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Spicy Italian Meatloaf on a big platter with mashed potatoes and green beans.

Spicy Italian Meatloaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Ben
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 Servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


This is a tasty, easy meatloaf with a tad of spicy Italian flare. Our Spicy Italian Meatloaf combines all of the great flavor of Italian food with the comfort of meatloaf to make a perfect easy dinner that will fill you up.


  • 2 eggs, beaten
  • ⅔ cup milk
  • ½ cup chopped onion
  • ½ cup shredded carrot
  • 1 ½ cup Progresso Italian bread crumbs
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 30 Hormel pepperonis(60g), chopped
  • 1 Pound lean hamburger
  • ½ Pound hot Italian sausage
  • 1 teaspoon salt
  • ½ teaspoon pepper

For Topping

  • ½ cup crushed tomato (or tomato sauce)
  • ½ cup packed brown sugar
  • 1 teaspoon yellow mustard
  • ½ teaspoon Worcestershire sauce


  1. Preheat oven to 350° Fahrenheigt
  2. Add beaten eggs and milk to large dish and mix.
  3. Stir in onion, carrots, breadcrumbs, cheese, and mix well.
  4. Add Pepperoni, ground burger, sausage, salt and pepper.
  5. Using hands, mix all of this really well.
  6. Spread evenly in meatloaf dish
  7. Bake on the middle rack of the oven for 30 minutes.
  8. While cooking mix all topping ingredients and set aside.
  9. At 30 minutes, spread topping evenly over the top of the meatloaf and bake for another 30 minutes.
  10. Using a thermometer, make sure internal temp hits 160° Fahrenheit.
  11. Let stand for 10 minutes and then serve!


  • If you don’t want it quite as spicy, use regular Italian sausage
  • If you want it spicier, try adding a teaspoon of red pepper flakes before you mix everything up.
  • Don’t be afraid to get your clean hands in there to mix all the ingredients up. 
  • I recommend Progresso Italian Breadcrumbs, but other brands will work (or my homemade breadcrumbs recipe ) in a pinch.
  • I use Hormel Pepperoni, as they are widely available. Other brands work.
  • Use a meat thermometer to make sure your ground beef hits 160° Fahrenheit.