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.
These were simple and amazing! Lots of flavor and perfect family recipe ?
If I leave out the onion and related juices do you think it will be too dry or bland? My husband was recently diagnosed with celiac disease so I’m trying to find replacements for some of out go-to meals. This looks like a perfect replacement for my regular meat loaf, which also had cheese in it, other than he has an aversion to onions. Worth a try without? Or can you think of something to replace the onions with?
Hi Michele! My husband has a deep aversion to onions – both the crunch and something about them hurts his stomach. We use shallots instead and he has no issues with them. Have you tried shallots with your husband? Otherwise, you could try adding a splash of chicken broth instead, plus some onion powder. I haven’t personally tried this but it could work.
Whipped this up after a long day at work. It came together quickly and was really tasty. Added some fresh basil on top just for contrast, but it tasted good. Did a bit of spaghetti with the remaining sauce. Nice little quick meal that seems a bit fancy.
This was a delicious, simple to put together dinner with a wow factor because of the cheese in the middle. Served with mashed potatoes and green beans. Thanks for a great recipe!
Oh my gosh! I just made these for dinner and they were so delicious I am sitting down to email the recipe to my friends. It was just what I needed (along with a side of homemade mashed potatoes) after feeling freezing cold all day. Thanks again for all your great recipes and positive, “real life mom” vibe!
Made this tonight and it was amazing!!!! Only thing I did different was I added some Italian seasoning with the parsley, egg mixture. Will definitely make again!
These are sooo good! I made with crushed up chex mix because I didn’t have gluten free bread and added some of the marinara sauce to the meat mixture and it was delicious. Thank you – this is going into the rotation :)
I’m so glad you liked them, Lindsey! Thanks for your feedback!
If I am not making it gluten free, could I just use the progresso bread crumbs?
Hi Beth! I would still recommend using torn soft white bread – just not GF – it gives the meatloaves the texture of tender meatballs. I think if you were to use regular bread crumbs you’d want to use a lesser amount than 3/4 cup.
Can’t wait to try this! I love all your other mini meatloaf recipes!
These look so cheesy and delicious! I like stuffed meatballs but I was never able to get them perfectly round around the cheese center, so this shape is a much better option. Can’t believe I never thought of it, but thanks for sharing!
Yes! These are so much less work too – I hope you love them, Danielle! :)
Genius! I have not so fond memories of the terrible meatloaf I ate as a kid. But your meatloaf recipes have made me a convert and totally satisfy my meat and potatoes hubby. Trying this ASAP.
My Mom used to make ham loaf with a sweet glaze because my Dad (and only my Dad) loved it. BEYOND. ?
Think you could do this with ground turkey instead of ground beef? Trying to eat healthier and that means less ground beef (sob).
Oh sure!
Cute kiddos. We had your Shepard’s pie meatballs and mashed potatoes for dinner last night. It was perfect for a cold windy rainy Ohio Halloween night!
Love!! We debated that too but I forgot to defrost some beef ?