Italian-Style Stuffed Mini Meatloaves

Meatloaf

1. 1

   Preheat the oven to 400°F.

2. 2

   In a large bowl combine ground sirloin, ricotta cheese, Italian seasoned breadcrumbs, minced flat‑leaf parsley, grated parmesan cheese, grated garlic, kosher salt, black pepper, beaten egg, and mozzarella cheese; mix until evenly incorporated.

3. 3

   Divide the mixture into four mini loaf pans, creating a thin base layer, then place mozzarella sticks in the center of each and cover with the remaining meat mixture, leaving a small gap at the top.

4. 4

   Bake for 25 minutes, then flip each loaf and bake an additional 5–10 minutes until the internal temperature reaches 147°F.

Sauce

5. 5

   Heat olive oil in a saucepan over medium heat and add sliced garlic; sauté until golden.

6. 6

   Add the hand‑crushed plum tomatoes, season with salt and pepper, and bring to a lively simmer.

7. 7

   Reduce the sauce until it reaches your desired thickness, then keep warm.

To Serve

8. 8

   Spoon a generous layer of sauce over each mini meatloaf and serve with pasta or crusty bread if desired.