These savory Stuffed Italian Mini Meatloaves are saucy, cheesy, and loaded with all the classic flavors of Italian meatballs. Baked in individual portions, they store and reheat perfectly, making them a great option for easy meal prep!

Jump to:

• ❤️ Why You'll Love This Stuffed Italian Mini Meatloaf Muffins
• 🛒 Ingredients for Mini Meatloaves
• 🔪 How to Make Italian Mini Meatloaf Muffins
• 💡 Tips
• ☑️ Storage Instructions
• 🍴 What to Serve with Italian Meatloaf
• 🔄 Substitutions and Additions
• Can I Use a Sheet Pan Instead?
• Can I Prep Mini Meat Loaves Ahead of Time?
• Why Are My Meat Loaves Falling Apart?
• How Do I Know They’re Done Without Cutting into Them?
• 🍽️ More Hearty Dinner Recipes

❤️ Why You'll Love This Stuffed Italian Mini Meatloaf Muffins

• All the same flavors of Italian meatballs
• Baked and topped with classic Italian marinara sauce
• A fun spin on meatloaf made in individual servings
• Gooey melted mozzarella cheese inside
• Perfect to meal prep for busy weeknights
• Great for kids

Sometimes you just want something hearty and cheesy without making a mess of your whole kitchen. These Stuffed Italian Mini Meatloaves check all the boxes. They’ve got the flavor of a slow-simmered meatball, but no rolling, browning, or extra dishes.

Each one is stuffed with mozzarella, baked in its own little spot, and finished with a spoonful of marinara. They come out tender, savory, and exactly what you want when you’re craving something hearty and comforting. I like making a batch and keeping them in the fridge so dinner’s already halfway done for the next few days.

Craving more of a traditional-style meatloaf but with a healthier twist? Be sure to check out my Keto Crockpot Meatloaf.

🛒 Ingredients for Mini Meatloaves

• Ground beef: I go with 85% for that perfect balance of flavor and fat.
• Ground pork: Adds a little richness and makes the texture extra tender.
• Marinara sauce: Use a good quality jarred version or homemade if you’ve got it.
• Grated parmesan cheese: Gives it a salty, cheesy depth.
• Almond flour: Keeps it low carb and helps everything hold together.
• Yellow onion, minced: Sautéed for a mellow, slightly sweet base flavor.
• Fresh garlic, minced: Because meatloaf without garlic just isn’t the same.
• Eggs, beaten: Helps bind everything without drying it out.
• Mozzarella cheese: Slice into pieces and freeze to keep that gooey center intact.
• Tomato paste: Adds an extra boost of tomato flavor.
• Olive oil: For sautéing the onion and garlic.
• Fresh parsley, chopped: Adds brightness and freshness.
• Fresh basil, chopped: Gives the meatloaf that signature Italian flavor.
• Salt: Just enough to season the mixture through.
• Ground black pepper: Adds a touch of warmth without being overpowering.

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Skillet
• Ice cream scoop
• Muffin pan

🔪 How to Make Italian Mini Meatloaf Muffins

Take your mozzarella string cheese sticks, line them up on a cutting board and cut them into 4 equally sized pieces, then freeze them for 1 hour or until frozen solid.

Heat a skillet to medium and add in the olive oil and chopped onion.

Sauté for a few minutes, then add in the garlic and continue sautéing for another 20 seconds, making sure not to brown it.  Remove from the heat and allow it to cool slightly.

Preheat oven to 375°F.

Add it to a mixing bowl, along with the remaining ingredients except for the ground pork, ground beef and marinara sauce.

Mix until well combined, then add in the ground pork and beef. Mix just until combined, without over-mixing it, or it can become dense.

Using an ice cream scoop, scoop out some of the meatloaf mixture, then place a piece of the frozen mozzarella cheese in the center and gently push down some. 

Fold the meatloaf mixture around the cheese to seal it up and place in a muffin pan that’s been sprayed with olive oil.  Repeat the process until all 12 mini meatloaves have been formed. Bake for 20 minutes.

Remove from the oven and top with a healthy spoonful of the marinara sauce. 

Bake for 10 more minutes or until they reach an internal temperature of at least 160°F and serve.

💡 Tips

• Don't skip freezing the mozzarella, otherwise you'll risk it oozing out before the meatloaves are cooking through.
• Sautéing the onions and garlic takes the raw edge off and adds depth to the flavor.
• Let the cooked onion mixture cool before mixing it into the meat, so it doesn’t start to cook the eggs.
• Use an ice cream scoop to portion out the mixture evenly. It makes the process quicker and keeps everything the same size.
• Don’t overmix once you add the meat. Just mix until everything’s combined to keep the texture tender.

☑️ Storage Instructions

Fridge: Store your leftover meatloaves in an airtight container up to 4 days. Reheat them in the oven or microwave until warmed through.

Freezer: Let them cool completely, then freeze in a single layer on a sheet pan before transferring to a freezer bag. They'll freeze well for up to 3 months.

🍴 What to Serve with Italian Meatloaf

• Sauteed Broccolini
• Italian Mashed Potatoes
• Shredded Brussels Sprouts Salad
• Green Beans Almondine
• Crispy Smashed Potatoes
• Air Fryer Baked Potatoes
• Bacon Wrapped Green Beans
• Easy Creamed Spinach
• Air Fryer Red Potatoes

🔄 Substitutions and Additions

• Spice: Add a pinch of crushed red pepper flakes to the meat mixture for a little kick.

• Cheese: Swap out the mozzarella for a cube of provolone or fontina for a different flavor.

• Ricotta: Stir a spoonful of ricotta into the meat mixture for extra richness and moisture.

• Veggies: Mix in some finely chopped spinach or grated zucchini for a veggie boost that even kids won’t notice.

• Topping: For a crispy top, sprinkle a little extra parmesan over each meatloaf before the final bake.

Can I Use a Sheet Pan Instead?

You can bake these on a parchment-lined sheet pan instead of a muffin tin if you prefer a crispier crust.

Can I Prep Mini Meat Loaves Ahead of Time?

Definitely. Form them ahead and refrigerate (uncooked) for up to 24 hours. Bake just before serving.

Why Are My Meat Loaves Falling Apart?

Double check that you included the eggs and almond flour. Both help bind the mixture. Overmixing can also make them fall apart.

How Do I Know They’re Done Without Cutting into Them?

Use an instant-read thermometer and check that the internal temp hits at least 160°F. That keeps the cheese melty and the meat juicy.

🍽️ More Hearty Dinner Recipes

• Cajun Sausage Skillet
• Air Fryer Italian Sausage and Peppers
• Penne Alla Vodka
• Air Fryer Pesto Salmon
• Creamy Tuscan Tortellini