If you’re looking to cozy up your dinner plans and impress with something both comforting and bursting with flavor, you’ve just found your new favorite: the Mini Meatloaf with BBQ Ketchup Glaze and Cheddar Recipe. These perfectly portioned meatloaf loaves have just the right touch of cheddar cheese and a tangy, sticky BBQ ketchup glaze that elevates classic meatloaf into something truly special. Whether you’re feeding the family or hosting friends, this recipe balances simplicity and savory goodness with every bite.
Ingredients You’ll Need
Each ingredient for this Mini Meatloaf with BBQ Ketchup Glaze and Cheddar Recipe plays an important role, bringing texture, flavor, and richness to the dish. From the sharpness of cheddar to the tenderizing effect of Ritz crackers, these basic kitchen staples come together effortlessly.
- Butter: Used for sautéing vegetables, it adds a rich, creamy base to soften flavors.
- Yellow onion: Diced for sweetness and aromatic depth after being sautéed.
- Bell pepper: Adds a fresh, slightly sweet crunch to complement the meat.
- Minced garlic: Just a teaspoon to provide bright, savory notes.
- Egg: Acts as a binder to keep the mini meatloaves perfectly shaped and moist.
- Milk: Adds moisture and helps create a tender texture in the meat.
- Yellow mustard: Offers a mild tang that enhances the glaze’s complexity.
- Ketchup: Used both in the mixture and the glaze to bring sweetness and acidity.
- BBQ Sauce: The smoky component in the glaze that’s total flavor magic.
- Worcestershire sauce: A key umami booster providing depth.
- Salt & pepper: Essential seasoning to balance and enhance all other flavors.
- Crushed Ritz crackers: The secret to a moist, tender crumb by locking in moisture.
- Shredded cheddar cheese: Offers richness and melty pockets of cheesy goodness.
- Ground beef (85% lean): The hearty base protein with just the right fat content for juiciness.
- Ketchup & BBQ Sauce glaze: Brushed on top to create a glossy, tangy finish that makes every bite irresistible.
How to Make Mini Meatloaf with BBQ Ketchup Glaze and Cheddar Recipe
Step 1: Sauté Your Vegetables
Start by melting butter in a small pan over medium heat. Toss in your diced onion and bell pepper to soften them for about 4 minutes, then add the minced garlic for an extra punch of flavor and sauté for one more minute. This step mellows out the vegetables and infuses your mini meatloaves with a subtle sweetness and aroma that will make every bite sing.
Step 2: Combine Your Wet Ingredients
In a large bowl, whisk together the egg, milk, yellow mustard, ketchup, BBQ sauce, Worcestershire sauce, shredded cheddar cheese, salt, and pepper. This mixture creates a flavorful panade that ensures your meatloaf stays juicy and tender while packing in all those delicious layers of taste.
Step 3: Mix in Dry Ingredients and Meat
Gently stir in the crushed Ritz crackers, then fold in the cooled sautéed vegetables. Add your ground beef last and carefully mix just until everything is combined. Remember, overmixing can make your meatloaf tough, so be gentle and keep that texture soft and inviting.
Step 4: Form the Mini Meatloaves
Divide the meat mixture into 4 equal portions and shape each into a 5-inch oval or loaf. Place them on a parchment-lined baking sheet with raised edges to catch any drippings during baking. The small size means these cook faster and more evenly than your traditional large meatloaf, making weeknight dinners a breeze.
Step 5: Apply the Glaze and Bake in Two Rounds
Mix together the glaze ingredients – ketchup and BBQ sauce – and brush half over the meatloaves. Bake at 350 degrees for 25 minutes. Afterward, carefully remove the baking sheet to drain excess grease by transferring the mini meatloaves to a fresh parchment-lined tray. Brush the remaining glaze on top and return to the oven for 15 more minutes until the internal temperature reaches 160 degrees and the glaze is bubbly and caramelized.
Step 6: Final Touches Before Serving
For an extra pop of tang, feel free to brush more ketchup over the mini meatloaves once they’re out of the oven. This last step highlights the perfect sweet and smoky flavors of the glaze that make this Mini Meatloaf with BBQ Ketchup Glaze and Cheddar Recipe so unforgettable.
How to Serve Mini Meatloaf with BBQ Ketchup Glaze and Cheddar Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a burst of color and freshness to your mini meatloaves, making them look as delightful as they taste. For extra cheesy bliss, a light dusting of shredded cheddar can be melted on top just before serving.
Side Dishes
This recipe pairs beautifully with creamy mashed potatoes or buttery garlic pasta, which soak up every bit of that tangy glaze. Roasted green beans or glazed carrots introduce a vibrant vegetable side that complements the meatloaf’s hearty flavor without overpowering it.
Creative Ways to Present
Serve your mini meatloaves stacked on a bed of fluffy mashed potatoes with roasted veggies on the side for a classic presentation. Alternatively, use slider buns for mini meatloaf sandwiches with a little extra ketchup or BBQ sauce, perfect for casual gatherings or lunchboxes.
Make Ahead and Storage
Storing Leftovers
Place cooled mini meatloaves in an airtight container and refrigerate for up to 3 days. This keeps the flavors intact and the texture moist, ready to be reheated for a quick and comforting meal any day of the week.
Freezing
If you want to prep ahead, you can freeze the uncooked mini meatloaves by wrapping them tightly in plastic wrap and storing them in freezer bags for up to 3 months. When ready, thaw overnight in the fridge before baking. You can also freeze cooked mini meatloaves and reheat them later, making this recipe perfect for meal prep and busy schedules.
