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+ servings

Meatloaf Minis


  • 4 Tbsp olive oil
  • 2 carrots, cut into ¼" dice
  • 2 celery stalks, cut into ¼" dice
  • 1 oz dried wild mushrooms, soaked in 1 cup hot water, chopped, reserving the soaking liquid (I used porcini)
  • 3 cloves garlic, minced
  • 2 ¼ cups bread crumbs (gluten-free if you’re avoiding gluten)
  • 2 Tbsp + ¼ cup minced fresh flat-leaf parsley
  • 6 oz mozzarella cheese, cut into ½" cubes
  • 4 oz mozzarella (or parmesan cheese) shredded
  • salt and freshly ground black pepper, to taste
  • 1 lb ground beef 90% lean
  • 1 lb ground turkey
  • 2 eggs + 2 egg whites, lightly beaten
  • 2 Tbsp Worcestershire sauce
  • 2 - 3 Tbsp tomato sauce
  • ½ tsp fresh thyme, minced


  • Preheat to 350° F.
  • Prepare the Veggies
  • In a sauté pan, over medium-high heat, warm 2 tablespoons of the olive oil. Add the carrots, celery, and onion. Sauté until they are tender and starting to caramelize (8 - 10 minutes).
  • Add the mushrooms and garlic. Sauté a minute more. Remove them from the heat and let them cool for 10 minutes
  • Prepare the bread crumbs that are added to the meat
  • In a bowl, combine 1 ½ cups of the bread crumbs and ⅓ cup of the mushroom soaking liquid and soak for 5 minutes.
  • Prepare the bread crumbs that cover the sides and top
  • In another bowl, combine the remaining 1 ½ cup bread crumbs, the 2 tablespoons parsley, and the remaining 2 tablespoon olive oil, shredded cheese, salt, and pepper.
  • Combine
  • In a large bowl, using your hands, gently mix together the ground beef, ground turkey, soaked bread crumbs, vegetable mixture, eggs, the ¼ cup parsley, thyme, cubed cheese, salt and pepper.
  • Prepare the muffin tins (if using)
  • Spray a bit of olive oil or cooking spray into each of the muffin tins, add some of the breadcrumb topping into each.
  • (If a more traditional meatloaf is for you, the original recipe calls for cooking it in a roasting pan, covering the sides and top with the cheese-bread crumb mixture)
  • Transfer the mixture to individual muffin loaves, covering the tops first with a Tbsp or two of BBQ sauce before the cheese-bread crumb mixture.
  • Bake until an instant-read thermometer inserted into the center of the meatloaf registers 165° F, about 1 hour and 10 minutes.
  • Let the meatloaf rest for 5 minutes before slicing.