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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.
Of course, these mini cheddar meatloaves get topped with an easy sauce which makes them amazing. 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
Ingredients
- 1 egg
- 3/4 cup milk
- 1/2 cup bread crumbs
- 1/2 cup finely chopped onion
- 1 tsp salt
- 1 cup shredded cheddar cheese (NOT finely shredded)
- 1 lb ground beef
- 2/3 cup ketchup
- 1/2 cup brown sugar
- 1 1/2 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.
- Bake at 350 degrees for 45 minutes of until internal temperature is 160 degrees. Serves 8.
Recipe adapted from Taste of Home.
