Mini Cheddar Meatloaves
Mini Cheddar Meatloaves are tender, cheesy individual meatloaves topped with a sweet and tangy ketchup glaze.
Servings: 8 servings
Equipment
- 9x13 inch baking dish
- mixing bowl (large)
Ingredients
- 1 large egg
- ¾ cup milk
- 1 cup shredded cheddar cheese
- ½ cup quick-cooking oats
- ½ cup chopped onion
- ½ teaspoon salt
- 1 pound ground beef
- ⅔ cup ketchup
- ½ cup packed brown sugar
- 1½ teaspoons prepared mustard
Instructions
- Preheat oven to 350°F. Lightly spray the bottom of a 9x13-inch baking dish with cooking spray.
- In a large bowl, whisk together the egg and milk.1 large egg, ¾ cup milk
- Stir in the shredded cheddar cheese, quick-cooking oats, chopped onion, and salt.1 cup shredded cheddar cheese, ½ cup quick-cooking oats, ½ cup chopped onion, ½ teaspoon salt
- Crumble the ground beef over the mixture and gently mix until combined.1 pound ground beef
- Shape the mixture into eight equal mini loaves and place them in the prepared baking dish.
- In a small bowl, combine the ketchup, brown sugar, and prepared mustard. Spoon the glaze over the meatloaves.⅔ cup ketchup, ½ cup packed brown sugar, 1½ teaspoons prepared mustard
- Bake uncovered for 25-30 minutes, until a thermometer inserted near the center reads 160°F.
Notes
🥡 Storage: Refrigerate leftovers in an airtight container for 3-4 days.
♨️ Reheating: Reheat covered in a 325°F oven or in the microwave until the center reaches 165°F.
❄️ Freezing: Freeze cooled meatloaves in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
💡 Tips: Mix gently, form evenly sized loaves, and use a thermometer to check doneness.
🍳 Alternate Methods:
Slow cooker: Arrange the mini loaves in a lightly greased slow cooker in a single layer, preferably on a small foil rack or parchment sling to keep them above excess juices. Spoon the glaze over the tops. Cook covered on LOW for approximately 3-4 hours or HIGH for 2-3 hours, checking early, until the centers reach 160°F. The glaze will be softer than when baked.
Air fryer: Cook in batches at 350°F, checking after about 15 minutes, until the centers reach 160°F.
♻️ Leftovers: Slice into sandwiches, crumble into pasta sauce, or add to a breakfast hash.
📝 Notes: Ground turkey or chicken can be used instead, but cook poultry to 165°F. Cooking times vary with loaf size and appliance.
Nutrition
Serving: 1mini meatloaf | Calories: 278kcal | Carbohydrates: 23g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 490mg | Potassium: 305mg | Fiber: 1g | Sugar: 19g | Vitamin A: 267IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 2mg
