Italian Meatloaf

This meatloaf has a wonderful, savory flavor!  The best part about this recipe is that some meat can be set aside to add to a meal later in the week!  Cook once, eat twice…now we’re talking!


  • 1/2 cup whole milk
  • 1 Egg, beaten
  • 1 tsp. dried thyme
  • 1 1/2 tsp. salt
  • 1 1/2 tsp black pepper
  • 2 pounds ground beef
  • 1 pound ground pork
  • 1 1/2 cups Italian bread crumbs
  • 2 Tbsp minced garlic (oil-packed)
  • 2 tsp olive oil
  • 1 jar prepared gravy (optional)

Preheat oven to 350 degrees.  Line a 11′ x 17′ baking pan with foil and spray with cooking spray.

In a small dish, mix milk, egg, thyme, salt and pepper with a fork.  Set aside.  Place the beef, pork, bread crumbs, and garlic in the pan and mix with hands.  Gradually drizzle in the milk mixture while still mixing with the other hand until all the liquid is absorbed.  Shape the mixture into 2 loaves, about 9″x 5″, parallel with the shorter side of the pan, about 5 inches apart.  Drizzle 1 tsp of the oil over each loaf.

Bake for about 50 minutes or until a thermometer inserted into the center reads 160 degrees.  Let stand 15 minutes before slicing. Serve with prepared gravy if desired.

Note: You may cut off 3/4 of one loaf and set aside for another dish later in the week (either added to a pasta dish or  Italian Vegetable Soup, see recipe). Allow to completely cool before packaging and refrigerating up to 3 days.


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