Description
This Easy Italian Mini Meatloaf recipe delivers flavorful, perfectly sized meatloaves topped with a tangy ketchup and BBQ glaze. Ready in just 40 minutes, these individual servings are ideal for a weeknight dinner and combine classic Italian ingredients like marinara sauce, parmesan cheese, and fresh parsley for a savory twist on traditional meatloaf.
Ingredients
Scale
For the Meatloaf:
- 1 pound ground beef (80/20)
- 2/3 cup Italian-style bread crumbs
- 1/2 cup marinara sauce
- 1/3 cup shredded parmesan cheese
- 1 large egg
- 1 teaspoon freshly chopped parsley (plus extra for garnish)
For the Glaze:
- 1/2 cup ketchup
- 1/4 cup BBQ sauce
- 1/2 tablespoon sugar
- 1/2 teaspoon white vinegar
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 375°F (190°C). Line a sheet tray with foil and lightly spray it with cooking spray to prevent sticking; set aside.
- Mix Meatloaf Ingredients: In a large bowl, combine the ground beef, Italian breadcrumbs, marinara sauce, parmesan cheese, chopped parsley, and egg. Use clean hands to mix thoroughly for even consistency.
- Shape Meatloaves: Form the meat mixture into four evenly sized round loaves and flatten each slightly to allow even cooking.
- Bake Meatloaves: Place the shaped loaves on the prepared baking sheet and bake for approximately 25 minutes, or until the internal temperature registers at least 165°F (74°C) using a meat thermometer.
- Prepare Glaze: While the meatloaves bake, in a small bowl, whisk together the ketchup, BBQ sauce, sugar, and white vinegar until well combined.
- Glaze and Finish Baking: Once the meatloaves have reached temperature, remove from oven and spoon 1-2 tablespoons of the prepared glaze on top of each. Return to the oven and bake for an additional 5-7 minutes to set the glaze.
- Garnish and Serve: Remove from oven and garnish with freshly chopped parsley if desired. Serve immediately while warm.
Notes
- Use a meat thermometer to ensure meatloaves are cooked safely to 165°F (74°C).
- You can substitute ground turkey or chicken for a leaner option.
- For a gluten-free version, use gluten-free bread crumbs.
- Leftover meatloaves can be stored in the refrigerator for up to 3 days and reheated gently.
- To add extra moisture, you can mix in a tablespoon of milk or olive oil to the meat mixture.
