Serves 4


These prepared-on-the-stovetop loaves are like a cross between meatballs and meatloaf… and what could be wrong with that? Serve with olive-oil mashed potatoes, polenta, or just some crusty bread for dipping. Leftovers make a great meatloaf parm sandwich.


  • 1/2 cup bread crumbs
  • 1/3 cup milk
  • 1 1/2 pounds meatloaf mix (beef/pork/veal)
  • 1 large egg, beaten
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup grated zucchini
  • 3/4 cup grated Grana Padano, plus more for serving
  • 3 scallions, finely chopped
  • 6 tablespoons chopped fresh Italian parsley
  • 2 cloves garlic, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 cups prepared marinara sauce
  • 1 cup grated provolone


Preheat oven to 400 degrees F. Combine the bread crumbs and milk in a large mixing bowl and let sit 5 minutes to rehydrate. Add the meatloaf mix, egg, bell pepper, zucchini, 1/2 cup Grana Padano, the scallions, 1/4 cup parsley, and the garlic. Season with 1 1/2 teaspoons salt and a generous grinding of black pepper. Form into 4 (4-inch long) oval meatloaves.

Heat a large cast-iron or ovenproof nonstick skillet over medium heat. Add the olive oil. When the oil is hot, add the meatloaves and brown all over, about 3 minutes per side. Pour in the marinara. Cover and bake until bubbling, about 15 minutes. Uncover, sprinkle with the provolone and the remaining 1/4 cup grated cheese, and bake until the meatloaves are crusty and cooked through, about 20 to 25 minutes more. Sprinkle with the remaining 2 tablespoons parsley and a dusting of grated cheese and serve.