Sicilian meatloaf with tomato sauce is cozy, flavorful comfort food with a bright tomato finish and a hint of Sicilian herbs. I’ve made this version many times for weeknight dinners and small gatherings, and it always comes out moist and deeply savory. For an easy holiday starter, try our baked brie with cranberry sauce as a complementary appetizer.
Why Make This Recipe
- Deep, comforting flavors from a mix of beef and pork plus a rich, slightly sweet tomato sauce make this a family favorite.
- It reheats and freezes well, so it’s great for meal prep or leftovers.
- The recipe is flexible for weeknights or special occasions and pairs easily with simple sides.
- Nutrition-wise it provides protein and can be balanced with a salad or roasted vegetables.
- I love this meatloaf because the tomato sauce keeps it moist and the fennel seed adds a gentle Sicilian note I don’t find in other meatloaves; try it once and you’ll notice the difference.
For a bright baked-fruit dessert to finish the meal, this goes wonderfully after baked nectarines with cinnamon honey sauce.
Recipe Overview
Prep time: 20 minutes.
Cook time: 1 hour to 1 hour 15 minutes at 350°F (175°C).
Total time: about 1 hour 35 minutes including resting.
Servings: 6–8. Difficulty: Easy to Medium.
Method: Mix ground meats with breadcrumbs, egg, cheese and seasonings, shape into a loaf (or use a 9×5-inch loaf pan), bake at 350°F (175°C) until internal temperature reaches 160°F (71°C), then spoon a tomato sauce over and bake a few minutes more.
If you want a lighter protein alternative for the same menu, consider pairing with baked salmon meatballs with avocado sauce for another main-course option.
My Experience Making This Recipe
I tested this meatloaf on both a rimmed baking sheet and in a loaf pan; the free-form loaf on a sheet developed better caramelized edges. I also found that letting it rest 10–15 minutes before slicing keeps slices intact and juicy.
How to Make Sicilian Meatloaf with Tomato Sauce
Start by whisking 1 large egg with 1/3 cup whole milk and 1/2 cup plain breadcrumbs to soften them. In a large bowl, combine 1 lb (450 g) ground beef, 1/2 lb (225 g) ground pork, 1/2 cup grated Pecorino or Parmesan, 1 small finely chopped onion, 2 cloves minced garlic, 1 tsp fennel seed (lightly crushed), 1 tsp salt, 1/2 tsp black pepper, and the soaked breadcrumb mixture; mix gently to combine. Shape into a loaf or press into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for 50–60 minutes; spoon 1 to 1 1/2 cups homemade or good-quality store tomato sauce over the loaf, then return to the oven for 10–15 minutes. Use an instant-read thermometer to confirm an internal temperature of 160°F (71°C), then rest 10–15 minutes before slicing.
Expect the loaf to release juices while baking; those mix with the sauce to make a natural pan sauce that you can spoon over each serving.
Expert Tips for Success
- Don’t overmix the meat: stir just until ingredients are evenly distributed to keep the texture tender. Use a fork or your hands for short, gentle work.
- Use a mix of beef and pork (75/25 beef to pork ratio is ideal) for both flavor and moisture. Pork adds fat and richness.
- Toast and crush fennel seeds lightly in a skillet to bloom aroma before adding; this intensifies the Sicilian flavor.
- Use an instant-read thermometer and pull the loaf at 160°F (71°C). Residual heat will carry it a few degrees and finishing in the sauce prevents drying.
- For best browning, bake free-form on a rimmed baking sheet lined with parchment; a loaf pan yields neater slices but less crust.
For ideas on make-ahead techniques and sauce prep that save time, I sometimes use tips adapted from recipes like make-ahead saucing tricks in creamy pasta recipes.
How to Serve Sicilian Meatloaf with Tomato Sauce
- Serve slices over mashed potatoes, polenta or creamy polenta for a comforting plate.
- Pair with a simple green salad dressed in lemon and olive oil and some roasted vegetables for color and balance.
- For a family-style meal, pass the loaf whole on a wooden board and spoon extra sauce on top for a rustic presentation.
- If you want an appetizer pairing, the savory meatloaf precedes a warm cheese plate like baked brie with cranberry sauce beautifully.