Reheating
To reheat, cover the mini meatloaf with foil and warm in the oven at 350 degrees for about 15 minutes or until heated through. This method keeps them moist and prevents drying out. Microwave reheating is possible but best kept short and covered to retain juiciness.
FAQs
Can I make this recipe with ground turkey or chicken?
Absolutely! You can substitute ground turkey or chicken for ground beef, but keep in mind these leaner meats may dry out faster. Adding a bit more moisture, like extra milk or a splash of olive oil, and not overmixing will help keep it tender.
Can I use regular breadcrumbs instead of Ritz crackers?
Yes, Italian-style breadcrumbs or plain breadcrumbs work well. Just be aware that Ritz crackers add a buttery flavor and softer texture that slightly enriches the meatloaf, but standard breadcrumbs will still give you great results.
How spicy is the BBQ ketchup glaze?
This glaze is mild and tangy rather than spicy, making it loved by kids and adults alike. If you enjoy a bit of heat, feel free to add a dash of hot sauce or cayenne to the glaze for your personal kick.
Is there a way to avoid the grease when baking?
Definitely! One clever trick is to place slices of fresh bread under each mini meatloaf before baking—the bread soaks up excess grease and keeps your pan cleaner, plus that soaked bread turns into a tasty side treat.
What if I want to make this recipe vegan or vegetarian?
For a vegetarian twist, try replacing ground beef with a mixture of lentils, mushrooms, and walnuts, and use vegan cheese and egg substitutes. Adjust cooking times slightly and make sure your glaze is vegan-friendly for a delicious plant-based version.
Final Thoughts
I can’t recommend this Mini Meatloaf with BBQ Ketchup Glaze and Cheddar Recipe enough if you want a cozy, flavorful dish that feels like a hug on a plate. The blend of savory meat, melty cheese, and that luscious barbecue ketchup glaze creates a dinner everyone will ask to have again. It’s straightforward to prepare, perfect for busy nights, and delicious enough for special occasions. Go ahead and give this recipe a try — your taste buds will thank you!
Print
Mini Meatloaf with BBQ Ketchup Glaze and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 mini meatloaves (servings)
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Mini Meatloaf recipe offers perfectly portioned loaves packed with flavor and a moist texture thanks to a flavorful panade made from crushed Ritz crackers, milk, and savory sauces. Sautéed onions, bell peppers, and garlic add depth and tenderness, while a cheesy glaze of ketchup and BBQ sauce creates a delicious finish. Ready in under an hour, these mini loaves are ideal for quick family dinners and pair beautifully with mashed potatoes and roasted vegetables.
Ingredients
Vegetables and Butter
- 1 Tablespoon butter
- ¼ cup yellow onion, diced
- ¼ cup bell pepper, diced
- 1 teaspoon minced garlic
Wet Ingredients and 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
Binders and Cheese
- 1/3 cup crushed Ritz crackers (or Italian breadcrumbs)
- ½ cup shredded cheddar cheese
Main Protein
- 1 pound ground beef (85% lean)
Glaze
- ½ cup ketchup (plus more for serving)
- ½ cup BBQ Sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the mini meatloaves.
- Sauté Vegetables: Melt butter in a small saucepan over medium heat, then sauté diced yellow onions and bell peppers for 4 minutes until softened. Add minced garlic and cook for an additional minute. Remove from heat and let the mixture cool completely.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the egg, milk, yellow mustard, ketchup, BBQ sauce, Worcestershire sauce, shredded cheddar cheese, salt, and pepper until smooth and well blended.
- Add Dry Ingredients and Vegetables: Stir in the crushed Ritz crackers, then add the cooled sautéed vegetables mixture. Finally, add the ground beef and gently mix everything until just combined. Avoid overmixing to keep the meatloaf tender.
- Form Mini Loaves: Divide the meat mixture into 4 equal portions and shape each into a 5-inch loaf. Place the loaves on a baking sheet lined with parchment paper, ideally one with raised edges to catch drippings. Prepare the glaze by mixing ketchup and BBQ sauce, then brush half of this glaze evenly over the tops of the loaves.
- Bake and Remove Grease: Bake in the preheated oven for 25 minutes. Carefully remove the baking sheet and transfer the loaves to a new parchment-lined sheet or plate using a spatula to drain off grease. Replace the parchment paper on the original baking sheet for the next step.
- Apply Remaining Glaze and Finish Baking: Brush the remaining glaze over the mini meatloaves and return them to the oven. Bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C) to ensure they are fully cooked.
- Serve: Optionally, brush a little extra ketchup over the meatloaves before serving. They are delicious served alongside creamy mashed potatoes and roasted green beans or carrots. They also pair well with garlic butter pasta or your favorite side dishes.
Notes
- Doubling the Recipe: Easily double the ingredients for larger servings or leftovers; ingredient quantities adjust automatically when changing servings.
- Pro Tip for Grease Management: Place slices of fresh bread underneath each meatloaf while baking to absorb excess grease.
- Make-Ahead Method: Shape loaves as directed, cover with plastic wrap, and refrigerate for up to 2 days before baking. You can also freeze uncooked loaves; thaw overnight in the refrigerator before baking.
- Meatloaf Muffins Alternative: For smaller portions, divide the mixture into 8 muffin tins and bake for about 25 minutes. Let rest 5 minutes before serving.
- Don’t Overmix: Mixing beyond just combined can cause the meatloaf to become tough.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
