Total time: 1 hour 45 minutes

Serves: 12


  • 2 pounds Ground Beef
  • 6 slices Crusty Italian Bread
  • 1 cup Whole Milk
  • 1 cup Grated Parmesan
  • 4 whole Large Eggs
  • 1/3 cup Minced Parsley
  • 1 Tablespoon Italian Seasoning
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 12 slices Thin Pancetta (about 4 To 6 Ounces)
  • 2 cans Diced Tomatoes (drained)
  • 1/4 cup Brown Sugar
  • 1 teaspoon Dry Mustard
  • 1 pinch Cayenne Pepper
  • 5 dashes Worcestershire Sauce

Instruction for Italian Meatloaf

Preheat the oven to 350 degrees.

Place the ground beef, milk-soaked bread, Parmesan, eggs, parsley, Italian seasoning, salt, and pepper into a large bowl and smush/knead it around with your hands until everything is completely mixed.
Meanwhile, make the sauce: In a separate bowl, combine the diced tomatoes, brown sugar, mustard, cayenne, and Worcestershire and stir it together.

Place the meat mixture on a drip pan (a pan with a slotted tray on top) and form it into a big honkin’ loaf shape. Arrange the pancetta slices in an overlapping pattern all over the surface then spoon the tomato mixture all over the top. (Leave any excess juices in the bowl.)

Tent the pan with foil and bake it for 40 minutes. Remove the foil and continue baking it for another 30 to 40 minutes, until the internal temperature reaches 160 degrees and the meatloaf is no longer pink in the middle. Cut it into thick slice and serve it with your favorite sides.

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