Meatloaf Cups

5 stars from 1 review

These cheesy Meatloaf Cups are packed with Italian flavor and impossible to mess up. Portioned for easy serving, with plenty of sauce on top.

Author: Donna Elick

Servings: 12 mini meatloaf cups (serves 4 to 6)

Prep Time10

Cook Time25

Total Time35

Ingredients

1 pound lean ground meat beef, or a beef and Italian sausage blend
1/2 cup Italian-style breadcrumbs
1/2 cup whole milk
1/3 cup fresh grated Parmesan cheese
1 large egg
1 tablespoon minced garlic about 3 cloves
1 1/2 teaspoons Italian seasoning
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup pasta sauce (I like Rao’s)
1/2 cup shredded mozzarella cheese about 2 ounces
Chopped fresh parsley or basil for garnish (optional)
3/4 cup pasta sauce

Instructions

PREP OVEN: Preheat the oven to 375°F. Lightly coat a standard 12-cup muffin tin with nonstick olive oil spray.
MIX MEATLOAF: In a large bowl, add 1 pound lean ground meat, 1/2 cup Italian-style breadcrumbs, 1/2 cup whole milk, 1/3 cup fresh grated Parmesan cheese, 1 large egg, 1 tablespoon minced garlic, 1 1/2 teaspoons Italian seasoning, 1 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Pour in 1/2 cup pasta sauce and mix gently just until combined.
PORTION: Divide the meat mixture evenly among the muffin cups, about a scant ¼ cup per cup. Press lightly into each cavity and use the back of a spoon to make a shallow indentation in the center.
TOP: Spoon about 1 teaspoon remaining 3/4 cup pasta sauce over the top of each meatloaf cup.
BAKE: Bake for 20 to 22 minutes, until mostly cooked through.
ADD CHEESE: Remove the pan from the oven. Spoon the remaining pasta sauce over the cups and sprinkle evenly with 1/2 cup shredded mozzarella cheese. Return to the oven and bake for another 5 to 6 minutes, until the cheese is melted and bubbly and the internal temperature reaches 160 to 165°F.
REST AND SERVE: Let rest for 5 minutes, then carefully remove from the muffin tin. Garnish with Chopped fresh parsley or basill if desired.

Notes

Make-Ahead: Assemble and refrigerate up to 24 hours before baking, or bake fully and reheat when ready to serve.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 350°F oven for about 15 to 20 minutes, or microwave in 1-minute intervals until heated through.

Freezing: Freeze baked or unbaked meatloaf cups for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.

Ingredient Note: Italian sausage adds extra seasoning. If using plain ground beef or pork, you may want to add an extra ½ teaspoon Italian seasoning and a pinch more salt.

Nutrition