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
Scale
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.
