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Ya’Eat Cooking Channel- Servings: 6-8 | Prep Time 15 minutes | Cooking Time: 30 mins. Today’s recipe is Meatball Loaf Parmesan with Rigatoni. This Meatball Loaf Parmesan Recipe will impress you, your family members, friends, and guests. Don't miss out on this easy recipe that is sure to be a hit in your house. Join us for Season 2 | Ep. 10 | Recipe #58. On Ya'Eat we specialize in Italian and Seafood Recipes but do so much more.


  • 1 ½ - 2 lb. ground meatloaf mix (beef, pork, and veal)

  • 6 garlic cloves (roasted or sautéed)

  • 4-6 oz. Italian seasoned breadcrumbs

  • 2 slices white bread (cubed crust removed)

  • 2-3 large eggs

  • 3 oz. water.

  • 4 oz. pecorino romano cheese (grated)

  • 1 lb. fresh mozzarella cheese

  • 3 oz. chopped parsley

  • 3 oz. chopped fresh basil

  • 1 tsp. oregano (optional)

  • 1 tbsp. salt

  • 1 tsp. black pepper

  • (additional salt and pepper to taste)


  1. Start by making a marinara sauce, if you have at least a quart already you are good to go!

  2. Brown whole garlic cloves in extra virgin olive oil, remove and set aside. (if you are making sauce, cook garlic for both sauce and meatball mix.

  3. Remove crust from white bread and cut into cubes.

  4. Add eggs and water to a bowl and mix together. Add cubed bread and break down the bread with the egg mixture until smooth.

  5. Add, salt and pepper, pecorino romano cheese, chopped basil, parsley, and garlic and mix together.

  6. Add meatloaf mix and blend well.

  7. Add breadcrumbs until you get a nice consistency. Not too dry and not too moist… Just right! This is the tricky part, and it comes with practice.

  8. Now you cannot eat raw ground meat and raw eggs, so make a little paddy, pan fry and taste it. You can adjust seasoning before you start the meatball loaf process.

  9. Now that you know that the meatball mix tastes really good, you can portion the meatball mixture by placing it in an 8 oz. cup and removing it from the cup, and flattening it out on foil or parchment paper.

  10. Now you should have what looks like an 8 oz. 1 in thick burger paddy.

  11. Add 3 slices of fresh mozzarella cheese to the center, and fold in each side, and roll it like sushi, make sure you pinch the seams together. Use foil or paper to help tighten the loaf, just like a sushi roll.

  12. Coat sauté pan with extra virgin olive oil and on medium heat and brown the meatball loaf on all sides. Place on a baking tray and into a preheated oven at 375 degrees F and bake for 10-15 minutes or until the internal temperature is 160-170 degrees F.

  13. Remove from oven and check the internal temperature.

  14. Coat a baking tray with some marinara sauce, place meatball loaf on top of the sauce, coat the meatball loaf with more sauce, and top with fresh mozzarella cheese and pecorino romano cheese and place back in the oven until the cheese melts.

  15. Serve with your choice of pasta.

  16. You are done... Nice Job and Enjoy. 😊


  • 2 28 oz. Cans Whole or Crushed Tomatoes. (San Marzano Preferred)

  • 4 Cloves Garlic.

  • ¼ cup Fresh Basil.

  • ¼ cup Fresh Parsley.

  • ¼ cup Extra Virgin Olive Oil. (EVOO)

  • Salt and Pepper. (to taste)


  1. Start by peeling the garlic and try to leave it whole.

  2. Add Extra Virgin Olive Oil and Garlic to the pot, brown garlic, remove, and set aside.

  3. Add Tomatoes, Chopped Garlic, Chopped Basil, Chopped Parsley, and Salt, and Pepper to taste.

  4. If you have whole tomatoes, you will need to blend them down first or use a hand mixer. (Leave a little chunky)

  5. Cook for 30 minutes on a low simmer.

  6. Sir every ten minutes or so.

  7. You are done... Nice Job and Enjoy. 😊



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