My Mom picked up a Costco-sized jar of Muffalata a few months ago and to be honest I thought she was crazy. It’s for burgers! she insisted. It’s gluten-free! she pointed out. My Mom buys anything and everything she sees that’s gluten-free, bless her. Sometimes the products are questionable (cough, a spongy gluten free bun that shall rename nameless,) but usually they’re knock your socks off delicious, like Olive Muffalata from That Pickle Guy!
Since she turned me onto this decadent-tasting Olive Muffalata Mix — a combination of chopped olives, cauliflower, peppers, celery, carrots, spices, and oil — I’ve been putting it on everything. It satisfies a pickle craving and, like the jar says, tastes good on just about anything. Especially mixed into big salads, and ESPECIALLY when mixed with ground beef, chopped salami, and diced cheese like in my Mini Muffuletta Meatloaves! Although these portion-controlled mini meatloaves may not be total lookers, they’re as high on my current obsession list. Easy, cheesy, and delicious.
The first time I ever had a muffuletta sandwich (yes I’m aware I’m spelling it two different ways – the mix is spelled differently than the sandwich, for whatever reason!) was in New Orleans. I’d already planned on ordering the NOLA staple before touching down in the Big Easy and didn’t waste a minute scooting to a nearby restaurant once we landed. In one hand I held a fat, fluffy sandwich layered with thinly sliced meats, cheeses, and a salty olive spread, and in the other a spoon scooping rich and savory Jambalaya in alternating bites. My life, at that moment, was pure bliss. Then I had a handful of Zapp’s chips for dessert and decided right then and there I was never leaving. Fast forward years later and, while I’ll never be able to eat fluffy white bread again, I can transform the festive flavors of a traditional muffuletta sandwich into a fabulous, cheesy, savory mini meatloaf. You will not miss the bread one bit!
Start by chopping 2oz salami then placing it in a big bowl.
Stack the salami then slice, turn, and chop. The salami adds SO much flavor to these mini meatloaves – you’ll love it!
Next chop 2oz provolone cheese into 1/4″ cubes. Provolone is traditionally found sliced in muffuletta sandwiches and it positively rocks in these mini meatloaves both for its mild taste and melting abilities.
Time to break out zee star of these mini meatloaves – the Muffuletta Olive Mix! As I mentioned, this stuff is very versatile and I find it in the “health/specialty foods” section of my grocery store, as well as at Whole Foods.
Drain 1/2 cup + 2 Tablespoons Muffalatta Mix in a fine mesh sieve, pressing down with the back of a spoon to help drain away the oil, then add to a big bowl with the salami and cheese.
Finally, add 1 heaping cup Rice Chex that’s been processed in a food processor to make 1/2 cup crumbs, plus 2 cloves minced garlic, 1 whisked egg, salt (just a little,) and pepper then mix with a fork to combine.
Crumble in 1lb lean ground beef then mix with your hands until just combined, and then form the mixture into 4 miniature-sized loaves and place on a foil-lined, nonstick-sprayed baking sheet.
Pop the baking sheet into a 425 degree oven then bake for 18-22 minutes, or until cooked through.
Plate the mini meatloaves, then top with more of the olive muffalatta mixture, if you please, and dig in!
Cheesy, salty, savory – and let’s not forget, mini – these personal-sized meatloaves are a true treat. Pair with crunchy chips, and a fresh side salad, and dinner is served! Like this recipe? Share it with friends!
