Ingredients

Serves 4

  • 3/4 cup small-torn pieces of white bread (no crusts)
    • Could also use breadcrumbs if you feel so inclined
  • 1/2 cup finely grated onion + juices
    • use cheese grater - half an onion is probably fine
  • 1/2 cup freshly grated parmesan cheese
  • 1 egg, whisked
  • 2 cloves garlic, minced
  • 1 Tablespoon dried parsley
  • salt and pepper
  • 1lb ground beef
  • 2 mozzarella cheese sticks, cut in half
    • Leave one without since Owen probably won’t want it
  • 1 jar gluten free marinara or spaghetti sauce

Directions

  1. Preheat oven to 425 degrees then line a half or quarter sheet pan with foil and spray with nonstick spray. Set aside.
  2. Add torn bread plus grated onion and juices into a large bowl then stir to combine and let sit for a minute. Add parmesan cheese, egg, garlic, parsley, and lots of salt and pepper then stir to combine. Crumble ground beef on top then use your hands to combine ingredients. Divide mixture into four equal portions then form each portion into an oval. Use your finger to press an indentation into the center lengthwise then place a halved cheese stick inside the indentation and close the meat around it.
  3. Place mini meatloaves onto prepared baking sheet then spread a couple Tablespoons marinara sauce on top. Bake for 22-25 minutes or until cooked through. Serve with additional warmed marinara sauce if desired.

Source

https://iowagirleats.com/2019/11/01/stuffed-italian-meatball-mini-meatloaves/