Cheesy Baked Italian Meatloaf Mini Loaves
These cheesy baked Italian meatloaf mini loaves combine seasoned ground beef, Italian breadcrumbs, mozzarella, Parmesan, and fresh parsley, topped with marinara sauce and baked until browned and cooked through.
Equipment
- large mixing bowl
- baking dish
- measuring cups
- Measuring spoons
Ingredients
- 2 pounds ground beef 80/20
- 1 cup Italian-style breadcrumbs
- 2 large eggs
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt, to taste
- black pepper, to taste
- 1 cup marinara sauce, for topping
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the ground beef, Italian-style breadcrumbs, eggs, mozzarella cheese, Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly combined and the mixture feels cohesive and slightly sticky.
- Divide the mixture into mini loaves, shaping each one gently between your hands until it is about the size of your palm.
- Place the mini loaves in a baking dish and spread the marinara sauce generously over the tops, allowing some sauce to seep into the sides.
- Bake for 30 to 35 minutes, or until the mini loaves are cooked through and slightly browned on top.
- Let the mini loaves cool for a few minutes before serving, allowing the cheese to set and making them easier to slice.
Notes
Shape the meat mixture gently into palm-sized mini loaves. Let them cool for a few minutes after baking so the cheese can set and the loaves are easier to slice.