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Mini Cheddar Meatloaves

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Meatloaf is one of those classic meals and one my family happens to loves. This recipe for mini cheddar meatloaves updates the classic by making it into individual sized portions.

The mini versions cook much faster that the traditional meatloaf making it easier to get dinner on the table. This one has the added goodness of cheese combined into the meatloaf mixture. My family loved that even more. The key with the cheese though is to not use a finely shredded cheese. The fine shreds will just kind of disappear in the meatloaves and not give you those little surprising pockets of melty cheddar cheesy goodness.

Mini Cheddar Meatloaves | realmomkitchen.com

There is also an egg, milk, and breadcrumbs to help bind the ground beef into the mini loaves. There is also some onion and salt added for flavor. They are shaped into 8 mini loaves and baked in a 9 x 13 inch pan.

Of course, these mini cheddar meatloaves get topped with an easy sauce which makes them amazing. It’s made from ketchup, brown sugar, and mustard. You could always forgo that sauce if you want, to cut back on calories. However, if you did you would miss out on the awesome flavor it adds. This recipe just may replace my standard go-to meatloaf recipe.

Mini Cheddar Meatloaves | realmomkitchen.com

Here is what you need to make the
Mini Cheddar meatloaves

  • EGG
  • MILK
  • BREAD CRUMBS
  • ONION
  • SALT
  • CHEDDAR CHEESE
  • GROUND BEEF
  • KETCHUP
  • BROWN SUGAR
  • MUSTARD
Mini Cheddar Meatloaves | realmomkitchen.com

Mini Cheddar Meatloaves

Real Mom Kitchen

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Ingredients
  

  • 1 egg
  • ¾ cup milk
  • ½ cup bread crumbs
  • ½ cup finely chopped onion
  • 1 tsp salt
  • 1 cup shredded cheddar cheese NOT finely shredded
  • 1 lb ground beef
  • â…” cup ketchup
  • ½ cup brown sugar
  • 1 ½ tsp mustard

Instructions
 

  • Preheat oven to 350 degrees.
  • In a bowl, whisk egg and milk together until blended. Then mix in the bread crumbs, onion, salt, and cheese.
  • Add the beef and mix until combined. Don't overwork the mixture.
  • Shape into 8 mini loaves and place in a 9 x 13 inch baking dish.
  • In a bowl, combine the ketchup, brown sugar and mustard. Place some of the mixture on each meatloaf and spread over the top.
  • Bake at 350 degrees for 45 minutes of until internal temperature is 160 degrees. Serves 8.
Tried this recipe?Let us know how it was!

Recipe adapted from Taste of Home.

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One Comment

  1. It’s a decent base recipe but definitely needs some improvement, especially in the seasonings department. Salt is the only seasoning, which seems…bland. Add in some pepper, Italian seasoning, minced garlic or powder, a dash of soy or Worchestershire sauces – something besides only salt. Your meat will need to have some seasoning to it, otherwise this is just cooked raw hamburger and nothing else. Adding in some more binder will also make this more like a loaf and less like a cooked crumble. 400 is a better temperature if you don’t want the glaze on top trickling down to the bottom and burning; better yet, add in the last 10 or 20 minutes so the glaze doesn’t become a tacky glob.