Spaghetti Meatloaf Recipe Is An Unexpected Budget-Friendly Italian Family Dinner You Must Try by Donna John

Spaghetti and meatballs is on the dinner menu quite a lot at my house. One reason is because I have perfected my homemade Italian meatballs -- and the other reason is because it is a budget-friendly dinner we both love. But sometimes, you have to shake things up to keep dinner exciting. Enter this spaghetti meatloaf recipe.

This Italian-inspired recipe has all the spaghetti and meatballs ingredients and flavors we love, but in meatloaf form. The pasta dinner is quick, easy and fun to make and tastes amazing. This budget high-protein recipe will be joining my dinner rotation.

Photo credit (all photos): Donna John

To make this spaghetti meatloaf recipe you only need basic ingredients. Here is your simple shopping list for this delicious family-friendly comfort food dinner: ground beef, Italian breadcrumbs, Parmesan cheese (Parmesan cheese has health benefits), milk, onion, an egg, fresh garlic or garlic powder, dry Italian seasoning, salt, mozzarella cheese, spaghetti sauce and spaghetti noodles.

Cooking Tip: If you like saucier pasta, buy a larger jar of spaghetti sauce.

The meatloaf is prepared and baked like a traditional meatloaf. The fun comes in when the meatloaf is sliced and topped with spaghetti sauce and cheese, then quickly broiled to melt all the goodness together. The flavorful, juicy meatloaf slices are served on spaghetti pasta that's been bathed in spaghetti sauce. Delicious! Plus, the recipe is high in protein.

Serve this delicious Italian meatloaf and pasta for dinner with your favorite side dishes. We like fresh garlic bread and a fresh, crispy garden salad or Caesar salad.

Cuisine: American / Italian
Prep Time: 15 minutes
Cook Time: 1 hour and 15 minutes (ovens vary)
Total Time: 1 1/2 hours
Servings: 6 to 8

Ingredients

• 2 pounds ground beef
• 1 cup Italian dry breadcrumbs
• 1/2 cup Parmesan cheese, grated, plus more for serving
• 1/2 cup milk (or evaporated milk)
• 1 onion, chopped fine
• 1 egg
• 4 cloves garlic or 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon salt (or to taste)
• 6 slices mozzarella cheese
• 24 ounces (1 jar) spaghetti sauce (divided)
• 16 ounces spaghetti noodles

Here's how to make it: 

1. Put the breadcrumbs, Parmesan cheese, milk, onion, egg, garlic or garlic powder, Italian seasoning and salt into a mixing bowl.
   
2. Stir well to combine.
   
3. Add the ground beef and mix with your clean hands. Do not overmix.
   
4. Put the meat mixture into a loaf pan that's been lined with parchment paper coming over the sides. (This will help you remove the meatloaf later.) Bake in a preheated 375-degree F oven for 45 minutes.
   
5. Remove the meatloaf from the oven and top with about 1/2 cup of the spaghetti sauce. (You can sprinkle with more Parmesan, too, if desired.)
   
6. Bake another 15 minutes, or until the meatloaf is cooked through. The meatloaf is cooked through at 165 degrees internal temperature on a food thermometer.
   
7. Remove the meatloaf from the oven and let it rest about 10 minutes before carefully removing by lifting the sides of the parchment paper.
   
8. While the meatloaf rests, cook the spaghetti noodles according to package directions. Drain and stir in about 1 cup of the marinara sauce. (If you like it saucier, add more!)
   
9. Cut the meatloaf into six slices and lay them on a baking sheet. (You can cut the meatloaf slices thinner, if desired. Just cut more cheese slices to cover.)
   
10. Top with more marinara sauce (about 1 cup) and a slice of mozzarella, Sprinkle with more grated Parmesan, if desired. (You can put the spaghetti sauce under the cheese or on top. I did a combination of both.)
    
11. Broil the meatloaf slices for about 2 minutes, or until the cheese melts.
    
12. Serve the meatloaf slices over the top of the sauced spaghetti. (Sprinkle with fresh parsley or parsley flakes, if desired.)
    
13. Store any leftover meatloaf and pasta in an airtight container in the fridge. Reheat in the microwave. You can also freeze for quick dinners later.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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