Marcelle’s Italian Meat Loaf

Yield 8-10
6 ratings


  • 1 pound ground chuck
  • 1/2 pound lean ground pork
  • 1/2 pound ground veal
  • 1 pound Italian sausage, removed from the casing and crumbled
  • 1/2 cup finely chopped onions
  • 1 tablespoon finely chopped garlic
  • 3 cups bread crumbs
  • 3 tablespoons chopped parsley
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried oregano leaves
  • 2 eggs, lightly beaten
  • 1/2 cup tomato sauce
  • 1/2 cup dry red wine
  • 1/2 cup chopped green olives
  • 1 cup grated mozzarella cheese


  1. Preheat the oven to 375 degrees. Combine all of the ingredients except the mozzarella in a large mixing bowl. Mix well, but do not overwork. Form the mixture into a large loaf (the size of football) and place it in a large, lightly greased baking pan. Bake for about one hour or until the juices run clear.
  2. Sprinkle the top with the mozzarella cheese. Bake for about five minutes more or until the cheese melts.
  3. Remove it from the oven and let stand for about 10 minutes before slicing. Serve with lots of crusty Italian bread and thin spaghetti tossed with olive oil and a goodly amount of minced garlic.