Anastasia Rice December 6, 2025

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Cheesy Stuffed Mediterranean Meatloaf Cups

Name: Cheesy Stuffed Mediterranean Meatloaf Cups
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 lb ground beef; 1 cup breadcrumbs; 1 egg; 1/2 cup onion, finely chopped; 2 cloves garlic, minced; 1/2 cup bell peppers, diced; 1/4 cup feta cheese, crumbled; 1/4 cup olives, sliced; 1 tsp oregano; 1 tsp basil; Salt and pepper to taste; 1 cup marinara sauce; 1 cup mozzarella cheese, shredded

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There is something deeply comforting about warm, golden cups of savory meat filled with melty cheese, fragrant herbs, and bright Mediterranean bites. Picture a tray coming out of the oven, steam rising, the smell of oregano and garlic weaving through the air, and the first spoonful giving way to gooey mozzarella and tangy feta. Cheesy Stuffed Mediterranean Meatloaf Cups turn weeknight dinner into a cozy, shareable moment, and they work equally well for casual dinners, lunchboxes, or buffet-style gatherings.

If you enjoy dishes that balance richness with bright Mediterranean flavors, you might also like a hearty pasta variation like Cheesy Beef and Bowtie Pasta in Garlic Butter, which brings the same comforting cheese factor to a different shape and texture.

What Makes This Special

These Cheesy Stuffed Mediterranean Meatloaf Cups shrink a classic meatloaf down to cheerful, portioned servings while locking in all the flavors you expect from a Mediterranean-inspired dish. Each cup crisps on the edges, stays tender in the middle, and hides a molten cheese center that pulls apart with satisfying strings. They feel thoughtful, without being fussy, so they are perfect for weeknights, potlucks, or a relaxed weekend supper.

Why you will reach for this recipe again

Portable, individual portions mean easy plating and leftovers that reheat beautifully
The Mediterranean touches, like feta and olives, brighten the meat for a lighter, fresher profile
A cheesy surprise in every cup makes them especially appealing to kids and adults alike

What You’ll Need

A quick note on roles and swaps, these ingredients give the meatloaf structure, moisture, and the signature Mediterranean tang. If you prefer a lighter protein swap, ground turkey or ground chicken work well in the same quantities. For a creamier interior, choose a full fat mozzarella and a slightly salty feta to balance the marinara finishing sauce.

1 lb ground beef
1 cup breadcrumbs
1 egg
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup bell peppers, diced
1/4 cup feta cheese, crumbled
1/4 cup olives, sliced
1 tsp oregano
1 tsp basil
Salt and pepper to taste
1 cup marinara sauce
1 cup mozzarella cheese, shredded

Ingredient notes: use panko for a lighter texture, or regular breadcrumbs for a denser cup. Choose green or kalamata olives depending on how briny you like the final dish. If you prefer less salt, reduce the feta slightly.

How to Cook Cheesy Stuffed Mediterranean Meatloaf Cups

Preheat the oven to 350°F, and lightly grease a 12-cup muffin tin so the cups release easily after baking. You should smell the warmth of the oven as it comes up to temperature.
In a large bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, bell peppers, feta, olives, oregano, basil, salt, and pepper, using your hands or a spoon to bring the mixture together until evenly blended. The mixture should feel cohesive and slightly tacky, not wet.
Mix thoroughly until well combined, taking care not to overwork the meat which can make the cups dense, but ensure the ingredients are evenly distributed. You should see flecks of green and black from the herbs and olives throughout.
Grease a muffin tin and shape the meat mixture into cups by pressing it into each cavity and forming a well in the center for the fillings, leaving enough wall to hold the cheese and sauce. The edges will crimp and brown nicely as they bake.
Bake for 20 to 25 minutes, or until the meat is cooked through and the edges have turned a deep, appetizing brown, the interior should be just set and juice-free. You will notice the aroma of oregano and garlic rising from the oven.
In the last 5 minutes of cooking, sprinkle shredded mozzarella on top of each cup and return to the oven so the cheese melts and bubbles into golden patches that stretch when pulled. The cheese should be melted and lightly golden, not overly browned.
Serve hot topped with a spoonful of marinara sauce, letting it drizzle down the sides, and garnish with extra crumbled feta or a sprinkle of chopped parsley if desired, then enjoy immediately for best oozy texture. The contrast between crisp edges and molten centers is the highlight.

Prep ~ 15 minutes, Cook ~ 25 minutes, Total ~ 40 minutes, Servings ~ 12 cups, Kcal ~ 210 per cup

Make-Ahead and Prep Tips

You can make several parts of this recipe ahead to save time on busy nights. Mix the meat mixture and shape it into the muffin tin cavities, then cover the tray tightly with plastic wrap and refrigerate for up to 24 hours before baking. If you prefer, you can form the cups on a sheet of parchment and freeze them on the tray until firm, then transfer them to a sealed container for longer storage. Keep the shredded mozzarella and marinara in separate containers in the fridge, and add them in the last minutes of baking and at serving time for the freshest texture.

If you are short on time the day of serving, bake from chilled, but add a few extra minutes to the time to ensure they cook through. For fully assembled, frozen cups, bake from frozen at 350°F, adding about 10 to 15 minutes to the cook time and tenting with foil to prevent over-browning while they heat through.

