Description
This Mini Meatloaf recipe is a flavorful and convenient twist on traditional meatloaf, featuring sautéed vegetables, a tangy glaze, and cheddar cheese, all baked to juicy perfection in individual portions. Perfect for a family dinner, it pairs wonderfully with classic sides like mashed potatoes and roasted vegetables.
Ingredients
Scale
Vegetables & Aromatics
- 1 Tablespoon butter
- ¼ cup yellow onion, diced
- ¼ cup bell pepper, diced
- 1 teaspoon minced garlic
Wet Ingredients & Seasonings
- 1 egg
- 1/3 cup milk
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- 1 teaspoon BBQ Sauce
- ½ Tablespoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup ketchup (for glaze, plus more for serving)
- ½ cup BBQ Sauce (for glaze)
Dry & Dairy Ingredients
- 1/3 cup crushed Ritz crackers (or Italian breadcrumbs)
- ½ cup shredded cheddar cheese
Main Protein
- 1 pound ground beef (85% lean)
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the mini meatloaves.
- Sauté Vegetables: Melt butter in a small saucepan over medium heat. Add diced onions and bell peppers, sauté for 4 minutes until softened. Stir in minced garlic and cook for an additional minute. Remove from heat and allow to cool.
- Combine Wet Ingredients: In a large bowl, whisk together the egg, milk, yellow mustard, 1 teaspoon ketchup, 1 teaspoon BBQ sauce, Worcestershire sauce, shredded cheddar cheese, salt, and pepper until fully incorporated.
- Add Remaining Ingredients: Stir in the crushed Ritz crackers followed by the cooled sautéed vegetables and garlic. Add the ground beef and gently mix with your hands or a spoon until just combined; avoid overmixing to keep the meatloaf tender.
- Form Mini Loaves: Divide the meat mixture evenly into 4 portions. Mold each portion into a roughly 5-inch long loaf. Place them on a baking sheet lined with parchment paper, ideally one with raised edges to catch drippings. Prepare the glaze by mixing the remaining ½ cup ketchup and ½ cup BBQ sauce and brush half of this glaze over the top of each mini meatloaf.
- Bake and Remove Grease: Bake the meatloaves for 25 minutes. Carefully remove from the oven and transfer each loaf to a new parchment-lined baking sheet or plate to discard accumulated grease, preventing sogginess and ensuring proper cooking.
- Finish Baking: Brush the remaining glaze on the loaves and return them to the oven. Bake for an additional 15 minutes or until the internal temperature reaches 160 degrees Fahrenheit, indicating they are fully cooked.
- Serve: Optionally apply a little extra ketchup on top before serving. These mini meatloaves pair wonderfully with mashed potatoes, roasted green beans, roasted carrots, or garlic butter pasta for a complete meal.
Notes
- To handle grease during baking, carefully transferring the meatloaves to a clean pan after the initial baking helps drain excess fat and prevents sogginess.
- Using parchment paper on a baking sheet with raised edges can help catch spills and make cleanup easier.
- Be careful not to overmix the meat mixture to keep the meatloaf tender and moist.
- Check the internal temperature with a meat thermometer to ensure the meatloaf is safely cooked to 160°F.
- Feel free to customize the glaze by adjusting the ketchup and BBQ sauce ratio to your taste preference.
- This recipe yields four mini individual meatloaves, perfect for portion control and even cooking.
