Stuffed Italian Meatball Mini Meatloaves have all the flavor and tenderness of Italian meatballs — but there's no rolling required. This simple and mouthwatering Italian dinner is easy to make and fun to eat!
“I made these last night for my family and they were a huge hit! After just a couple of bites they said, “You can make these again anytime.””
Do you love the flavor and tenderness of Italian Meatballs, but not the rolling nor searing required? If so, you’re going to LOVE my Stuffed Italian Meatball Mini Meatloaves!
These individual-sized meatloaves have all the flavor of savory Italian meatballs but they’re baked vs pan-fried, AND stuffed with ooey-gooey mozzarella cheese.
You know what we call that? Un UPGRADE!
Easy Italian Dinner Recipe
True, I adore the recipe for my Incredible Italian Meatballs, which taste like they came from a restaurant. But at this point in my life I find myself only making them on special occasions because rolling a bunch of meatballs then browning them in batches before simmering takes a lot of time.
What doesn’t take a lot of time is mixing a few ingredients in a bowl then shaping them into four mini meatloaves, stuffing half a mozzarella cheese stick inside each one, then baking.
All the fabulous flavor of Italian meatballs in a fraction of the time. These are so so good, and simple too. Look at that meltage!
Serve with Air Fryer Asparagus
How to Make this Recipe
Step 1: Soak the bread and onion.
Start by combining small torn white bread in a large bowl with finely grated onion plus the juices. You can use whatever bread you like (I keep Canyon Bakehouse on hand in the freezer) just be sure to cut the crusts off first.
Let the bread sit and soak up the onion’s juices for a minute or two.
Step 2: Add the remaining meatball ingredients.
Next add freshly grated parmesan cheese, whisked egg, minced or pressed garlic cloves, dried parsley, plus lots of salt and pepper then stir to combine.
Crumble ground beef over the top then use your hands to mix everything together.
Step 3: Stuff with mozzarella cheese.
Divide the ground beef mixture into four equal portions then form each portion into an oval shape. Use your finger to create an indentation down the center then place half a mozzarella cheese stick in the indentation and close the meat mixture around it.
Step 4: Bake the mini meatloaves.
Place the stuffed mini meatloaves onto a foil-lined, nonstick-sprayed baking sheet then spread a couple Tablespoons of marinara sauce on top.
Bake the mini meatloaves for 22-25 minutes at 425 degrees then serve with extra warmed marinara sauce, a big side salad, roasted vegetables, or a swirl of spaghetti on the side.
However you eat it, I hope you love this delicious and super easy take on Italian meatballs! Enjoy!
More Easy Italian Dinner Ideas
- Crispy Gluten-Free Chicken Cutlets
- Mozzarella Bruschetta Chicken
- Crock Pot Sausage and Peppers
- Cheesy Gnocchi Florentine
- Italian Rice Ball Skillet
- Italian Sausage and Pepper Ring Mini Meatballs
Equipment
Ingredients
- 3/4 cup small-torn pieces of gluten free white bread, crusts removed first
- 1/2 cup finely grated onion + juices
- 1/2 cup freshly grated parmesan cheese
- 1 egg, whisked
- 2 cloves garlic, pressed or minced
- 1 Tablespoon dried parsley
- salt and pepper
- 1 lb ground beef
- 2 mozzarella cheese sticks, cut in half
- 1 jar gluten free marinara or spaghetti sauce
Directions
- Preheat oven to 425 degrees then line a half sheet pan with parchment paper or foil sprayed with nonstick spray and set aside.
- Add torn bread plus grated onion and juices into a large bowl then stir to combine and let sit for a minute. Add parmesan cheese, egg, garlic, parsley, and salt and pepper then stir to combine.
- Crumble ground beef on top then use your hands to combine ingredients. Divide mixture into four equal portions then form each portion into an oval. Use your finger to press an indentation into the center lengthwise then place a halved cheese stick inside the indentation and close the meat around it.
- Place mini meatloaves onto prepared baking sheet then spread a couple Tablespoons marinara sauce on top. Bake for 22-25 minutes or until cooked through.
Notes
- Serve with additional warmed marinara sauce if desired.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Stuffed Italian Meatball Mini Meatloaves have all the flavor and tenderness of Italian meatballs — but there’s no rolling required.
I’m having trouble printing this recipe (yes, I’m old and print them, LOL). I keep getting 31 pages!
I print all the time too. ;) Are you using the print recipe link at the top, or the print button within the recipe card? Or are you using your browser’s print function? Eager to help you figure this out, Kristin!
I was trying to print from my phone using the print button right above the shortened recipe, not at the top of the page. I got it to work when I pulled it up on a computer and printed with the same button. When in doubt – try printing from a computer and not your phone! Lesson learned!
I wish I had thought of this many years ago when my girls were little! I made an Italian style meatloaf that we loved but the Mozzarella in the middle would have taken it over the top! I can only imagine their reaction to it! :-)
So sweet! I’m glad this recipe brought back some fond memories. :)
I made these last night for my family and they were a huge hit! After just a couple of bites they said, “You can make these again anytime.”
I have made this recipe several times. My kids love it! So do I. This is a very flavorful and savory dish. We prefer it without the cheese in the middle, and I use Udi’s gluten free bread. Yum!!!
We love these so much! Even my very picky toddler devours these with spaghetti!