Mozzarella-Stuffed and Mini Meat Loaves Mozzarella-Stuffed and Mini Meat Loaves

Mozzarella-Stuffed Mini Meat Loaves Image by: Stacey Brandford Author: The Canadian Living Test Kitchen

Mixing moistened bread crumbs into ground beef is a great way to keep the meat from drying out or shrinking as it's cooking. Use this technique for the juiciest meat loaves, meatballs and burgers you've ever tasted.

  • Prep time 25 minutes
  • Total time 50 minutes



In bowl, mix bread crumbs with milk. Let stand for 5 minutes. Stir in egg, garlic powder, onion powder, 1 tsp of the Italian herb seasoning, 1/2 tsp of the salt and 1/4 tsp of the pepper. Mix in beef just until combined and no streaks of bread crumb mixture are visible (do not overmix).

Shape into 8 meatballs. Supporting opposing sides of 1 meatball with 2 fingers, press opposite index finger into centre to create 1-inch well; place 1 cube of the mozzarella inside. Press meat over to enclose mozzarella and reshape meatball. Repeat with remaining meatballs and mozzarella. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Place 1 meatball into each of 8 wells of lightly greased muffin pan. Stir together strained tomatoes, tomato paste, brown sugar, vinegar and remaining Italian herb seasoning, salt and pepper; spoon over meatballs. Bake in 400°F oven until instant-read thermometer inserted in several meat loaves reads 165°F, about 16 minutes. Let stand for 5 minutes. Sprinkle with parsley.

Makes 8 mini meat loaves.

Nutritional facts Per mini meat loaf: about

  • Fibre 1 g
  • Sodium 370 mg
  • Sugars 4 g
  • Protein 15 g
  • Calories 199
  • Total fat 12 g
  • Potassium 280mg
  • Cholesterol 70 mg
  • Saturated fat 5 g
  • Total carbohydrate 7 g


  • Iron 14
  • Folate 7
  • Calcium 10
  • Vitamin A 6
  • Vitamin C 5
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Mozzarella-Stuffed and Mini Meat Loaves