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Italian Meatloaf Muffins

These Italian meatloaf muffins cook in individual portions for crispy edges, juicy centers, and faster baking than traditional meatloaf. Perfect for easy weeknight dinners, meal prep, and freezer-friendly portions.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 2 minutes
Total Time 30 minutes
Servings: 6 muffins
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf Mixture
  • 1 lb ground beef 80/20
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk
  • 1 egg large, lightly beaten
  • 1/3 cup Parmesan cheese grated
  • 2 tbsp fresh Italian herbs parsley and basil, chopped
  • 2 garlic cloves minced
  • 1 tsp salt
  • 1/2 tsp black pepper
Topping
  • 1 cup marinara sauce or crushed tomatoes
  • 1/2 cup mozzarella cheese shredded

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Instant-Read Thermometer

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a standard muffin tin or line with paper liners.
  2. In a small bowl, combine the panko breadcrumbs and milk. Let sit for 2 minutes to absorb.
  3. In a large bowl, add ground beef, soaked breadcrumb mixture, egg, Parmesan, herbs, garlic, salt, and pepper.
  4. Mix gently with your hands just until combined, about 30 seconds. Do not overmix.
  5. Divide mixture evenly into 6 muffin cups, pressing lightly into shape and creating a small indent on top.
  6. Spoon marinara sauce over each muffin and top with shredded mozzarella.
  7. Bake for 20 minutes, or until the internal temperature reaches 160°F (71°C) and the cheese is melted and lightly browned.
  8. Rest for 2 minutes in the pan. Run a thin knife around the edges and remove carefully. Garnish with fresh basil or parsley before serving.

Notes

Freeze cooked muffins for up to 3 months. Reheat in a 300°F oven for 8 minutes or microwave for 90 seconds covered. You can also swap half the beef for ground pork for extra tenderness.