Mini Italian Meatloaf Bites
These Mini Italian Meatloaf Bites transform traditional meatloaf into individually portioned, Italian-flavored delights made with a savory mixture of ground beef and turkey, aromatic vegetables, herbs, and Parmesan cheese. Topped with marinara and melted mozzarella, they cook in half the time of regular meatloaf while maximizing those coveted crispy edges for a quick, versatile dinner option.
Ingredients
For the Meatloaf Bites
- 1 pound lean ground beef 90/10 works well
- 1/2 pound ground turkey or Italian turkey sausage
- 1/2 cup Italian-seasoned breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 1 small onion finely diced (about 1/2 cup)
- 1 red bell pepper finely diced (about 1/2 cup)
- 2 cloves garlic minced
- 2 large eggs lightly beaten
- 2 tablespoons tomato paste
- 2 tablespoons fresh basil chopped (or 2 teaspoons dried)
- 1 tablespoon fresh oregano chopped (or 1 teaspoon dried)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional, for heat
For the Topping
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh basil chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Generously spray a 12-cup muffin tin with non-stick cooking spray or line with parchment paper liners for easier cleanup.
- Prepare the mix-ins. In a large skillet over medium heat, sauté the onion and bell pepper until softened, about 5 minutes. Add the garlic and cook for an additional 30 seconds until fragrant. Set aside to cool slightly.
- Combine all ingredients. In a large mixing bowl, gently combine the ground beef, ground turkey, breadcrumbs, Parmesan cheese, cooled vegetables, eggs, tomato paste, basil, oregano, Italian seasoning, salt, pepper, and red pepper flakes (if using). Mix with your hands just until combined—don't overmix or your meatloaves will be tough.
- Form the mini loaves. Divide the mixture evenly among the 12 muffin cups. The cups should be filled to the top but not mounded above the rim.
- Create a sauce indent. Use your thumb or the back of a spoon to make a small indentation in the top of each meatloaf bite. This will hold the sauce later.
- Bake the first round. Place the muffin tin in the preheated oven and bake for 15 minutes.
- Add the toppings. Remove the meatloaf bites from the oven. Spoon about 2 teaspoons of marinara sauce into the indentation on each meatloaf, then sprinkle with mozzarella cheese.
- Finish baking. Return to the oven and bake for an additional 5-10 minutes, until the cheese is melted and bubbly and the internal temperature of the meatloaves reaches 165°F (74°C).
- Rest briefly. Allow the meatloaf bites to rest in the pan for 5 minutes. This helps them set up and makes them easier to remove.
- Garnish and serve. Carefully remove the mini meatloaves from the tin using a spoon or knife to loosen the edges if needed. Sprinkle with fresh basil and serve warm.
Notes
- For juicier meatloaves, add 1/4 cup grated zucchini or carrots to the mixture. They'll virtually disappear in the final product but add moisture and nutrients.
- If you prefer a stronger Italian sausage flavor, use Italian sausage with the casings removed instead of ground turkey.
- Make-ahead tip: You can prepare the meatloaf mixture up to 24 hours in advance and refrigerate it before baking. This actually allows the flavors to meld even better.
- For a fun presentation, serve these over a small amount of pasta or with toothpicks as an appetizer.
- Freezer-friendly: Bake completely, cool, and freeze in an airtight container for up to 3 months. Reheat in the microwave or a 350°F oven until warmed through.
- Portion control: For smaller appetizer-sized bites, use a mini muffin tin and reduce the cooking time to about 10-12 minutes before adding toppings.
- If your mixture seems too wet, add a few more tablespoons of breadcrumbs. If it's too dry, add a tablespoon of milk or an extra tablespoon of tomato paste.