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–+ servings
Meatloaf muffins topped with marinara sauce on a platter.

Italian Meatloaf Muffin Recipe

This Italian meatloaf muffin recipe is an easy way to share individual servings of meatloaf. Top it with a tasty homemade marinara sauce or catchup for a new take on a classic dinner recipe. Mini meatloaf portions are easy to freeze in lunch or dinner portions and make great left-overs.
Course: entree
Cuisine: American
Servings: 30
Prep Time: 45 minutes
Cook Time: 30 minutes

Equipment

Ingredients
 

  • MARINARA SAUCE
  • 2 tablespoons olive oil
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 2 tablespoons balsamic vinegar
  • 1 cup red wine
  • 28 ounces crushed tomatoes
  • 1 teaspoons dried oregano
  • 1 teaspoons dried basil
  • ¼ cup fresh basil (optional)
  • 1 onion (finely chopped or grated)
  • MEATLOAF
  • 2 eggs (beaten)
  • ½ cup carrots (grated, 1 carrot)
  • 1 cup fresh parsley (loosely packed)
  • 2 tablespoons dijon mustard
  • 2 tablespoons worcestershire sauce
  • 3 cloves garlic (minced)
  • 2 teaspoons oregano
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 ½ lbs ground chuck
  • ½ lb ground pork
  • 2 cups mozzarella cheese (shredded)
  • 2 cups Panko

Instructions
 

  • Marinara Sauce: Heat olive oil in a large skillet over medium high heat until hot. Add onion and reduce heat, cook until soft, about 5 minutes. Add garlic and cook an additional minute. Add balsamic vinegar and cook until it is reduced by half. Add wine and cook, stirring until slightly reduced.
  • Add crushed tomatoes and dried seasoning. Stir to combine and reduce heat to low and simmer until it thickens 20-30 minutes. Add fresh basil if desired. This makes more than you will need for the meatloaf.
  • Meatloaf: Preheat oven to 375º and spray 30 muffin tins with cooking spray.
  • In a large bowl, combine the eggs, onion, carrot, parsley, mustard, Worcestershire sauce, garlic, oregano, salt and pepper and mix well.
  • Add the beef, pork, mozzarella, bread crumbs and ½ cup of marinara sauce. Gently mix to combine but don’t over mix.
  • Using an ice-cream scoop add to muffin tins filling them to the top. Spoon about a tablespoon of marinara on top.
  • Bake for 25-30 minutes until a meat thermometer reads 160º. Remove and let cool slightly before removing from the pan. Top with additional marinara if desired.
  • In the alternative you can place the meat on a rimmed baking sheet and shape into a 6 x 4 inch loaf and brush the top with marinara. Bake for about 1 hour 15 minutes until the meat thermometer registers 160º.
Barbara's Notes + Tips
  • If you don't want to make your own marinara sauce, use a good quality marinara sauce like Rao's
  • You can substitute ground turkey or chicken for beef if you prefer. Remember that you might need more salt and spices to flavor up the meat if you go that route.
  • If you want to turn this meatloaf muffin into a slider, place them on top of a challah roll and you can enjoy the same recipe in multiple forms.
  • This recipe can be halved for 15 muffins or you can make 12 muffins and 1 loaf of meatloaf. 
  • This freezes well, just let it come to room temperature before freezing. To reheat, place in a 350º oven for about 10-15 minutes.

Nutrition

Calories: 201kcal | Carbohydrates: 9g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 348mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin A: 476IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 2mg