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Mini Italian Meatloaves

Baking meatloaf in a muffin pan doesn’t just produce the cutest mini meatloaves--it also has a much quicker cooking time that is ideal for weeknights.

Serves 6
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
380 calories per serving


> 3 green onions
> 1 large egg
> 1 tbsp minced garlic
> 1 cup Italian seasoned bread crumbs
> 3/4 cup grated Parmesan cheese
> 2 tsp Italian seasoning
> 1 1/2 cups tomato and basil pasta sauce
> 1 1/4 lbs 85% lean ground beef


Preheat oven to 450℉. Finely chop the green onions and lightly beat the egg.
In a large bowl, combine green onions, egg, garlic, bread crumbs, Parmesan, Italian spice blend, and ½ cup pasta sauce. Add the ground beef, salt, and pepper, and mix until just combined.
Grease the cups of a standard 12-cup muffin tin. Divide the meat mixture, packing meat into each cup. Spread remaining 1 cup pasta sauce on top of each meatloaf. Bake 20 min., until a toothpick inserted into the center comes out clean.

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