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Baked Lemon Meatloaf

A tasty meatloaf is comfort food at dinner time, and then a gourmet sandwich for lunch the next day. This version adds tangy lemon to a flavorful mix of spices, with Parmigiano-Reggiano cheese to add a rich texture.
Course Main Course, Main Dish
Cuisine American


  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 2 large cloves garlic finely chopped
  • 1 pound lean hamburger
  • 1/2 pound bulk hot Italian sausage
  • 2 lemons zest & juice
  • 1/4 cup milk
  • 1 whole egg lightly beaten
  • 4 slices day old bread torn into pieces
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper


  • Preheat the oven to 350°F, and line a 9×5-inch loaf pan with parchment paper.
  • Heat the oil in a skillet and saute the onions and garlic for 5 to 7 minutes, or until softened and fragrant.
  • Allow the onions and garlic to cool and transfer to a bowl. Add the hambruger, Italian sausage meat, lemon zest and juice, milk, egg and bread pieces. Mix together well.
  • Sprinkle the cheese over the mixture, add the Worcestershire sauce, salt and papper, and blend. At this point, you will probably have to do it with your hands.
  • Form a log shape with it, and place it in the prepared loaf pan.
  • Bake for 50 to 60 minutes, until cooked all the way through.
  • Let the meatloaf rest for 5 to 10 minutes before slicing.
Keyword Lemons
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