Brutto ma Buono: This Italian Meatloaf is “Ugly but Good”

Name: Brutto ma Buono: Italian Meatloaf
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 3 lbs. traditional meatloaf mix (beef, pork, veal); 2 cups Spanish onion, minced; 3 cloves garlic, minced; 2 tbs. Italian parsley leaves, fine chopped; 4 tsp. Kosher salt; 2 tsp. ground black pepper; 4 eggs, beaten; 1 cup Parmigiano-Reggiano cheese; 2 cups plain breadcrumbs; 1 cup whole milk; 1 cup marinara sauce; 1/4 cup extra virgin olive oil

We recommend this recipe for an Italian meatball inspired meatloaf that makes up in taste for what's lacking in appearance.

By Andrew Cotto

9:00 AM EST on January 15, 2025

My Italian meatloaf is basically a giant meatball shaped into a football. I'm not sure why I started doing this year's ago, though it probably was my fondness for meatloaf combined with the lack of desire one day to round off a tray of.

What I do know is that the end result is very good but also ugly. There's nothing aesthetically appealing about a huge hunk of baked meat, though baked ground beef, veal and pork (classic meatball mixture) enhanced by aromatics, tightened by egg and breadcrumb and cheese, infused with marinara sauce tastes so good (despite appearances).

Thankfully, Italians have a fun expression for the rare occasion when their delicacies don't meet the appearance of their flavor: Brutta ma buona (ugly but good). This is most common in a traditional cookie actually named Brutti ma Buoni. I'm happy to appropriate that moniker here as it certainly applies!

Close your eyes and enjoy!

Brutto ma Buono: Italian Meatloaf

Recipe by andrewappetito

0.0 from 0 votes

Servings

6-8

servings

Prep time

minutes

Cooking time

minutes

Ingredients

3 lbs. 3 traditional meatloaf mix (beef, pork, veal)
2 cups 2 Spanish onion, minced
3 cloves 3 garlic, minced
2 tbs. 2 Italian parsley leaves, fine chopped
4 tsp. 4 Kosher salt
2 tsp. 2 ground black pepper
4 4 eggs, beaten
1 cup 1 Parmigiano-Reggiano cheese
2 cups 2 plain breadcrumbs
1 cup 1 whole milk
1 cup 1 marinara sauce
1/4 cup 1/4 extra virgin olive oil

Directions

In a saucepan, heat the EVOO over medium heat.
Add the onion and sauté until nearly translucent (around ten minutes).
Add the garlic, incorporate and sauté a few minutes more (until the garlic has gone soft and pale).
Remove the pan from heat and allow onion/garlic mixture to cool.
In a large mixing bowl, combine the three meats with all of the other ingredients (including the cooled onion and garlic combination).
Mix gently together with your hands until there is a consistency.
Preheat the oven to 350 °F.
Line a bake sheet with foil and lightly coat with olive oil.
Shape the mixture into an oval, patting to remove air pockets.
Bake for 40-50 minutes until firm.
Allow to cool for ten minutes out of the oven before serving.