Meatloaf Marsala is baked ground beef, Italian flavors, and a Marsala wine sauce with sautéed mushrooms poured over the top.
I happen to really like chicken Marsala and decided I could get those same great flavors into a meatloaf. Because who doesn’t want to elevate a loaf of meat?
What type of wine is Marsala?
Marsala wine comes in both red and white, and sweet and dry. It is a fortified wine, which means additional alcohol is added to bring it’s alcohol content up.
Marsala wine is originated in the small town of Marsala in Sicily, Italy.
Which type of Marsala wine is used to cook with?
Dry Marsala wine is traditionally used and preferred in cooking savory dishes.
Ingredients for Meatloaf Marsala
- Ground Beef or Ground Chicken
- Italian Seasoning
- Garlic Powder
- Onion Powder
- Broth (Use beef broth for the ground beef. If using ground chicken use chicken broth.)
- Large Eggs
- Black Pepper
- Grated Parmesan
Ingredients for Marsala Gravy
- Baby Bella Mushrooms
- Garlic, minced
- All-Purpose Flour
- Beef Broth
- Chicken Broth
- Marsala Wine
- Heavy Whipping Cream
- Fresh Parsley
Meatloaf Marsala can be made ahead. I recommend mixing all of the meatloaf ingredients and refrigerating for up to 24 hours prior to baking.
The Marsala sauce can be made ahead as well. Store in an airtight container until ready to use within 3-4 days. Once it is ready to be eaten, place in a saucepan on the stove and heat through.
How long does meatloaf Marsala last?
In the refrigerator, it can last up to 3-4 days.
Try these other great meals!
- Air Fryer Chicken Parmesan
- Bruschetta with Tomato and Basil
- Cajun Chicken Fettuccine Alfredo
- Chicken Marsala
- Cream of Mushroom Soup
- Creamed Chipped Beef on Toast
- Fettuccine Alfredo
- Five-Cheese Lasagna Fritta
- Garlic Bread Soup
- Instant Pot Beef Stroganoff
- One-Pan Baked Chicken Parmesan & Penne
- One-Pot Creamy Three-Cheese Chicken & Spinach Pasta
- Shrimp in Garlic Wine Sauce
Vegetable Sides for Meatloaf Marsala
- Air Fryer Baby Potatoes
- Bacon-Wrapped Asparagus
- Garlic Roasted Brussels Sprouts
- Garlic Parmesan Roasted Carrots