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Stuffed Italian Meatball Mini Meatloaves
Stuffed Italian Meatball Mini Meatloaves have all the flavor and tenderness of Italian meatballs — but there's no rolling required.
Servings 4
Calories 464kcal
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
Instructions
- 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
Calories: 464kcal | Carbohydrates: 38g | Protein: 37g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 139mg | Sodium: 1412mg | Potassium: 984mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1036IU | Vitamin C: 14mg | Calcium: 234mg | Iron: 5mg