• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • FAQS
  • Privacy Policy

Rants From My Crazy Kitchen logo

  • About
  • Recipe Index
  • Contact Me/Work With Me!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • FAQS
  • Privacy Policy
  • Follow Me!

    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Ground Beef

    June 9, 2017

    Mini Italian Meatloaves

    Jump to Recipe Print Recipe

    Mini Italian Meatloaves, ground beef filled with shredded zucchini and mozzarella cheese, topped with your favorite marinara sauce and more cheese, is a simple weeknight dinner.

    Mini Italian Meatloaves, ground beef filled with shredded zucchini and mozzarella cheese, topped with your favorite marinara sauce and more cheese, is a simple weeknight dinner.

     

    I know it's not really the season for these Mini Italian Meatloaves.  Actually, I'm not really sure what season it is. It's been raining on and off for days (almost 2 inches yesterday alone), then the sun would come out and raise the temperature by twenty degrees, then this morning it was fifty degrees. Fifty is too cold for me a week into June! Next week it's supposed to be in the 90's, yay!  Anyway, this recipe came about thanks to leftover ground beef I bought for my birthday party cookout and a leftover zucchini.

    Mini Italian Meatloaves

    Mini Italian Meatloaves, ground beef filled with shredded zucchini and mozzarella cheese, topped with your favorite marinara sauce and more cheese, is a simple weeknight dinner.

     

    I know, that's a horrible picture. It was the best I could do.

    Over the last several years I've come to realize I'm not really a fan of regular meatloaf. I prefer Buffalo Chicken Meatloaf, but my husband suggested meatloaf to use up the ground beef. One reason I like to do meatloaf as mini meatloaves is that it cooks quicker. Instead of an hour and 10 minutes in the oven, these Mini Italian Meatloaves take only about 35 minutes. Be sure to use a meat thermometer to check that the meat is cooked in the middle. I don't think anyone really wants rare meatloaf, so cook it to at least 160F.

    Since I didn't really plan on making meatloaf, I ended up making this pretty last minute. My Mini Italian Meatloaves aren't fancy, I used onion and garlic powder instead of chopping onions and garlic so it came together quickly. I wanted to use up the zucchini so I made it low carb and didn't add any breadcrumbs. I also made it without egg because the moisture from the zucchini along with the egg would keep the meat from binding.  It really is a great weeknight dinner for those days when it's chilly and you don't have a lot of time.

    One last tip, make sure you don't over fill the muffin tin, otherwise the grease will spill over onto the bottom of your oven. You can place the muffin pan on a baking sheet just in case, but the grease will smoke if it overflows. Carefully tilt the pan to drain the grease before adding the cheese to the top.

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

    Mini Italian Meatloaves, ground beef filled with shredded zucchini and mozzarella cheese, topped with your favorite marinara sauce and more cheese, is a simple weeknight dinner.
    Print Recipe
    No ratings yet

    Mini Italian Meatloaves

    Mini Italian Meatloaves, ground beef filled with shredded zucchini and mozzarella cheese, topped with your favorite marinara sauce and more cheese, is a simple weeknight dinner.
    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr
    Course: Entree
    Cuisine: American
    Servings: 6
    Calories: 306kcal
    Author: Bernadette Martin

    Ingredients

    • 1 ¼ pounds 85% lean ground beef
    • 1 medium zucchini, shredded and squeezed dry
    • 1 ½ cups shredded mozzarella, divided
    • 1 cup marinara sauce (or slightly more)
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon dried parsley
    • 1 teaspoon dried oregano

    Instructions

    • Preheat the oven to 375 degrees F. Spray a 6-cup muffin tin lightly with cooking spray. In a large mixing bowl combine the ground beef, shredded zucchini, 1 cup shredded mozzarella, onion powder, garlic powder, parsley, and oregano. Mix well.
    • Divide the mixture into the muffin cups, filling about ¾ full. Spread the sauce across the top of each loaf using a spoon.
    • Bake in the preheated oven on a baking sheet for about 35 minutes, or until a thermometer inserted into the middle of each mini meatloaf registers 165 degrees. Remove from the oven and carefully tilt to drain the grease. Top with the remaining mozzarella cheese and place back in the oven for 5-10 minutes until the cheese is melted.

    Nutrition

    Calories: 306kcal | Carbohydrates: 4g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 86mg | Sodium: 455mg | Potassium: 526mg | Fiber: 1g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 8.7mg | Calcium: 171mg | Iron: 2.8mg

     

    « Pasta Primavera
    One Pot Chicken Sausage Pasta »
    47 shares
    • Facebook
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Hi everyone! Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy! Read More…

    SUBSCRIBE TO RANTS FROM MY CRAZY KITCHEN

    SUBSCRIBE BY EMAIL TO RECEIVE NEW RECIPES AND POSTS WHEN THEY ARE PUBLISHED. YOUR EMAIL WILL ONLY BE USED TO SEND UPDATES.

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Footer

    ↑ back to top

    • ABOUT
    • RECIPES
    • CONTACT ME/WORK WITH ME!
    • FAQS
    • PRIVACY POLICY

    • Facebook
    • Pinterest
    • Twitter

    Copyright © 2025 Rants From My Crazy Kitchen

    Enter your name and email address to subscribe by email
    Stay up to date on all the latest recipes, reviews, giveaways, and more for free!

    Your privacy is important! Please refer to Rants From My Crazy Kitchen's Privacy Policy for information how we use your information and protect your rights.

    47 shares
    47 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required