These Mini Meatloaves combine cheddar cheese, oats, and ground beef for a flavorful and satisfying dish. Topped with a sweet ketchup glaze, they're perfect for a comforting and easy dinner that everyone will love!
Mini Meatloaves are a fun and flavorful twist on classic meatloaf, perfect for weeknight dinners. These individual servings are packed with cheddar cheese and topped with a sweet and tangy ketchup glaze.
INGREDIENTS
- Cheddar Cheese (1 cup, shredded): Adds a rich, cheesy flavor to the meatloaf mixture.
- Milk (¾ cup): Helps to moisten the meatloaf and bind the ingredients together.
- Quick Cooking Oats (½ cup): Oats serve as a binder and add texture to the meatloaf.
- Egg (1 large): The egg helps to bind the meatloaf mixture together.
- Salt (1 tsp): Enhances the overall flavor of the meatloaf.
- Ground Beef (1 pound): The base of the meatloaf; you can use lean ground beef for a lighter option.
- Ketchup (⅔ cup): Used in the glaze, adding sweetness and tanginess.
- Brown Sugar (¼ cup, packed): Adds sweetness to the ketchup glaze, balancing the flavors.
- Prepared Mustard (1 ½ tsp): Adds a tangy bite to the glaze.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Step 2:
- In a large bowl, combine the shredded Cheddar cheese, milk, quick-cooking oats, egg, and salt. Stir well until all ingredients are fully mixed.
- Step 3:
- Add the ground beef to the cheese mixture and blend until well combined. Make sure the mixture is uniform for even cooking.
- Step 4:
- Shape the meat mixture into 8 mini meatloaves and place them in the prepared baking dish.
- Step 5:
- In a small bowl, combine the ketchup, brown sugar, and prepared mustard. Stir well until smooth, and then spread the glaze over the top of each mini meatloaf.
- Step 6:
- Bake the meatloaves uncovered for 45 minutes. Use an instant-read thermometer to check that the internal temperature has reached 160°F (72°C).
Serving and Storage Tips
- Serve the mini meatloaves hot, straight from the oven, with mashed potatoes or a side of vegetables for a hearty meal.
- These meatloaves can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- If you have leftovers, you can freeze them for up to 2 months. Thaw in the refrigerator overnight before reheating.
- For an extra twist, try topping the meatloaves with a sprinkle of extra cheese during the last 5 minutes of baking.
Helpful Notes
- To make a lighter version, you can substitute ground turkey for the ground beef.
- Feel free to add chopped onions, garlic, or other seasonings to the meatloaf mixture for extra flavor.
- If you prefer a less sweet glaze, reduce the amount of brown sugar or skip it altogether.
Tips from well-known chefs
- Chef Laura suggests using a meat thermometer to ensure the meatloaves are cooked perfectly without overcooking.
- Chef Mark recommends letting the mini meatloaves rest for a few minutes after baking to allow the juices to redistribute.
- Chef Emily advises adding some finely diced vegetables, like bell peppers or carrots, to the meat mixture for added nutrition.