ll fill a bowl with luke warm water and submerge the frozen beef. It will thaw in about an hour. Keep changing the water, don’t use hot or you might get bacteria.

Ground beef has always had a very peculiar taste to me, really, ever since I was a little girl.  It just always tasted “off” to me.  My family now is full of men/boys who love meatloaf and I knew I had to find a good middle ground for us.  We buy grass fed beef from a farm in Virginia, Med Long Farms. I LOVE this ground beef.  Yes, I did just say that.  It’s juicy and flavorful without that icky quality of traditional store bought ground beef.  Grass fed steaks are not always my choice, but when it comes to ground beef, grass fed is the only way to go.  Better taste and better for you.

How To Shape Meatloaf

I doubled the recipe and was able to make a meatloaf for 8 people, one for 6 people and 6 smaller ones for individual servings. I froze one of the larger meatloaves and the 6 smaller versions

I make a free form loaf on a baking sheet.  It’s a bit rustic which goes with the overall feel of meatloaf.  Others will form the meat into a bread pan giving it a long very tall shape.  This shape takes a longer cooking time and often dries out the meat.

When shaping the meatloaf make it like an oval or square and about 2″ tall, kind of like a huge hamburger.

I always double the recipe so that I can freeze for another dinner.  Last time I doubled this meatloaf recipe I ended up with two family size meatloaves and 6 individual portions.  Freezing the second family size and individual size meatloaf with sausage gave us additional dinners. I froze the family size meatloaf raw.

The little individual portions I actually cooked and took out a few minutes before they were done.  Then completely cooled and then froze them.  The thinking is that the individual portions are more like a frozen meal you’d buy at the grocery store.  This way my kids or I can just microwave it when we are ready to eat and the meatloaf won’t dry out.

Why Add Breadcrumbs To Italian Meatloaf With Marinara Sauce and Sausage

The bread and eggs help bind the meat together and keeps the meatloaf moist and from falling apart.

How To Squeeze Spinach Dry

I have frozen hands if the spinach isn’t completely thawed.  If it still is a little icy I’ll run each handful under warm water and then squeeze out.   Put a bowl in the sink and squeeze the spinach over the bowl.  The bowl will catch some excess spinach that escapes, you can then go back at the end and squeeze the excess spinach as well.

Meal Prep Containers for Italian Meatloaf

I love these reusable freezer containers.  When making Murphy’s Italian Meatloaf I always make extra.  The leftover raw meat mixture I shape into smaller individual mini meatloaves and cook until just done.  If anything a little underdone so that when they are reheated iin the microwave, the meatloaf stays moist.

And of course if you are making mashed potatoes double or triple the recipe to add to your meatloaf meal prep containers.  Extra vegetables from the dinner freeze well too.

Now pop these babies in the freezer and you’ll have homemade Italian meatloaf and mashed potatoes ready in a couple of minutes, straight from the freezer.

Word of caution with these containers, when pulling from the freezer the tops can crack easily.  If I have time I’ll let them sit on the counter for a few minutes, about 10, and then carefully lift the tab on one corner pulling lightly.  Then work my way around the container tugging around the whole rectangular shape until the top pops off.  This way I can keep using the containers for about 5-10 uses.  They are meant to be used this many times…….as long as the tops don’t crack.

How To Take Italian Meatloaf With Marinara Sauce and Sausage On The Go – Walking Meatloaf

Besides packaging the meatloaf in a lunch container, you can make a meatloaf sandwich, MMM MMM.  If you include the marinara sauce you’ll want to wrap the sandwich in a paper bag, waxed paper or plastic baggie where you can eat and peel back the packaging.  That way the packaging will end up with the marinara sauce that will inevitable squeeze out of the sandwich.

You can also form and cook the Italian meatloaf in a muffin tin.  Make sure not to overcook the meatloaf muffins or they will become dry.  Reduce cooking time to 25 minutes and start checking the meatloaf at that time to see if they meat is cooked all the way through.  If you are intending to freeze the meatloaf muffins then start checking them at about 15-20 minutes.  If not eating right away, you’ll want the meatloaf muffins to be more on the rare side so when you reheat them the muffins won’t be dry.

Both of these ideas for grab and go meatloaf are a perfect way to bring Italian meatloaf to your next picnic or tailgate.

