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.
MINI meatloaves are the way to go! I only ever make them this way because a) shorter cook time and b) I love the crispy edges! I have been using my go to mini meatloaf recipe for so long – might be time to switch it up! yum!
Oh. My. I am headed to Hy-Vee right now!!!
Oh em geeee! We’ve been obsessed with that stuff for the last few years. Once I thought they were discontinuing it at Costco and I bought a whole case . . . hanging head in shame . . .
I’m so glad I’m not the only person that loves the buzzing of cicadas! Being a midwest girl and now living in the PNW, I miss it sooooo much. It reminds me of childhood and teenage years! My boyfriend (also from the midwest) thinks they sound like nails on a chalkboard, too :-/.
I made your Cajun shrimp and sausage skewers this past weekend and they were amazing. Such a simple and delicious idea! Hopefully I can sneak this muffaletta spread in some mini meatloaves and not tell the man, either, since he’s picky about olives. They look delicious!!!
Oh my goodness, missed the bubble blower-I could kiss you! My almost three year old is bubble obsessed! Ordered :)
Yes! We’re in the same ‘probably not for a few years, but WHAT IF the perfect house comes up?!’ Mode. It’s fun! Looking for a big space for the babes to roam :) these look delicious-adding to this week’s menu!
I know “That Pickle Guy!” He got his start at the farmers market in my home town! My family ALWAYS keeps this around. It’s amazing in slow cooker baked beans!
I could seriously face plant into that jar! Also, house hunting: Ben and I read the wall street journal’s “Mansions” insert whenever we can. A girl can dream, lol. I want waterfront!
I really need to stop reading your blog in the morning. It makes it very difficult to stay focused the rest of the day (and I imagine my coworkers are distracted by my major stomach grumbles). :)
My husband and I LOVE that muffuletta!! You can buy a big jar of it at Costco. They will give it out as a sample using pita chip rounds, cream cheese and some muffuletta, SOOOOO good!!
Oh boy, these look yummy! Your BBQ mini meatloaves are on constant rotation in our house. ;) I can see my mom doing the same as yours if I had Celiac – so sweet! And I can’t believe you’re already thinking about moving again… that backyard!
My husband and I moved into our new home a month ago! We are so lucky because we found a home that fulfilled all of our needs AND our wants. Also your mom is adorable. I could imagine my mom doing something similar if I had celiac.
As a fellow celiac – the only vinegar you should have to worry about is malt vinegar, so just check your labels, but enjoy those pickles! Most other vinegar is both made from non-gluten sources and is distilled, so no issues for celiac. :)
I avoid products that say “vinegar” vs distilled vinegar, rice, apple, wine, etc. Maybe I’m paranoid but I just play it ultra safe!