Mini Muffuletta Meatloaves Recipe

Yields: 4 servings

Prep Time: 15 minutes

Cook Time: 18-22 minutes

Ingredients:

Meat Mixture:

  • 1 lb ground beef (80/20 or leaner)
  • 2 oz salami, finely chopped
  • 1 egg
  • 2 cloves garlic, minced
  • 1/2 cup Rice Chex, crushed into crumbs
  • 1/4 cup provolone cheese, cut into small cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Olive Mix:

  • 5/8 cup prepared muffuletta olive mix (find this in the specialty foods section)

Equipment:

  • Large mixing bowl
  • Baking sheet
  • Aluminum foil
  • Nonstick cooking spray

Instructions:

  • Preheat Oven and Prepare Pan: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with aluminum foil and spray it lightly with nonstick cooking spray.
  • Make Meat Mixture: In a large mixing bowl, combine the ground beef, chopped salami, egg, minced garlic, Rice Chex crumbs, provolone cheese, salt, and pepper. Use your hands to mix gently until just combined (avoid overmixing).
  • Form Meatloaves: Divide the meat mixture into four equal portions. Shape each portion into a miniature loaf shape. Place the mini meatloaves on the prepared baking sheet.
  • Bake: Bake the mini meatloaves in the preheated oven for 18-22 minutes, or until they are cooked through and an internal temperature registers 160 degrees Fahrenheit (71 degrees Celsius).
  • Serve: Serve your Mini Muffuletta Meatloaves warm. Top with additional muffuletta olive mix for an extra flavor punch, if desired.

Tips:

  • Make it Gluten-Free: Easily make these gluten-free by using gluten-free bread crumbs or crushed gluten-free crackers instead of Rice Chex.
  • Flavor Variations: Explore different flavor twists by adding chopped green bell pepper or a sprinkle of Cajun seasoning to the meat mixture.
  • Serving Idea: Turn these into delicious sliders! Serve the mini meatloaves on small slider buns with a dollop of olive mix.

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