Substitutions For Italian Meatloaf With Marinara Sauce and Sausage

Marinara Sauce – Out of marinara sauce, don’t have the ingredients to make it from scratch?  No problem, just spread some ketchup or barbecue sauce on the meat instead of the marinara.

Fine breadcrumbs on the left and panko breadcrumbs on the right

Panko Breadcrumbs – if using fine breadcrumbs as opposed to the panko breadcrumbs, then only use half the amount called for in the recipe.  Want to make your own breadcrumbs, see technique for making breadcrumbs here.

Ground Beef – use any ground meat that you like.  Ground turkey, chicken, pork or lamb would do, it just depends on your taste.

Bacon – If you want to add an extra dimension of flavor and more moistness, then add a couple pieces of bacon on the meatloaf at the beginning of cooking time and remove if the bacon starts to brown too much.  The fat will be rendered in the first 15-20 minutes so that’s the most important time to have the bacon on the meat.

What To Serve With Italian Meatloaf With Marinara Sauce and Sausage

–Riced cauliflower or roasted cauliflower

-Roasted Yukon gold potatoes

-Sauteed squash or spinach

5 from 3 votes

Print

Italian Meatloaf With Marinara Sauce and Sausage

The best meatloaf you’ll ever have! Made with marinara sauce and sausage, recipe adapted from Murphy’s restaurant in Atlanta, GA

Course Main Course

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 8 Servings

Author Adapted from Murphy's Restaurant, Atlanta, GA

Ingredients

• 2 pounds ground beef preferably grass fed
• 1/2 Cup Onion chopped, about 1/2 a large onion
• 2 Cloves Garlic minced
• 7-8 Ounces Frozen chopped spinach, optional thawed and squeezed dry, or use fresh spinach
• 1/2 Pound Mild Italian sausage bulk or with casings removed
• 1/2 Pound Spicy Italian sausage bulk or with casings removed
• 1 Large Egg
• 1 1/2 Cups Parmesan cheese grated
• 1 Cup Panko breadcrumbs if using fine breadcrumbs only use 1/2 cup
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Black pepper
• 1 Cup Marinara sauce jarred or homemade

Instructions

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.  The paper is optional, just makes clean up easier.
   

2. Ideally thaw the frozen spinach the night before, place the box or bag in a bowl in the refrigerator overnight to catch any leaks.  Otherwise run warm water over the spinach bag or box until it is defrosted.
   

3. Squeeze spinach dry.  Chop onion and mince garlic.  If the sausage is in casings, squeeze sausage out and discard casings.  If you didn't buy shredded Parmesan cheese then shred away.
   

4. Mix all ingredients together in a mixing bowl except the marinara sauce.
   

5. Shape meat mixture into an oval or square on the baking sheet, about 2" high.
   

6. Bake for 35-45 minutes or until cooked through.  Don't overbake or the meatloaf will dry out. 
   

7. Add the marinara sauce over the top of the meatloaf at the last 10 minutes.  Or  warm the marinara sauce in a saucepan and top individual servings with the sauce once sliced.
   

Recipe Notes

When mixing the ingredients, I like to put half of each ingredient in the bowl then top with the other half. That way you have a head start on the mixing.

If using fresh spinach, use a bag, usually about 9 ounces, chop and then add to the other ingredients.  I prefer the fresh spinach, it's much easier than thawing and squeezing the frozen spinach.

Freezing:  You can freeze either the raw shaped meatloaf or the cooked meatloaf.  If I'm freezing a family size meatloaf I typically do that raw and cook the day I want to serve it.  Add 10-15 minutes to the cooking time if not defrosted.  Ideally you will defrost the night before and then cook for the 35-45 minutes.

When freezing individual size meatloaves I tend to cook the meatloaf first because it's meant to be like a frozen dinner that can quickly be reheated in the microwave or oven.  If you know you'll be freezing them, then take the meatloaves out of the oven a few minutes early so when they are reheated the meatloaves won't overcook.  Using the "reheat" setting on the microwave will help this as opposed to using the "high" setting.

Did you like the Italian meatloaf with marinara sauce?  Please leave a comment and star rating letting us know how you liked it and/or any comments to help improve the post for other readers.  Please be kind….we try our best!

Keep up to date on our new recipes and “how to techniques” by signing up for our weekly newsletter and by following us on Pinterest, Instagram or Facebook.  Thanks for your feedback and your love.

Thanks for visiting us!

Please follow and like us: