Description
These Italian Meatloaf Muffins are a delicious twist on classic meatloaf, baked in a muffin pan for individual servings. They feature a savory blend of ground beef and Italian sausage, mixed with aromatic onions, garlic, herbs, and Parmesan, all stuffed with gooey mozzarella cheese and topped with a flavorful marinara sauce. Perfect for a family dinner or meal prep, these muffins are easy to bake and packed with Italian flavors.
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 use hot Italian sausage for more spice)
Assembly
- 4 ounces block-style mozzarella cheese, cut into 12 cubes
- ½ cup marinara sauce (for topping)
Instructions
- Preheat and prepare the pan: Preheat your oven to 400°F (200°C). Lightly spray a standard muffin pan with non-stick cooking spray to prevent sticking.
- Sauté onion and garlic: 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 from heat and transfer the mixture to a large bowl to cool slightly.
- Mix meatloaf ingredients: To the cooled onion and garlic mixture, add half of the marinara sauce (½ cup), the beaten egg, Italian bread crumbs, grated Parmesan cheese, chopped parsley, Dijon mustard, dried oregano, kosher salt, and black pepper. Mix well to combine. Add the ground beef and Italian sausage to the bowl and thoroughly mix with your hands until all ingredients are evenly incorporated.
- Form the muffins with cheese: Divide half of the meatloaf mixture evenly among the 12 muffin cups, pressing down lightly. Place a cube of mozzarella cheese into the center of each muffin, then top with the remaining meatloaf mixture, pressing gently to cover the cheese completely.
- Add marinara and bake: Spoon the remaining ½ cup of marinara sauce evenly over the tops of the meatloaf muffins. Place the muffin pan on a rimmed baking sheet to catch any drips and bake in the preheated oven for about 30 minutes, or until the internal temperature of the meat registers 165°F (74°C) and the muffins are hot and bubbly.
- Rest and serve: Remove the muffin pan from the oven and allow the meatloaf muffins to rest for a few minutes. Using a slotted spoon, carefully transfer the muffins to a serving platter. Garnish with additional chopped parsley if desired, and serve warm.
Notes
- For a spicier version, use hot Italian sausage instead of mild.
- Ensure the meatloaf reaches an internal temperature of 165°F for safe consumption.
- These muffins can be prepared ahead of time and refrigerated before baking.
- Reheat leftovers in the oven or microwave until heated through.
- If gluten-free, substitute the bread crumbs with gluten-free bread crumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
