This Italian Meatloaf Mini Muffins recipe is such a great protein to meal prep for easy weeknight dinners. What I love about this Sheet Pan Dinner (or muffin tin dinner) is that it’s portion-controlled, kid-friendly, and freezable for busy nights.
I’ve been making these for years! They make great leftovers for lunches, and it’s easy to switch up with ground turkey, chicken, or even a veggie-based mix.
If you like these meatloaf muffins, you should try my The Best Sheet‑Pan Lemon Garlic Butter Salmon, The Best Healthier Sloppy Joes (even bunless!), or Easy Lemon Chicken Couscous (with creamy yogurt sauce!)
Why You Will Love This Dinner
- Easy recipe –just mix the ingredients and bake in a muffin tin.
- Healthy ingredients – Lean protein, Italian herbs, and marinara to tie it together
- Versatile meal – Great for dinner, meal prep, or even appetizers.
Ingredients (and why they’re great)
- Lean ground beef –A staple for protein and flavor.
- Worcestershire sauce – Adds depth and flavor.
- Egg – Helps bind the mixture together.
- Onion & garlic – for bold Italian taste.
- Italian seasoning – Classic blend for authentic flavor.
- Parmesan cheese – Adds a savory note.
- Marinara sauce – Keeps the meatloaf moist and flavorful.
- Mozzarella cheese – the perfect final topping everyone loves.
Substitutions and Variations
- Swap beef for ground turkey, chicken, or pork.
- Use gluten-free breadcrumbs if needed.
- Add chopped spinach or shredded zucchini for extra veggies.
- Switch mozzarella for provolone or an Italian cheese blend.
Step-by-Step Instructions
Step 1: Preheat oven to 400°F.
Step 2: In a large mixing bowl, combine ground beef, Worcestershire sauce, egg, onion, garlic, Italian seasoning, parmesan, and marinara sauce.
Step 3: Spray muffin tin with oil and divide the mixture evenly into cups.
Step 4: Bake for 25 minutes.
Step 5: Remove from oven, top each muffin with a dollop of marinara and mozzarella, then bake 5 more minutes until cheese melts.
Step 6: Let cool slightly before serving or freezing.
Tips and Notes
- Use a cookie scoop for even portion sizes.
- Don’t overmix the meat, it keeps them tender.
- Let them rest before removing from the tin to prevent breaking.
Recipe FAQs
Can I freeze these?
Yes! Let cool completely, freeze in an airtight container, and reheat when needed.
Do I need to cook the onions first?
No, they cook perfectly in the oven.
Can I make these dairy-free?
Yes, just skip the cheese or use a plant-based alternative.
Serving Suggestions
- Pair with roasted vegetables.
- Serve with spaghetti squash or zucchini noodles.
- Add a side salad for a light, balanced meal.
Storage and Reheating Instructions
Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheating: Oven at 350°F for 10 minutes or microwave individual muffins for 1–2 minutes.
Tips: Freeze in single portions for easy grab-and-go lunches.
I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!
The Best Italian Meatloaf Mini Muffins
Ingredients
- 1 lb. lean ground beef
- 1 tablespoon worcester sauce
- 1 egg
- ½ cup diced onion
- 2 cloves minced onion
- 2 teaspoons Italian seasoning
- ¼ cup shredded parmesan
- ¼ cup marinara sauce
Topping
- ¾ cup marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large mixing bowl, mix together all ingredients.
- Spray a muffin tin with oil and fill each cup with mixture.
- Bake for 25 minutes and remove from oven.
- Top each meatloaf cup with a dollop of marinara sauce and cover with mozzarella. Bake for 5 more minutes.
Leave a Reply