Preheat oven to 375°. In large bowl, combine 3/4 cup tomato sauce, crumbs, egg, onion, salt and oregano; add beef. Mix lightly but thoroughly. Cut 2 pieces of waxed paper 15 in. long. Place meat mixture in center of 1 rectangle; cover with the other.
With a rolling pin, press meat into a 13x9-in. rectangle. Remove top sheet of waxed paper. Top with cheese, mushrooms and remaining tomato sauce. Roll up meat, jelly-roll style, starting at a narrow end; use waxed paper to help. Place meat seam side down; seal ends securely. Place in a greased 9x5-in. loaf pan.
Bake for 30 minutes. Drain; bake until a thermometer reads 160°, 25-30 minutes longer. If desired, serve the meat loaf with marinara and oregano.
Italian Meatloaf Tips
Can you use fresh mushrooms instead of canned mushrooms for Italian meatloaf?
Yes! We suggest slicing the mushrooms and cooking them first to get most of the moisture out. Then, drain and use them as directed in the recipe. Baby Bella and regular white mushrooms work best.
How can you make Italian meatloaf without a loaf pan?
If you don’t have a loaf pan on hand, place the rolled-up loaf, seam side down, on a greased 13x9-in. baking dish. A sheet pan works in a pinch, too. Or simply follow this meatloaf recipe that doesn't require a loaf pan.
What can you serve with Italian meatloaf?
Slice the meatloaf, then sear it in a frying pan to get the faces crispy. Serve on sourdough bread or an Italian roll with marinara sauce and cheese, a concept inspired by this delicious recipe.