Description
These Italian Meatloaf Muffins are a fun twist on classic meatloaf, baked in convenient individual portions. Packed with lean ground beef, savory Italian sausage, fresh herbs, and a gooey mozzarella center, these muffins are topped with spicy marinara sauce and baked to perfection. Perfect for an easy weeknight dinner or meal prep, they deliver hearty Italian flavors with a cheesy surprise in every bite.
Ingredients
Meatloaf Mixture
- 1 tablespoon olive oil
- ½ cup finely chopped yellow onion
- 3 large garlic cloves, minced
- ½ cup marinara sauce
- 1 large egg, lightly beaten
- ½ cup seasoned Italian bread crumbs
- 2 tablespoons grated Parmesan cheese
- ¼ cup finely chopped fresh Italian parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound lean ground beef
- 8 ounces mild Italian sausage (or hot Italian sausage for more heat)
Additional Ingredients
- ½ cup marinara sauce (for topping)
- 4 ounces block-style mozzarella cheese, cut into 12 cubes
Instructions
- Preheat and Prepare Pan:
Preheat your oven to 400°F. Lightly spray a standard-sized muffin pan with non-stick cooking spray to prevent sticking.
- Sauté Aromatics:
Heat a medium skillet over medium to medium-high heat and add the olive oil. Once hot, add the finely chopped onion and sauté for 3 to 5 minutes until softened, stirring occasionally. Add the minced garlic and cook for an additional 3 minutes. Remove the pan from heat and transfer the onion and garlic mixture to a large mixing bowl. Let cool slightly.
- Combine Meatloaf Ingredients:
To the cooled onion and garlic mixture, add ½ cup marinara sauce, the beaten egg, Italian bread crumbs, grated Parmesan cheese, chopped parsley, Dijon mustard, dried oregano, kosher salt, and black pepper. Stir until combined. Add the lean ground beef and Italian sausage, then mix thoroughly with your hands until all ingredients are evenly incorporated.
- Assemble Muffins:
Divide half of the meatloaf mixture evenly, pressing it into the bottoms of each of the 12 muffin cups. Place one cube of mozzarella cheese in the center of each cup, then top each with the remaining meatloaf mixture, evenly distributed.
- Add Marinara and Bake:
Top each meatloaf muffin evenly with the remaining ½ cup marinara sauce. Place the muffin pan on a rimmed baking sheet to catch any drips, and bake in the preheated oven for approximately 30 minutes, or until the internal temperature reaches 165°F and the muffins are hot and bubbly.
- Serve:
Remove from oven and let the muffins rest for a few minutes. Use a slotted spoon to carefully transfer the muffins to a serving platter. Optionally, sprinkle additional chopped parsley on top for garnish before serving.
Notes
- You can substitute hot Italian sausage if you prefer a spicier flavor.
- To store leftovers, keep the meatloaf muffins in an airtight container in the refrigerator for up to 3 days.
- Reheat in a microwave or oven until warmed through.
- Make sure each muffin is cooked to an internal temperature of 165°F to ensure meat safety.
- Serve with a side salad or garlic bread for a complete meal.
