Description
These Italian Meatloaf Muffins transform classic meatloaf into convenient, individual portions packed with rich Italian flavors. Each muffin features a gooey mozzarella cheese center and is baked with a spicy marinara topping, making for an easy and delicious dinner perfect for six servings.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- ½ cup finely chopped yellow onion
- 3 large garlic cloves, minced
Meatloaf Mixture
- 1 cup your favorite marinara sauce, divided (preferably spicy marinara)
- 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 extra flavor
- 4 ounces block-style mozzarella cheese, cut into 12 cubes
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F. Lightly spray a regular-sized muffin pan with non-stick cooking spray to prevent sticking.
- Sauté Onions and Garlic: Heat a medium skillet over medium to medium-high heat, then add olive oil. When the oil is hot, add the finely chopped onion and sauté for 3 to 5 minutes until softened, stirring occasionally. Add minced garlic and sauté for an additional 3 minutes. Remove from heat and transfer this mixture to a large bowl to cool slightly.
- Make Meatloaf Mixture: To the cooled onion and garlic mixture, add ½ cup marinara sauce, beaten egg, Italian bread crumbs, Parmesan cheese, fresh parsley, Dijon mustard, dried oregano, kosher salt, and freshly ground black pepper. Mix gently but thoroughly to combine all ingredients.
- Add Meats: Incorporate the ground beef and Italian sausage into the mixture, using your hands to combine everything thoroughly but gently.
- Fill Muffin Cups: Lightly press about half of the meat mixture evenly into each of the 12 muffin cups. Place one cube of mozzarella cheese in the center of each cup, then cover the cheese with the remaining meatloaf mixture, making sure to seal the cheese inside.
- Add Topping and Bake: Spoon the remaining ½ cup marinara sauce evenly over the tops of each meatloaf muffin. 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 bubbling.
- Rest and Serve: Remove the pan from the oven and let the muffins stand for a few minutes. Use a slotted spoon to carefully transfer the meatloaf muffins to a serving platter. Optionally, sprinkle with additional chopped fresh parsley before serving.
Notes
- Using spicy marinara sauce or hot Italian sausage can elevate the flavor if you prefer a bit of heat.
- Be sure to seal the mozzarella cheese centers completely to prevent leaking during baking.
- Letting the muffins rest a few minutes after baking helps retain their shape and juiciness.
- For a gluten-free version, substitute the Italian bread crumbs with gluten-free bread crumbs.
- These meatloaf muffins reheat well and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