Storage and Reheating Guide
Refrigerate cooled meatloaf in an airtight container for up to 4 days. For longer storage, freeze slices or the whole loaf wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently in a 325°F (160°C) oven covered with foil for 15–25 minutes (times vary with thickness), or microwave covered on medium power in 60–90 second intervals until 140°F (60°C). Add a splash of tomato sauce or stock when reheating to prevent dryness.
Recipe Variations
- Gluten-free: substitute gluten-free breadcrumbs or use crushed gluten-free crackers; ensure any store-bought sauce is gluten-free.
- Dairy-free: omit the cheese and use 1 Tbsp nutritional yeast for a savory boost; use dairy-free milk for the breadcrumb soak.
- Spicy Sicilian: add 1–2 tsp red pepper flakes and a pinch of smoked paprika for heat and depth.
- Herb and olive: fold in 1/3 cup chopped kalamata olives and 2 Tbsp chopped fresh parsley for a briny, bright variation.
Nutritional Highlights
This meatloaf is a good source of protein and iron from the mixed meats. Using leaner cuts reduces saturated fat, and pairing with vegetables increases fiber and vitamins. Allergen note: contains egg, milk, and gluten unless you substitute gluten-free breadcrumbs and dairy-free options; portion guidance is about 4–6 oz (115–170 g) cooked meatloaf per adult serving.
Troubleshooting Common Issues
- Dry meatloaf: likely overcooked or overmixed. Reduce oven time slightly, use a mix with some pork or add a tablespoon of olive oil, and avoid overworking the meat.
- Loaf falls apart when slicing: let it rest at least 10 minutes to set. For neater slices, chill for 20–30 minutes before cutting.
- Sauce too thin: simmer the tomato sauce uncovered for 10–15 minutes to reduce and concentrate flavors before spooning on the loaf.
Frequently Asked Questions
Q: Can I make this meatloaf ahead and bake the day I serve it?
A: Yes. Mix and form the loaf, cover tightly, and refrigerate up to 24 hours. Bring to room temperature for 20–30 minutes before baking and add a few extra minutes to the baking time if it’s chilled through.
Q: What internal temperature should the meatloaf reach for safe eating?
A: Aim for an internal temperature of 160°F (71°C) measured in the center with an instant-read thermometer. This ensures ground beef and pork are safely cooked while remaining moist.
Q: Can I use only beef or only pork?
A: You can, but a blend (about 1 lb beef to 1/2 lb pork) gives better texture and flavor. All-beef can be drier, while all-pork will be richer; adjust the fat content to keep the loaf moist.
Q: How do I make a thicker, richer tomato sauce for this meatloaf?
A: Sauté 1/4 cup finely chopped onion and 1 clove garlic in 1 Tbsp olive oil until soft, add a 14-oz can crushed tomato, 1 tsp sugar, salt and pepper, and simmer uncovered for 15–20 minutes. Stir in 1 Tbsp tomato paste for body and finish with a splash of red wine or balsamic for depth.
Print
Sicilian Meatloaf with Tomato Sauce
- Total Time: 90 minutes
- Yield: 6-8 servings 1x
- Diet: None
Description
A cozy and flavorful comfort food, this Sicilian meatloaf features a mix of beef and pork topped with a rich tomato sauce and hints of Sicilian herbs.
Ingredients
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) ground pork
- 1 large egg
- 1/3 cup whole milk
- 1/2 cup plain breadcrumbs
- 1/2 cup grated Pecorino or Parmesan cheese
- 1 small finely chopped onion
- 2 cloves minced garlic
- 1 tsp fennel seed (lightly crushed)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 to 1 1/2 cups tomato sauce (homemade or store-bought)
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk the egg with milk and breadcrumbs to soften them.
- In a large bowl, combine ground beef, ground pork, cheese, onion, garlic, fennel seed, salt, pepper, and the soaked breadcrumb mixture. Mix gently to combine.
- Shape the mixture into a loaf or press it into a greased 9×5-inch loaf pan.
- Bake for 50–60 minutes until the internal temperature reaches 160°F (71°C).
- Spoon tomato sauce over the meatloaf and return to the oven for an additional 10–15 minutes.
- Let the meatloaf rest for 10–15 minutes before slicing.
Notes
For best results, don’t overmix the meat and let it rest before slicing to maintain juiciness.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg