Mini Italian Meatloaf Recipe

This healthy and delicious Italian meatloaf recipe is the perfect busy dinner recipe! I love that you get all the original flavor of a regular meatloaf recipe with a lot shorter cooking time thanks to the mini size!!


Is it feeling like spring where you live? We’ve had a couple teaser days but nothing that feels like we are “there” yet. It’s coming though, next week we are in the 50s all week which is definitely a praise hands emoji moment.

Speaking of getting those hands up in praise, you will be dancing for joy when you try these healthy mini meatloaves!  They are so ridiculously easy to make and the flavor is ah-mazing!

What often holds me back from making meatloaf is the long cooking time and these mini meatloaves are the answer to that predicament!

Because they are smaller they cook so much faster, which means dinner on the table faster, which means less whining, which is definitely  a reason to celebrate around here!

Hangry toddlers are the worst!


My mom started making mini Italian meatloaves way back in 1997 from a recipe in a Taste of Home cookbook (I can’t believe you can still order this cookbook!), and they were an instant hit with our big family!

I can remember making them for a fancy Valentine’s dinner I planned with my friends for home economics class when I was in high school. I shaped them like little hearts!

Anyways, my extra little teenage self aside, these mini meatloaves have always been delicious, but now they are just a bit healthier thanks to a few of my modern-day tweaks.



Can you freeze mini meatloaf?

If you like to freeze meals ahead of time this recipe freezes really well too!
I completed all the steps up to baking, then stick the whole muffin tin covered in foil in the freezer to flash freeze for 1-2 hours.
Then you can pop out the mini meatloaves, place in freezer bag, and store back in the freezer. It’s a great idea to make a double batch and then you can grab a few out, defrost, bake and enjoy!

I learned all my freezer food tips and tricks from this awesome recipe book–I’d highly recommend it even if you are just a casual freeze ahead cook like me.

Not only does it have great recipes, but you learn how to best modify the recipes you already love, like this one, to be freezer-friendly!

Mini Meatloaf recipe in muffin tin

Can I substitute something else for the ground turkey?

If you and your family aren’t fans of of ground turkey you can use ground beef instead. Or a mixture of ground pork and ground beef is really delicious too!

The recipe may just be a tad bit greasier than if you used ground turkey. You can alway set the mini meatloaves on a paper towel covered plate to help them be less greasy if you decide to use a more fatty ground meat.

This Italian mini meatloaf recipe is definitely a family favorite around here! It’s so simple and quick I’m sure you’ll be adding it to your family’s regular meal rotation soon too!

This meatloaf recipe would pair really nicely with a fresh salad or these garlic roasted mushrooms and green beans!

Mini Meatloaf RecipeLet me know what you think when you try it!

What’s one of your “tried and true” family recipes? 

If you’re a fan of easy healthy recipes (and why wouldn’t you be?!) you won’t want to miss my 6 Day Impossibly Easy Planning Toolkit! In this healthy meal plan you’ll find delicious and healthy comfort food recipes for busy weeknight dinners, a completed grocery list, a step-by-step meal prep guide, plus side and lunch leftover ideas!

If you are ever frustrated with how hard finding tasty and healthy recipes can be this is the guide for you!

Mini Italian Meatloaf Recipe


Mini Italian Meatloaf Recipe

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This delicious mini Italian meat loaf recipe is sure to be a hit with your family! Made using ground turkey for a healthier take on this traditional dish.


  • 1 pound lean ground turkey
  • 1 pound turkey sausage
  • 3/4 cup whole wheat bread crumbs
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/4 cup Parmesan cheese
  • 1/2 cup chopped onion
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning


  1. In large bowl, combine all ingredients. (I generally use my hands.) Mix together. Divide meat into 12 small portions and place in greased 12 cup muffin tin. Spread 1 Tablespoon ketchup, a sprinkle of Parmesan cheese, and a dash of Italian seasoning over each "muffin". Bake at 350 for 35 mins or until meat thermometer reads over 160. (I always double check my meat with a thermometer)
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g



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