Gourmet Meatloaf with Sundried Tomatoes

This is no ordinary meatloaf. It’s packed with Mozzarella and Parmesan cheeses, diced onion, fresh basil and bursts of sundried tomatoes. It’s a gourmet meatloaf that your family will beg you to make again and again!

Sundried Tomato and Mozzarella Cheese Gourmet Meatloaf

This recipe turned me into a big fan of this comfort food. Hands down…it was a top-requested recipe from our meal assembly store. We even had a customer order some on the way to the delivery room…so it would be tucked away in her freezer when she got home from the hospital. It’s good. Really good.

Not only is it delicious, but it freezes beautifully and can be packaged so many different ways depending upon your family size and needs. Plus, you can slip in all kinds of healthy ingredients and nobody is the wiser. For these reasons, I have become a bit of meatloaf fanatic. Buffalo chicken Meatloaf CupsSpinach and Pinenut Meatloaf Muffins and Turkey Meatloaf Muffins with Peach Salsa are all delicious variations of this recipe.

Yep. I’m a big fan.

Gourmet Meatloaf Tips and Tricks

We swapped out some ingredients to keep it healthy and added in a lot more ingredients to keep things interesting or shall we say…gourmet!

Meatloaf Packaging

It’s easy to package this recipe in any portion size, including mini meatloaf tins (each serves 2), cupcake tins (makes 12) or a traditional meatloaf tin (serves 6-8). You can even make it into meatballs!

Gourmet Meatloaf Recipe with Sundried Tomatoes, 2 Cheeses, Fresh Basil and More!

Prep the ingredients you will need first. Then, all you need to do is mix everything together. A few notes on the ingredients:

  • Lean meat works great in this recipe because there is so much moisture from the cheeses.
  • Oatmeal can be replaced with breadcrumbs.
  • The egg is optional. The cheese does a pretty good job of holding everything together.
  • If you don’t have fresh basil on hand, dried basil will work…but, fresh basil is so worth it! Stack, roll and snip the leaves into thin slivers.

Chiffonade the basil

This is a great recipe to sneak in a few extra ingredients, like flaxseed or wheat germ (even pureed cauliflower or carrots.)  No one will ever know. I promise.

Gourmet Meatloaf Recipe

I highly suggest doubling this recipe once you have all the ingredients out. Meatloaf freezes well.

Gourmet Meatloaves Ready to Freeze

Wrap uncooked meatloaf in aluminum foil and then wrap the entire tin in plastic wrap.

Enjoy it traditional style…

Sundried Tomato Meatloaf Recipe

Or, baked like a muffin…

Gourmet Meatloaf Recipe with Sundried Tomatoes, 2 Cheeses, Fresh Basil and More!

Any way you bake it, this Gourmet Meatloaf recipe is yummy!

4.0 from 1 reviews
Sundried Tomato and Mozzarella Cheese Gourmet Meatloaf
This gourmet meatloaf is bursting with flavor. Mozzarella and Parmesan cheeses, onions, fresh basil and sundried tomatoes take this comfort food to a whole new level of delicious!
Serves: 6 servings
  • 1 egg, slightly beaten
  • ½ cup oatmeal or breadcrumbs
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • ½ cup diced onion (about ½ medium-sized onion)
  • ¼ cup basil, cut into thin slivers (1 Tablespoon dried)
  • ¼ cup sundried tomatoes, cut in slivers
  • ½ cup ketchup plus more for topping
  • 1 pound lean ground beef
  1. Preheat oven to 350F.
  2. Add all of the ingredients except for the ground beef to a large bowl and mix well.
  3. Add ground beef and mix just until combined. (Don't overmix or the final meatloaf may become tough.)
  4. Portion mixture into tin(s). (1 pound tin or 3 mini meatloaf tins or 12 cupcake tins)
  5. Spread additional ketchup on top.
  6. Bake uncovered to a temperature of 160 degrees Fahrenheit. A one pound meatloaf will take about an hour. A mini meatloaf tin will take about 45 minutes and a cupcake size tin will take about 30-35 minutes.
  7. Allow cooked meatloaf to sit for 10 minutes before slicing.
  8. Enjoy!
Meatloaf freezes well uncooked or cooked. Wrap container in aluminum foil and plastic wrap. Store in freezer for 2-4 months. When ready to cook, defrost in refrigerator for 24 hours and then cook as directed.
Nutrition Information
Serving size: ⅙ of Meatloaf

Speaking of meatloaf, here are a few more recipes to check out:


Easy Gourmet Meatloaf Recipe





  1. I love meatloaf muffins! I also love that you added sundered tomatoes, YUM!

  2. Who doesn’t love a good meatloaf recipe? And thanks for all those tips and tricks for shaping meatloaf and playing with additions!

  3. I love meatloaf, but I don’t make it nearly enough. I wish I had of had some of these meatless in the freezer after my daughter was born. Delish!

  4. My kids love meatloaf and I bet they’d love it in little sizes like this. I’d be a huge fan of the sundries tomatoes in there!

  5. I have to make meatloaf muffins…why don’t I ever? They’re so fun and cute! Love that you added sun dried tomatoes. I can eat them just as they are so nice to make a meatloaf more exciting with them!

  6. My kiddos are huge fans of meatloaf too! And I think they’d gobble these up!

  7. I’m a big fan of mini meatloaves… they’re just so gosh-darned cute compared to the full-sized meatloaves, plus it’s so easy to manage portion control. Love the combination of flavours you’ve used here. That’s definitely not my mama’s meatloaf! 🙂

  8. These look fantastic!!! I can understand why a mom in labor would need to stop and order some first, before going to the hospital. LOL. Too funny, but a great testimonial on how delicious this recipe is!

  9. Hello Marjory! Your recipe here looks and sounds fantastic! I’ll be making it soon. 🙂

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