Sun-Dried Tomato Mozzarella Meatloaf – It’s Gourmet!

Sun-Dried Tomato Mozzarella Meatloaf is also stuffed with Parmesan cheese, onion, fresh basil and uses oatmeal so it’s healthier and gluten-free. Whether you make muffins, meatballs or a full-size loaf, it’s a “gourmet” recipe your family will beg for again and again!

Sun-dried tomato mozzarella meatloaf recipe in muffin shape on a plate

This is no ordinary meatloaf. Pops of juicy tomatoes, cheesy flavor and fresh basil take this recipe over the top.

Hands down…it was a top-requested recipe from our make ahead meal kitchen. 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. Truly! It’s good. Really good.

Not only is it moist and delicious, but it freezes beautifully and can be packaged so many different ways depending upon your family size and needs. I love the ease and portability of the muffin size, but the same recipe is used for a full-sized pan.

I have become a bit of meatloaf fanatic and love experimenting with the basic recipe. Buffalo chicken Meatloaf CupsSpinach and Pinenut Meatloaf Muffins and Turkey Meatloaf Muffins with Peach Salsa are all delicious variations that are in my freezer.

Yep. I’m a big fan.

How to Make Sun-Dried Tomato Mozzarella Meatloaf

Combine lean beef, sundried tomatoes, mozzarella and Parmesan cheeses, onion, oatmeal, egg, ketchup and fresh basil to make this version of meatloaf.  We swapped out some ingredients to keep it healthy (oatmeal instead of breadcrumbs) and added in a lot of cheese, juicy sundried tomatoes and fresh basil to keep things interesting or shall we say…gourmet!

Portion Size for Meatloaf

Package this recipe in any portion size, including mini meatloaf tins (each mini pan serves 2), cupcake tins (makes 12) or a traditional meatloaf pan (serves 6-8). You can even make it into meatballs!

Type of tins for meatloaf

Tips for Making Sun-Dried Tomato Mozzarella Meatloaf

Prepare the ingredients you will need first. Then, all you need to do is mix everything together. Below are few notes on the ingredients and preparation:

  • 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 very good job of holding everything together.
  • Sundried tomatoes can be purchased in a sealed packaged or a jar. They are sold whole or sliced. Slice whole sized tomatoes into slivers to get more bang for your buck!
  • 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 with kitchen scissors into thin slivers.

Chiffonade basil

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

Enjoy it traditional style…

Traditional Meatloaf with sun-dried tomatoes and mozzarella cheese

Or, baked like a muffin…

Meatloaf Muffins with sun dried tomatoes and mozzarella cheese

Any way you bake it, this Sun-dried Tomato Mozzarella Meatloaf recipe is yummy!

4.67 from 3 votes
Sundried Tomato and Mozzarella Cheese Gourmet Meatloaf
Sundried Tomato and Mozzarella Cheese Gourmet Meatloaf
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
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!
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 251 kcal
Author: Marjory Pilley
  • 1 egg slightly beaten
  • 1/2 cup oatmeal or breadcrumbs
  • 1 cup shredded mozzarella cheese low-fat
  • 1/2 cup grated parmesan cheese
  • 1/2 cup diced onion about 1/2 medium-sized onion
  • 1/4 cup basil cut into thin slivers (1 Tablespoon dried)
  • 1/4 cup sundried tomatoes cut in slivers
  • 1/2 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!
Recipe Notes

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 Facts
Sundried Tomato and Mozzarella Cheese Gourmet Meatloaf
Amount Per Serving (1 g)
Calories 251 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 93mg 31%
Sodium 498mg 21%
Potassium 551mg 16%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 7g
Protein 26g 52%
Vitamin A 8%
Vitamin C 4.6%
Calcium 26.5%
Iron 15.3%
* Percent Daily Values are based on a 2000 calorie diet.


Meatloaf with Sun-dried Tomatoes and Mozzarella Cheese





  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. 🙂

  10. This is so easy and tasty. Great suggestions. I’ve made a meatloaf, individual tins and meatballs with this recipe. It’s my go-to Monday night recipe as everyone has had a day back to work/school and this is pure comfort. We’ve had it with your delicious corn on the cob recipe as well! Just what busy moms need in their recipe repertoire

  11. There’s a headline that says “Nutritional Information,” but nothing’s there except the serving size. Where can I find nutritional info, especially carbs, fat, fiber, and protein?

  12. Kimberly May says:

    This is a seriously delicious loaf!! We used turkey and well drained, oil packed sun dried tomatoes, it was perfect. Juicy, the oil from the tomatoes kept the turkey from drying out. The flavor can’t be beat! Thanks much!

  13. Magdeline says:

    This was absolutely amazing ! Thank you dinner mom. I made a few tweaks, however.
    I used ground chuck bc I feel that to make a successful meatloaf, you gotta have fat. I also used progresso italian breadcrumbs bc of the added flavorings and I don’t like the texture that the oatmeal gives. I also love green bell pepper in my meatloaf so I added a half of one. I added a few good squeezes of shiracha ( I’m sure spelling is wrong lol ) hot sauce to add some kick to one of the batches. I made two batches, one spicy. I added a bit more breadcrumbs and another egg. The sun-dried tomatoes and fresh basil made this recipe one of my go to that I will make again and again … fat ground chuck 80% is what I used and imo is the only way to go. I only indulge about once a month so I’m not concerned with the fat content as much …. I served it with a golden potato garlic mash and a Pinot Noir … it was utterly divine ….
    everything in moderation ….

    • Sounds amazing and thanks so much for the tips! I’m going to have to try sriracha!!! It’s my daughter’s favorite condiment!

      • Magdeline says:

        You deserve all the credit ! I’d never bf had very much luck with meatloaf, bc frankly, I didn’t know what I was doing … plus, I’d never bf cooked with fresh basil and sun-dried tomatoes … your recipe was exactly what I needed to get on track … it is my go to meatloaf recipe and I especially love the mini cupcake meatloaf idea bc it keeps me on point with portion control … ty again Marjory … I searched your site for stuffed cabbage rolls but didn’t find anything … I love your mini frittata 😊

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