If you’re craving a comfort food classic but in an irresistibly fun, personal size, this Mini Meatloaf with Cheddar and BBQ Glaze Recipe is exactly what you need. Imagine tender, juicy mini loaves packed with a savory blend of ground beef, sharp cheddar cheese, and a smoky-sweet BBQ glaze that caramelizes beautifully in the oven. Each bite bursts with flavor and the perfect balance of textures, making it an ideal weeknight dinner or a heartwarming dish to share with friends and family. This recipe brings together simple ingredients in a way that feels both familiar and exciting, turning traditional meatloaf into a crowd-pleasing superstar.
Ingredients You’ll Need
These ingredients are straightforward and essential, each playing a crucial role in building the rich flavor profile and mouthwatering texture of your mini meatloaves. From the buttery sautéed veggies to the melty cheddar and tangy BBQ glaze, every element is working in harmony to make this dish a true winner.
- Butter, 1 Tablespoon: Adds richness and helps soften the onions and peppers during sautéing.
- Yellow onion, ¼ cup diced: Provides a sweet, savory foundation with lovely aroma.
- Bell pepper, ¼ cup diced: Adds vibrant color and subtle crunch for texture.
- Minced garlic, 1 teaspoon: Infuses bold flavor depth and fragrance.
- Egg, 1: Binds the mixture together for a perfect loaf consistency.
- Milk, 1/3 cup: Keeps the meatloaf moist and tender throughout baking.
- Yellow mustard, 1 teaspoon: Adds a tangy kick that lifts the overall flavor.
- Ketchup, 1 teaspoon (plus ½ cup for glaze): Balances sweetness with acidity and moisture.
- BBQ Sauce, 1 teaspoon (plus ½ cup for glaze): Injects smoky sweetness and depth in the glaze and mix.
- Worcestershire sauce, ½ Tablespoon: Brings umami and complexity.
- Salt, ½ teaspoon: Enhances all the flavors beautifully.
- Black pepper, ¼ teaspoon: Adds a gentle heat to compliment the seasoning.
- Crushed Ritz or Italian breadcrumbs, 1/3 cup: Soaks up moisture and keeps meatloaf tender without being dense.
- Cheddar cheese, ½ cup shredded: Melts inside to add gooey richness and a sharp bite.
- Ground beef (85% lean), 1 pound: The hearty base that carries all the delicious ingredients.
How to Make Mini Meatloaf with Cheddar and BBQ Glaze Recipe
Step 1: Preheat and Prepare
Start your culinary adventure by preheating your oven to 350 degrees Fahrenheit. This sets the stage for that perfect bake, ensuring your mini meatloaves come out succulent and evenly cooked.
Step 2: Sauté the Veggies
Melt the butter in a small saucepan over medium heat, then add the diced onions and bell peppers. Sauté them gently for about 4 minutes to soften and release their natural sweetness. Toss in the minced garlic and cook for another minute to infuse the mixture with fragrant depth. Once done, take the pan off the heat and allow the mixture to cool—this prevents the meat from cooking prematurely when mixed.
Step 3: Mix the 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 flavorful wet mix binds everything and sets the tone for the rich layers to come.
Step 4: Bring It All Together
Stir in the crushed Ritz crackers into the wet ingredients, followed by the cooled sautéed vegetables. Finally, add the ground beef. With gentle hands, mix the meat mixture just until combined to keep the texture tender and juicy—overworking it can lead to toughness, and no one wants that.
Step 5: Shape Your Mini Loaves
Divide your mixture into 4 equal parts and mold each into a 5-inch mini loaf. Place these on a parchment-lined baking sheet with edges to catch drippings. Next, combine ½ cup ketchup with ½ cup BBQ sauce for your glaze, brushing half of this glossy mixture generously on top of each mini meatloaf before popping them in the oven.
Step 6: Bake and Remove Grease
Bake the meatloaves for 25 minutes. When you remove them, careful—there will be grease pooling around. To keep things tidy and ensure the best flavor, carefully transfer each loaf to a fresh parchment-lined pan using a spatula. This simple step prevents sogginess and allows your glaze to shine.
Step 7: Glaze Again and Finish Baking
Brush the remaining glaze over your mini meatloaves and return them to the oven for a final 15 minutes. The internal temperature should reach 160 degrees to guarantee juicy, safe-to-eat perfection with a caramelized top.
Step 8: Ready to Serve
Before plating, I love to add a little extra ketchup on top for that extra pop of tang and color. Serve warm with classic sides like creamy mashed potatoes and roasted green beans or carrots. For something different, try pairing with garlic butter pasta for a winner dinner your whole family will adore.
How to Serve Mini Meatloaf with Cheddar and BBQ Glaze Recipe
Garnishes
Fresh herbs like chopped parsley or chives add a burst of color and a mild, fresh note that cuts through the richness wonderfully. A light drizzle of extra BBQ sauce or a sprinkle of crispy fried onions can also elevate the presentation and flavor.
Side Dishes
This recipe is charmingly versatile when it comes to sides. Classic creamy mashed potatoes soak up every bit of that luscious glaze, while roasted green beans or carrots add a crisp, earthy counterpoint. For pasta lovers, a simple garlic butter noodle dish complements the smoky, cheesy goodness beautifully.
Creative Ways to Present
Serve these mini loaves on individual small plates for a charming, rustic appeal or pile a few on a wooden board for a relaxed family-style meal. If you want to impress guests, cut them crosswise into thick slices and build mini sliders topped with extra BBQ sauce and crunchy slaw on soft buns.
