Photo of Mini Italian Meatloaves with Penne and Sautéed Zucchini by WW

Mini Italian Meatloaves with Penne and Sautéed Zucchini

Total Time
1 hr 15 min
25 min
50 min
It’s a meatball in meatloaf form. Paired with whole grain pasta and garlicky zucchini, this meal is sure to satisfy your craving for Italian food.


Uncooked lean ground beef

1¼ pound(s), (93% lean/7% fat)


2 large egg(s)

Grated Parmesan cheese

¼ oz

Seasoned breadcrumbs

¼ cup(s), Italian style

Fresh parsley

¼ cup(s), finely chopped

Kosher salt

¾ tsp(s)

Black pepper

pinch(es), freshly ground, or to taste

Store-bought marinara sauce

1½ cup(s), divided PASTA

Kosher salt

¼ tsp(s)

Garlic clove

2 clove(s), thinly sliced

Uncooked whole wheat pasta

8 oz, penneZUCCHINI

Olive oil

1 tsp(s), extra virgin


2 small, chopped (about 3 cups)

Kosher salt

½ tsp(s), or to tasteGARNISH

Grated Parmesan cheese

1 tbsp(s)


  1. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.
  2. In a large bowl, combine beef, eggs, cheese, bread crumbs, parsley, salt and pepper until well-combined (do not over mix). Divide beef mixture into 6 even portions and form into mini loaves; place on prepared baking sheet. Spoon 3 tablespoons marinara sauce over each loaf and bake until cooked through, about 35 to 40 minutes; allow to rest for 10 minutes before serving.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Once pasta is cooked, reserve 1/4 cup of pasta cooking liquid and then drain pasta.
  4. While pasta and meatloaves cook, heat oil in a large nonstick skillet over medium-low heat. Add garlic; cook, stirring occasionally, until lightly browned, about 2 to 3 minutes. Once garlic begins to brown, add zucchini; increase heat to medium-high and cook zucchini, stirring occasionally, until lightly browned and soft, about 6 to 7 minutes. Season to taste with salt and then add pasta and reserved cooking liquid to pan; stir to combine and cook for 1 minute to heat through.
  5. Heat remaining marinara sauce; spoon 1 tablespoon sauce over each meatloaf before serving. Yields 1 meatloaf, about 1 cup pasta-zucchini mixture and 1/2 teaspoon cheese garnish per serving.


If zucchini starts to stick to pan, remove from heat and coat with cooking spray; finish cooking as directed above.