Cheesy Mini Meatloaves with Sweet Ketchup Glaze (Print version)
Tender cheddar-stuffed mini meatloaves with oats, savory beef, and a sticky sweet ketchup glaze baked in under 30 minutes.
# Ingredients:
For the mini meatloaves
01 -
1/2 cup (45 g) quick-cooking oats
02 -
1/2 cup (120 ml) whole milk
03 -
1 large egg
04 -
1 tablespoon Worcestershire sauce
05 -
1 teaspoon kosher salt
06 -
1/2 teaspoon black pepper
07 -
1/2 cup (60 g) finely minced yellow onion
08 -
2 cloves garlic, minced
09 -
1 lb (450 g) ground beef, 85 to 90 percent lean
10 -
1 cup (115 g) shredded cheddar cheese
For the sweet ketchup glaze
11 -
2/3 cup (160 g) ketchup
12 -
3 tablespoons packed light brown sugar
13 -
1 tablespoon yellow mustard
14 -
1 teaspoon apple cider vinegar
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a rimmed sheet pan with parchment paper or lightly grease a 9x13-inch baking dish.
02 -
In a large bowl, stir together the oats, milk, egg, Worcestershire sauce, salt, pepper, onion, and garlic. Let the mixture stand for 3 minutes so the oats soften.
03 -
Add the ground beef and cheddar cheese. Mix gently with your hands or a fork just until evenly combined, taking care not to pack the meat tightly.
04 -
Divide the mixture into 8 equal portions. Shape each portion into a small oval loaf and place on the prepared pan with space between each one.
05 -
In a small bowl, stir together ketchup, brown sugar, mustard, and apple cider vinegar. Spoon the glaze over the tops of the mini meatloaves.
06 -
Bake for 25-30 minutes, until the glaze is glossy and an instant-read thermometer inserted into the center reads 160°F (71°C). Rest for 5 minutes before serving.
# Good to know:
01 -
Makes 8 mini meatloaves, usually 2 per serving.
02 -
Best served warm after a 5-minute rest.
03 -
Leftovers keep refrigerated for up to 3 days or frozen for up to 2 months.