Make Ahead and Storage
Storing Leftovers
After your feast, any leftover mini meatloaves can be stored in an airtight container in the refrigerator for up to 3 days. They maintain their moisture and flavor well, making them perfect for quick lunches or dinners.
Freezing
To enjoy this Mini Meatloaf with Cheddar and BBQ Glaze Recipe later, freeze the cooked and cooled mini loaves individually wrapped in foil or plastic wrap, then placed in a freezer-safe bag. They’ll keep well for up to 3 months without losing their delicious taste or texture.
Reheating
Reheat your mini meatloaves gently in the oven at 350 degrees Fahrenheit for about 10-15 minutes, or until warmed through. Cover them loosely with foil to keep them from drying out. Alternatively, microwave on medium power for 1-2 minutes, though the oven method best preserves their texture.
FAQs
Can I use ground turkey instead of ground beef?
Yes! Ground turkey is a leaner alternative that works well in this Mini Meatloaf with Cheddar and BBQ Glaze Recipe. Just keep in mind it might be a bit drier, so you may want to add a bit more milk or a splash of broth to keep the texture tender.
Why do I need to remove the grease halfway through baking?
Removing excess grease prevents the meatloaf from sitting in fat, which can lead to a soggy exterior and an overly greasy final dish. By transferring the loaves mid-bake, you keep them shreddy moist but firm with a lovely texture and cleaner flavor.
Can I make these mini meatloaves gluten-free?
Absolutely! Swap the Ritz crackers or Italian breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The texture might vary slightly, but the flavor will remain just as delicious.
Is the BBQ glaze spicy?
The BBQ glaze in this recipe is tangy and sweet with only a subtle smoky heat. If you prefer it spicier, feel free to add a pinch of cayenne pepper or your favorite hot sauce to the glaze mix.
How long can I prepare this recipe ahead of time?
You can mix all the ingredients and form the mini meatloaves a day ahead. Store them in the refrigerator covered until you’re ready to bake. This makes for an easy, stress-free dinner prep on busy days.
Final Thoughts
There’s something truly special about a Mini Meatloaf with Cheddar and BBQ Glaze Recipe that brings comfort and joy to the table in each little loaf. It’s easy to make, packed with flavor, and perfect for sharing or serving up just for yourself. Give this recipe a try and discover how a simple twist on a classic can turn into a favorite fast. Happy cooking!
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Mini Meatloaf with Cheddar and BBQ Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 mini meatloaves
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Mini Meatloaf recipe is a delicious twist on the classic comfort food, featuring flavorful sautéed vegetables, a tangy glaze, and a cheesy, juicy ground beef base. Perfectly portioned into four individual loaves, these mini meatloaves bake to a tender, flavorful finish and pair wonderfully with mashed potatoes, roasted vegetables, or pasta dishes.
Ingredients
Vegetables and Aromatics
- 1 Tablespoon butter
- ¼ cup yellow onion, diced
- ¼ cup bell pepper, diced
- 1 teaspoon minced garlic
Wet Ingredients
- 1 egg
- 1/3 cup milk
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- 1 teaspoon BBQ sauce
- ½ Tablespoon Worcestershire sauce
- ½ cup ketchup (plus more for serving)
- ½ cup BBQ sauce
Dry and Other Ingredients
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1/3 cup crushed Ritz crackers (or Italian breadcrumbs)
- ½ cup shredded cheddar cheese
- 1 pound ground beef (85% lean)
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to ensure it’s ready when the meatloaves are prepared for baking.
- Sauté the vegetables: Melt the butter in a small saucepan over medium heat. Add the diced onions and bell peppers and sauté for about 4 minutes until softened. Then add the minced garlic and cook for an additional minute. Remove the pan from heat and allow the mixture to cool completely.
- Combine wet ingredients: In a large mixing bowl, whisk together the egg, milk, yellow mustard, 1 teaspoon ketchup, 1 teaspoon BBQ sauce, Worcestershire sauce, shredded cheddar cheese, salt, and pepper until well blended.
- Add remaining ingredients: Stir the crushed Ritz crackers into the wet mixture. Fold in the cooled sautéed vegetables. Finally, gently mix in the ground beef, being careful not to overwork the meat to keep the loaves tender.
- Form into loaves: Divide the meat mixture into four equal portions and shape each into a 5-inch loaf. Place the loaves on a parchment paper-lined baking sheet with raised edges to catch drippings. Combine the ½ cup ketchup and ½ cup BBQ sauce to make the glaze. Brush half of this glaze over the tops of the loaves.
- Bake once and remove grease: Bake the meatloaves for 25 minutes. Carefully remove them from the oven—there will be grease in the baking sheet. Transfer each loaf to a new parchment-lined baking sheet using a spatula, or move them to a plate and replace the original baking sheet with fresh parchment paper to avoid excess grease during the second bake.
- Bake twice: Brush the remaining glaze over the meatloaves. Return them to the oven and bake for an additional 15 minutes, until the internal temperature reaches 160 degrees Fahrenheit.
- Serve: Before serving, brush a little extra ketchup on top if desired. These mini meatloaves are wonderful served alongside mashed potatoes and roasted green beans or carrots, or paired with garlic butter pasta for a hearty meal.
Notes
- To prevent overworking the meat mixture, gently fold ingredients together to keep the meatloaf tender.
- Using a baking sheet with raised edges helps catch drippings and makes cleanup easier.
- Removing grease after the first bake reduces excess fat and helps prevent sogginess.
- If preferred, substitute Italian breadcrumbs for Ritz crackers for a different texture and flavor.
- Check internal temperature with a meat thermometer to ensure safe cooking (160°F for ground beef).
- Extra ketchup can be brushed on top for a classic tangy finish.
