Italian Meatloaf Muffins

  • Author: based on a recipe from meatloaf melodrama


I always talk about how bad I am at making meatloaf.  I really like the idea of making the meatloaf in a muffin tin. Serve with linguine topped with Marina’s Tomato Sauce.  This recipe is easy to make and you will have leftovers for lunch.  Enjoy!



  • 1 pound Circle B Ranch Ground Pork
  • 1 pound lean ground beef
  • 4 tablespoons Marina’s Tomato Sauce, plus additional sauce for brushing over muffins
  • 1 tablespoon dried minced onions
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon dried basil
  • 2 teaspoons garlic powder
  • 1 teaspoon sea salt
  • Few grinds of black pepper
  • 1 egg
  • 1/4 cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese


  • Spray a 12-cup muffin tin with cooking spray, and preheat oven to 400 degrees
  • In a large mixing bowl, mix the pork, beef, 2 tablespoons of marinara sauce, onions, parsley and dried basil,  garlic powder, salt, pepper, egg and Parmesan cheese together. Use hands to squish ingredients together and form into a large ball
  • Fill muffin cups evenly with meat mixture, and bake for 25 minutes
  • Brush marinara sauce over tops of muffins, and top each muffin with shredded mozzarella
  • Bake for additional 5 minutes, or until cheese is melted and internal temperature is at least 160 degrees, according to meat thermometer

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