How to Store Leftovers

Refrigerate leftovers in an airtight container for up to 3 to 4 days, placing a sheet of parchment between layers if stacking to protect the melted cheese. These meatloaf cups also freeze well for up to 3 months; wrap each cup individually in plastic wrap or place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag or container. Thaw overnight in the refrigerator before reheating for best texture.

To reheat, gently warm in a 350°F oven for 8 to 12 minutes from chilled, or 15 to 20 minutes from frozen, until heated through and the cheese is melty. Microwave reheating works for a quick fix, but it can make the meat a bit denser, so use short bursts and let them rest a minute between heating rounds. A freshness cue is the scent and texture, the cups should smell bright with herbs and sauce, not sour, and the cheese should regain its gooey quality when properly heated.

Perfect Pairings

A crisp green salad with lemon vinaigrette to cut the richness
Herbed couscous or basmati rice to soak up extra marinara sauce
Roasted vegetables such as zucchini and cherry tomatoes for added color
Warm crusty bread or garlic pita to scoop up melted cheese and sauce
A light cucumber and tomato salad with a splash of olive oil and oregano

If you love cheesy dinners and want something portable and chicken-forward for another night, try the creamy, comforting Cheesy Chicken Pasta for a different take.

Make It Your Own

Swap the protein If you prefer a lighter base, use ground turkey or ground chicken, both of which pair beautifully with feta and olives.
Add spinach Fold in a cup of wilted, squeezed-dry spinach for color, added nutrients, and a softer texture.
Spice it up Mix in a pinch of red pepper flakes or a diced jalapeño for a subtle heat that complements the Mediterranean flavors.
Change the cheese Try a small cube of halloumi or a blend of provolone and mozzarella for different melting profiles, keeping feta as the tangy accent.
Make it low carb Skip the breadcrumbs and use almond flour or crushed pork rinds for a lower carbohydrate option, adjusting moisture with an extra egg if needed.
Mediterranean twist Add sun-dried tomatoes for a chewy, concentrated sweetness that plays nicely with briny olives.
Mini sliders Instead of muffin cups, form small patties and cook in a skillet for Mediterranean meat sliders served on small buns with tzatziki.
Herb-forward Swap dried oregano and basil for fresh chopped parsley and mint for a livelier, fresher flavor profile.

Cook’s Notes and Secrets

Use room temperature ingredients, especially the egg, so the mixture binds evenly.
Don’t overwork the meat, gently fold until ingredients are combined, so the cups stay tender.
Space the cups evenly in the muffin tin to ensure even heat circulation and consistent browning.
If you have a thermometer, aim for an internal temperature of 160°F for ground beef to ensure safe doneness.
Let the cups rest for a few minutes after baking so the juices settle, making them easier to remove and less likely to fall apart.
For crispier edges, broil for 30 to 60 seconds at the end, watching carefully so the cheese does not burn.

Frequently Asked Questions

• Can I use a different ground meat, like turkey or chicken?
Yes, ground turkey or ground chicken work very well and make the cups lighter. If you choose a leaner meat, you may need to slightly increase the breadcrumbs or add a splash of olive oil to retain moisture.

• How many cups does this recipe make, and what is a serving?
This version is written to fill a standard 12-cup muffin tin, so it yields 12 individual cups. A typical serving is one to two cups depending on appetite, with two cups making a generous main course portion.

• Can I make these ahead and freeze them?
Absolutely, these freeze nicely. Freeze individually on a tray, then store in a freezer bag for up to 3 months. Thaw overnight in the fridge, then reheat in a 350°F oven until warmed through.

• My cups fell apart when I removed them from the tin, how do I prevent that?
Make sure the cups are cooked through and rested for at least 5 minutes before removing. Greasing the tin thoroughly helps, and using a nonstick spray or lining with cupcake liners can make removal easier.

• Is there a vegetarian version of this recipe?
You can swap the ground meat for a firm mix of lentils, cooked quinoa, mushrooms, and finely chopped walnuts bound with egg and breadcrumbs, seasoned with the same Mediterranean herbs. The texture will be different, but the flavors will remain familiar.

• What is the best way to reheat without drying them out?
Reheat gently in a 350°F oven covered with foil for 10 to 15 minutes from chilled, or until warm. Add the foil for part of the time to prevent over-browning, and remove it at the end if you want the edges crisped.

If you want another portable, cheesy crowd-pleaser for lunches or wraps, try these warm, filling Cheesy Garlic Chicken Wraps for inspiration and serving ideas.

Final Thoughts

Cheesy Stuffed Mediterranean Meatloaf Cups are a simple way to bring familiar comforts and bright Mediterranean notes together in a format that feels both homey and special. The combination of tender seasoned meat, salty feta, briny olives, and melty mozzarella creates a delightful balance of textures and flavors, while the individual portions make serving easy and fun. Whether you are cooking for family, prepping for the week, or bringing a dish to share, these meatloaf cups are a reliable, delicious option that invites a second helping and warm praise. Make a batch soon and enjoy the pleasing aroma and gooey, savory satisfaction they bring to the table.