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Cooking + Entertaining

Mini meatloaf: the recipe for a tasty second course

Mini meatloaf: the recipe for a tasty second course

I mini meatloaf they are an easy and delicious second course that even the kids will love, an alternative to the classic meatloaf made for us by Chef Michele Ghedini. In our recipe, we prepared the dough with ground beef, egg, bread soaked in milk and grated cheese and made the filling with scamorza e pancetta. The mini meatloaves will be oven-baked inside cups, but you can also add stuffing and roll them up. Once ready, serve them with a fresh salad or baked potatoes. Here’s how to prepare them.


Makes 8 mini meatloaves

Stale bread soaked in milk

How to make mini meatloaf

In a bowl put the minced meat, bread soaked in milk, eggs, grated cheese, salt and pepper.

Knead well and put the dough inside the cups previously coated with butter and breadcrumbs.

Make a hole with your fingers and put some cubes of scamorza cheese wrapped in bacon. Close everything properly.

Bake for 25 minutes at 180°C. And here are these tasty mini meatloaves ready.


You can store mini meatloaves in the fridge for 2 daysinside an airtight container. Reheat them in the oven for a few minutes before enjoying them.

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