Love the tenderness and flavor of Italian Meatballs, but not the rolling nor searing required? Then you’re going to LOVE my portion controlled, Stuffed Italian Meatball Mini Meatloaves! These individual-sized meatloaves have all the flavor of savory Italian meatballs but they’re baked vs pan-fried, AND stuffed with ooey-gooey mozzarella cheese. You know what we call that? Un UPGRADE!
True, I adore the recipe for my Incredible Italian Meatballs, which taste like they came from a restaurant, but at this point in my life (hello, 3 kids under 5!) I only make them on special occasions because rolling a bunch of meatballs then browning them in batches before simmering takes a lot of time. What doesn’t take a lot of time is mixing a few ingredients in a bowl then shaping them into four loaves, stuffing half a mozzarella cheese stick inside, then baking. All the fabulous flavor of Italian meatballs in a fraction of the time. These are so so good, and simple too!
How to Make Stuffed Italian Meatball Mini Meatloaves
Start by combining 3/4 cup small torn gluten free white bread in a large bowl with 1/2 cup finely grated onion plus the juices. You can use whatever bread you like (if you’re not GF just use regular sandwich bread or an Italian loaf) – just make sure you cut the crusts off first. Let the bread sit and soak up the onion’s juices for a minute or two.
Next add 1/2 cup freshly grated parmesan cheese, 1 whisked egg, 2 cloves garlic that have been pressed or minced, 1 Tablespoon dried parsley, plus lots of salt and pepper then stir to combine.
Crumble 1lb ground beef over the top then use your hands to mix everything together and divide the mixture into four equal portions. Form each portion into an oval shape then use your finger to create an indentation down the center. Slice 2 mozzarella cheese sticks in half then press one of the halves into the indentation and close the meat mixture around it.
Place the mini meatloaves onto a foil-lined, nonstick-sprayed baking sheet then spread a couple Tablespoons marinara sauce on top.
Bake the mini meatloaves for 22-25 minutes at 425 degrees then serve with extra warmed marinara sauce, a big side salad, roasted vegetables, or a swirl of spaghetti on the side. However you eat it, I hope you love this delicious and super easy take on Italian meatballs! Enjoy!
Stuffed Italian Meatball Mini Meatloaves have all the flavor and tenderness of Italian meatballs — but there’s no rolling required. Like this recipe? Share it with friends!
