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20Jan, 23
Clean Food Love
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CFC’s Ultimate Italian-Inspired Meatloaf

Throughout the colder months, our meatloaf recipes have become VERY popular here on the website. I’ve noticed that many people are printing these recipes, and within our private Challenge groups, we see all of your awesome pictures and raving reviews of our current meatloaf recipes (like our Meat Loaf Dinner and our Clean Easy Meatloaf) just about every day.

So, I was thinking that it’s time to share a BRAND-NEW meatloaf recipe to mix things up a bit and give you more delicious dinnertime options this winter.

CFC’s Ultimate Italian-Inspired Meatloaf is not your average meatloaf by any measure! So much flavor. So good in every possible way.


If you’re a meatloaf-lovin’ family, then you’ll likely have everyone requesting/begging for this weekly – so brace yourself 😅

We’ve added chopped vegetables for flavor and texture, TWO different types of cheese (you’re welcome), and Italian seasoning for a distinctive flair, along with some Italian sausage to really BEEF IT UP 🤣.

Ok…my dumb Dad jokes aside, Italian-Inspired Meatloaf is SERIOUSLY hearty, extremely satisfying, rich in dimension, and all-around insanely delectable. Oh ya…this is ALSO GREAT for those who are gluten-free or just trying to avoid gluten because this recipe calls for almond flour instead of oats like our other recipes do.

Oh my gosh, just wait until the enticing aroma fills your whole kitchen while it’s baking. This is the type of thing where your family starts swarming the kitchen asking whats for dinner because they can smell something really good cooking.

🧀 Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.

🍅 If you don’t want to make your own Ketchup, I’ve recently really enjoyed True Made Foods Veggie Ketchup. It’s surprisingly very good!

Serve Your Beautiful Meatloaf With:

10 servings


  • 1 Tbsp grass-fed butter or ghee, or avocado oil
  • 1 medium onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1 large carrot, finely chopped or shredded
  • 3 fresh garlic cloves, pressed
  • 1 Tbsp Italian seasoning
  • 2 lb lean ground beef
  • 1 lb ground Italian sausage
  • 1 large egg, beaten
  • 1 cup freshly shredded mozzarella
  • 1/2 cup ground parmesan cheese
  • 1/2 cup almond flour
  • sea salt and ground pepper, to taste
  • 2 Tbsps Dijon mustard
  • 1/4 cup of homemade ketchup


Preheat your oven to 350 degrees f and line a 5×9 loaf pan with parchment paper.

Heat a large skillet over medium heat. Add the butter and once melted, stir in the onion, celery, carrot, garlic, and Italian seasoning. Sauté, stirring frequently, for about 5 minutes.

In a large bowl, add the ground beef, sausage meat, egg, mozzarella, parmesan, almond flour, and a pinch of sea salt and pepper.

Once the veggies are done cooking, transfer them to the large bowl with the meat.

Stir very thoroughly to combine everything well.

In a small bowl, whisk the mustard together with the ketchup.

Transfer the meat mixture to your prepared pan, then spread your ketchup/mustard mixture over the meat.

Bake for 45-50 minutes, or until the internal temperature reaches 160F.

Allow it to rest for 10 minutes before slicing and serving.

Serve your meatloaf slices over mashed potatoes and steamed broccoli.

Meatloaf stays good in the fridge if sealed well for up to 4 days. Reheats GREAT which makes this ideal for future lunches.



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