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!
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 Cups, Spinach 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!
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!
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.
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.
I highly suggest doubling this recipe once you have all the ingredients out. Meatloaf freezes well.
Wrap uncooked meatloaf in aluminum foil and then wrap the entire tin in plastic wrap.
Enjoy it traditional style…
Or, baked like a muffin…
Any way you bake it, this Gourmet Meatloaf recipe is yummy!
- 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
- Preheat oven to 350F.
- Add all of the ingredients except for the ground beef to a large bowl and mix well.
- Add ground beef and mix just until combined. (Don't overmix or the final meatloaf may become tough.)
- Portion mixture into tin(s). (1 pound tin or 3 mini meatloaf tins or 12 cupcake tins)
- Spread additional ketchup on top.
- 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.
- Allow cooked meatloaf to sit for 10 minutes before slicing.
Speaking of meatloaf, here are a few more recipes to check out:
- French Onion Soup Meatloaf from Cupcakes and Kale Chips
- Italian Cheese Stuffed Meatloaf from Julie’s Eats and Treats
- Baked Chicken Parmesan Meatballs from The Dinner-Mom
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