Mini Muffuletta Meatloaves are packed with New Orleans-inspired flavors in a miniature, individual-sized meatloaf. Easy and flavorful!
My Mom picked up a Costco-sized jar of Muffalata a few months ago and to be honest I thought she was crazy.
It’s for burgers! she insisted. It’s gluten-free! she pointed out. My Mom buys anything and everything she sees that’s gluten-free, bless her.
Sometimes the products are questionable (cough, a spongy gluten free bun that shall rename nameless,) but usually they’re knock your socks off delicious, like Olive Muffalata from That Pickle Guy!
Since she turned me onto this decadent-tasting Olive Muffalata Mix — a combination of chopped olives, cauliflower, peppers, celery, carrots, spices, and oil — I’ve been putting it on everything. It satisfies a pickle craving and, like the jar says, tastes good on just about anything.
Especially mixed into big salads, and ESPECIALLY when mixed with ground beef, chopped salami, and diced cheese like in my Mini Muffuletta Meatloaves!
Although these portion-controlled mini meatloaves may not be total lookers, they’re as high on my current obsession list. Easy, cheesy, and delicious.
The first time I ever had a muffuletta sandwich (yes I’m aware I’m spelling it two different ways – the mix is spelled differently than the sandwich, for whatever reason!) was in New Orleans. I’d already planned on ordering the NOLA staple before touching down in the Big Easy and didn’t waste a minute scooting to a nearby restaurant once we landed.
In one hand I held a fat, fluffy sandwich layered with thinly sliced meats, cheeses, and a salty olive spread, and in the other a spoon scooping rich and savory Jambalaya in alternating bites. My life, at that moment, was pure bliss. Then I had a handful of Zapp’s chips for dessert and decided right then and there I was never leaving.
Fast forward years later and, while I’ll never be able to eat fluffy white bread again, I can transform the festive flavors of a traditional muffuletta sandwich into a fabulous, cheesy, savory mini meatloaf. You will not miss the bread one bit!
Start by chopping 2oz salami then placing it in a big bowl.
Stack the salami then slice, turn, and chop. The salami adds SO much flavor to these mini meatloaves – you’ll love it!
Next chop 2oz provolone cheese into 1/4″ cubes. Provolone is traditionally found sliced in muffuletta sandwiches and it positively rocks in these mini meatloaves both for its mild taste and melting abilities.
Time to break out zee star of these mini meatloaves – the Muffuletta Olive Mix! As I mentioned, this stuff is very versatile and I find it in the “health/specialty foods” section of my grocery store, as well as at Whole Foods.
Drain 1/2 cup + 2 Tablespoons Muffalatta Mix in a fine mesh sieve, pressing down with the back of a spoon to help drain away the oil, then add to a big bowl with the salami and cheese.
Finally, add 1 heaping cup Rice Chex that’s been processed in a food processor to make 1/2 cup crumbs, plus 2 cloves minced garlic, 1 whisked egg, salt (just a little,) and pepper then mix with a fork to combine.
Crumble in 1lb lean ground beef then mix with your hands until just combined, and then form the mixture into 4 miniature-sized loaves and place on a foil-lined, nonstick-sprayed baking sheet.
Pop the baking sheet into a 425 degree oven then bake for 18-22 minutes, or until cooked through.
Plate the mini meatloaves, then top with more of the olive muffalatta mixture, if you please, and dig in!
Cheesy, salty, savory – and let’s not forget, mini – these personal-sized meatloaves are a true treat. Pair with crunchy chips, and a fresh side salad, and dinner is served!
Equipment
Ingredients
- 1 lb lean ground beef
- 1/2 cup + 2 Tablespoons olive muffuletta mix, well drained
- 1 cup Rice Chex processed into 1/2 cup crumbs OR 1/2 cup gluten free bread crumbs
- 2 oz provolone cheese, cut into 1/4” cubes
- 2 oz salami, chopped
- 1 egg, whisked
- 2 cloves garlic, minced
- salt and pepper
Directions
- Preheat oven to 425 degrees then cover a baking sheet with foil and spray with nonstick spray. Set aside.
- Add muffuletta mix, Rice Chex crumbs, cheese, salami, egg, garlic, salt and pepper in a large bowl then mix with a fork to combine. Crumble ground beef on top then mix with hands until just combined. Shape mixture into four miniature sized loaves then place onto prepared baking sheet. Bake for 18-22 minutes or until cooked through. Serve with more muffuletta mixture if desired.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Thanks for the great recipe, love me some meatloaf and love me some muffuletta. I bet this would be good next day as a lettuce wrap Sammie! Ihave used Rice Krispies for meatloaf or meatballs for years, never thought of Rice Chex. I look forward to trying this.
These look great! I would love to pin this but for some reason I keep getting an error message. I don’t know if there is a problem with my iPad or the image but thought I would let you know! Thanks! Trying these this weekend.
Hi Tonya! I’m so sorry to hear that – are you still having trouble? I tried and was able to pin but let me know!
it is working now thank you! I couldn’t find the muffaletta mix in our store but ordered directly from That Pickle Guy online. My order came already and going to make this weekend. I even ordered a few other items I can’t wait to try!
Officially my new favorite meatloaf! I couldn’t find an olive muffaletta mix, so I used some hot giardiniera and added some sliced green olives. Served with some roasted broccoli. It was fantastic!
Hooray, so glad to hear! Thanks for letting us know about the swap that worked for you too!
I sooo hope they have it at one of my Hy-Vee’s!!! Can’t wait to try these. I am an olive AND pickle freak.
These mini meatloaves sound amazing! I have never would have thought to incorporate muffuletta into a loaf – take me back to New Orleans!
The Olive Muffalata is SO GOOD on pizza. So weird, I know!
I love Applegate products, and this recipe sounds delicous!
That Pickle Guy comes to our farmers market in my hometown sometimes (Chicago suburbs). I have the best appetizer/snack. I always have requests to bring this to parties: Mix the muffeleta with equal (or slightly less) shredded Parmesan cheese.-The kind that is in mini-matchsticks not the powdered kind. I buy it at trader Joes because its cheaper there. I sometimes add a little of the oil too :) serve with tostitos or Ritz, but in your case maybe some rice crackers? It.is.the.best!
“That drink” No worries we are obsessed with it over here too! Gah! Just TOO GOOD.
My mom introduced me to that muffalata too! We get it at Costco and addicting is the best word I have to describe it. I put it on so many things but my very favorite is to put a bunch in when I make your slow cooker Italian beef sandwiches. To die for!