Easy to prepare and full of comforting flavor, these mozzarella-stuffed mini meatloaves are an ideal weeknight dinner. Seasoned ground beef is combined with ricotta, parmesan, breadcrumbs and herbs, then wrapped around a center of mozzarella and baked until golden. A simple tomato sauce finishes each mini loaf for a classic, homey meal that’s ready in about an hour.
Your own personal meatloaf
If you enjoy a classic Italian-style meatloaf, you’ll love these individual portions. Making single-serve loaves lets everyone have a perfectly cooked personal portion, and the melted mozzarella center adds an irresistibly gooey surprise. They’re an easy, fun twist on a familiar favorite.
Pair these mini meatloaves with roasted broccoli, sautéed green beans, or a crisp salad for a complete meal.
Recipe Ingredients
Below is a concise overview of the main ingredients and helpful notes to streamline preparation.
- Ground beef. This recipe uses ground sirloin for flavor and texture. Ground chuck or ground turkey are acceptable substitutes depending on your preference.
- Mozzarella. Use a block of mozzarella cut into rectangular pieces for stuffing, or convenient string cheese sticks for a quicker option.
- Additional cheeses. Ricotta adds moisture and tenderness to the meat, while grated parmesan contributes savory depth.
- Breadcrumbs. Italian seasoned breadcrumbs work well, but plain breadcrumbs will also do in a pinch.
- Egg. One beaten egg binds the mixture so the loaves hold their shape while baking.
- Simple tomato sauce. Olive oil, garlic and canned plum tomatoes come together into a quick sauce to spoon over each loaf before the final bake.
Refer to the recipe card below for exact ingredient amounts and measurements.
How to make it
Follow these step-by-step directions. Numbers align with the order of preparation.
- Preheat your oven to 400°F (200°C) and position the rack in the middle. Slice the mozzarella into four rectangular pieces, about 2 ounces (55 g) each, or prepare string cheese equivalents.
- In a large mixing bowl, gently combine the ground beef with ricotta, Italian seasoned breadcrumbs, minced parsley, grated parmesan, grated garlic, kosher salt, black pepper and the beaten egg. Mix just until blended; avoid overworking the meat.
- Divide the mixture into four even portions. Fill mini loaf pans about halfway with the first portion, pressing into the corners so it sits evenly. Set one piece of mozzarella in the center of each portion.
- Top each mozzarella-centered portion with the remaining meat mixture, pressing to fully encase the cheese and to distribute the meat evenly. It’s fine if the pans aren’t filled to the rim.
- Place the pans on a baking sheet and bake for 25 minutes.
- While the meatloaves cook, prepare the tomato sauce: heat olive oil in a large skillet over medium heat, add sliced garlic and sauté until golden. Add crushed plum tomatoes, bring to a lively simmer, then season with salt and pepper and continue simmering until the sauce reduces and thickens slightly.
- Remove the mini loaves from the oven, invert them onto the baking sheet to release them from the pans, and discard the pans. Spoon a generous layer of the tomato sauce over each loaf and return to the oven.
- Bake until an instant-read thermometer inserted into the meat registers 160°F (71°C). Let the loaves rest for 10 minutes before serving so they hold together. Serve with any remaining sauce on the side.
Top tips
- Time savers. Use mozzarella sticks if you’d like to skip slicing a block of cheese. Store-bought jarred tomato sauce can be used, though a quick skillet sauce develops more flavor during the bake.
- Rest before slicing. Let the loaves rest for 10–15 minutes after baking so the juices redistribute and each mini loaf keeps its shape when cut.
- Make extras. These mini meatloaves freeze well. Double the recipe to keep extras for busy weeknights—reheat in a 350°F oven or microwave until warm.
More recipes you’ll love
If you enjoy this recipe, consider trying other classic comfort dishes like a traditional meatloaf with brown gravy, spaghetti and meatballs, or a hearty American goulash.
If you made these Stuffed Mini Meatloaves, please leave a rating or note with feedback so others can benefit from your experience.
Stuffed Mini Meatloaves
Equipment
- 4 mini loaf pans (or a muffin tin and adjusted baking time)
Ingredients
Meatloaf ingredients
- 2 pounds ground sirloin
- 3/4 cup ricotta
- 1 cup Italian seasoned breadcrumbs
- 1/4 cup minced Italian flat-leaf parsley
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, grated
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 large egg, beaten
- 1/2 pound mozzarella (or 8 cheese sticks)
Sauce and finishing
- 3 tablespoons olive oil
- 5 cloves garlic, sliced
- 1 (28-ounce) can plum tomatoes, hand-crushed or pulsed in a blender
- Salt and pepper, to taste
Instructions
For the meatloaves
- Preheat oven to 400°F and set a rack to the middle position.
- Slice mozzarella into four pieces of about 2 ounces each, or prepare two cheese sticks per loaf as an alternative.
- Gently mix all meatloaf ingredients except the mozzarella until just combined.
- Fill each mini loaf pan with half of the mixture, press into the corners, add a mozzarella piece, then top with the remaining mixture and press to seal.
- Place pans on a baking sheet and bake for 25 minutes.
For the sauce and finishing
- While the loaves bake, heat olive oil in a skillet over medium heat. Add sliced garlic and sauté until lightly golden.
- Add crushed tomatoes, bring to a simmer, season with salt and pepper, and cook until the sauce reduces and thickens slightly.
- Invert the baked loaves onto the baking sheet to remove them from the pans. Spoon a generous layer of sauce over each loaf and return to the oven until the internal temperature reaches 160°F.
- Allow the loaves to rest for 10 minutes before serving. Serve with extra sauce on the side.
Notes
- Meat options. Ground sirloin offers good balance, but ground chuck provides more fat and richness. For a leaner version, swap in ground turkey.
- Cheese amount. Plan for roughly 2 ounces of mozzarella per loaf. Split a standard block into four equal rectangles or use two string cheeses per loaf.
- Rest time. Let the meatloaves rest 10–15 minutes after baking so they slice cleanly and retain juices.
- Storage. Refrigerate leftovers for up to three days or freeze for up to three months. Reheat in a 350°F oven until warmed through or use the microwave for a quicker option.
Nutrition
Carbohydrates: 28.1 g |
Protein: 80.2 g |
Fat: 60.4 g
Nutrition information is an estimate and should be used as a guideline only.