Raise your hand if you were forced to eat meatloaf as a kid (my arm is stretched into the air, waving wildly right now)!
Meatloaf is one of my Dad’s favorite meals so my Mom made it for dinner quite often when I was growing up. Unfortunately I didn’t feel the same and spent many nights planted at the kitchen table long after my brother’s had cleaned their plates, washing down nibble after nibble of cold meatloaf with warm milk and a pinched nose.
You’ve been there.
Strangely, sometime over the past year I’ve developed somewhat of a craving for meatloaf and so when the idea for Mini BBQ Cheddar Meatloaves caused me to nearly fly off the end of the treadmill I happened to be running on at the time (why am I always thinking about food on the treadmill?) I knew I had to turn vision into reality.
Watch How to Make Them
Mini BBQ Cheddar Meatloaves are individually portioned meatloaves studded with caramelized onions, cheddar cheese cubes, and BBQ sauce, baked to sizzling, ooey-gooey cheesy perfection.
These are NOT your Mother’s meatloaves! (Sorry Mom.)
Kids and kids at heart will not be able to resist this seriously delicious flavor combo, and what food isn’t better made in miniature form? Kids feel special getting their own mini meal and I, especially, appreciate the built in portion control.
Whatever the reason, you will adore these mini meatloaves!
How to Make This Recipe
Start by caramelizing a large sweet onion. Oh yeah! Melt butter in a large pot or skillet over medium heat then add sliced or chopped sweet onions and season with a dash of salt. Saute for 20 minutes, or until the onions are soft, golden brown, and sweet. Set them aside to cool slightly – you can do this a couple of days ahead of time.
Next add ground beef and a whisked egg to a large mixing bowl. I like using lean ground beef so the meatloaves don’t end up greasy.
Add Worcestershire sauce and BBQ sauce, plus salt and pepper.
Lastly, add gluten free panko-style bread crumbs (or regular panko bread crumbs if you don’t need to eat gluten free,) plus the cooled caramelized onions and cheddar cheese cut into 1/4″ cubes, which will stud the inside of the meatloaves like melted buried treasure.
Mix the ingredients together with your hands then form into four mini loaves and place on a foil lined, nonstick sprayed baking sheet. Spread 1 Tablespoon BBQ sauce over each loaf to keep them nice and moist in the oven then bake for 20 minutes at 425 degrees.
Wooo! Look at that meltage!
Pair the mini meatloaves with a side salad, or roasted broccoli like I did, then serve them on up. I hope you love this easy, decadent, totally tasty twist on classic meatloaf – enjoy!
More Ground Beef Recipes You’ll Love:
- Beef and Veggie Enchilada Skillet
- How to Cook Burgers in the Oven
- Gluten Free Lasagna
- Mini Taco Meatloaf
- Cheeseburger Quesadillas
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Mini BBQ Cheddar Meatloaves
Description
Mini BBQ Cheddar Meatloaves are flavored with melty cheddar cheese and sweet BBQ sauce. This tasty twist on classic meatloaf is a hit with my family!
Ingredients
- 1 large sweet onion
- 1 Tablespoon butter
- salt
- 1lb lean ground beef
- 1 egg, whisked
- 1 Tablespoon Worcestershire sauce
- 1/4 cup + 2 Tablespoons BBQ sauce, divided
- 1/4 cup gluten free panko-style bread crumbs
- pepper
- 3oz cheddar cheese, cut into 1/4" cubes
Directions
- Cut onion in half then each half into thin slices OR, chop the onion. Melt butter in a large skillet or pot over medium heat then add onions and a dash of salt. Cook, stirring every couple of minutes, until onions are golden brown and caramelized, about 20 minutes. Turn heat down if onions start to burn. Set aside to cool slightly - can be made up to several days ahead of time.
- Preheat oven to 425 degrees. In a large bowl combine ground beef, egg, Worcestershire sauce, 2 Tablespoons BBQ sauce, bread crumbs, salt, pepper, cheese cubes, and caramelized onions, then mix until just combined. Divide mixture into 4 equal-sized portions then form into loaves and place on a foil-lined, non-stick-sprayed baking sheet. Spread 1 Tablespoon BBQ sauce over each loaf then bake for 20 minutes, or until no longer pink in the center, and then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
Ok, you read my mind. I am here for the EXACT reason of planning meals for the crazy week ahead next week when school starts. I’m always impressed with how in-tune you are with real people (especially since your own child is not even school-aged yet!) SOOOO, would these taste good if made earlier in the day and refrigerated until time to cook? I’m assuming so, but figured I’d ask the expert! With a 4th grader, a 1st grader, and a 16-month-old, the hours of 3-5pm are a little nuts. I like to prep as much as I can during nap time! And the crockpot is my BFF (so thankful for your yummy recipes that my kids love!)
Oh, I’m so glad to hear that!! Yes, you could definitely shape these meatloaves (or just mix everything together) a day ahead of time then bake when you’re ready. I hope you love them! (Also, here are all my crock pot recipes in case you need a few ideas! ;) ) http://iowagirleats.com/recipes/?cooking-method%5B%5D=crock-pot&cooking-method%5B%5D=slow-cooker
this is now our go to meatloaf recipe!!! soo good! i recently had to go gluten free and i use gluten free panko.
Awesome!! So glad you all loved it!
My husband and I absolutely love your recipes. I am gluten free due to Celiac and so many of your recipes are either safe already, or I can modify to be safe for us both. Your website has been a game-changer in our household. Thanks for the amazing menu additions in my house!
I’m so glad to hear that, Paige! I was diagnosed with CD in Feb 2014, so all recipes since then are 100% gluten-free, though as you mentioned, many posted before then are easily adaptable, too!
These were so good! I probably should have doubled the recipe, my husband, two year old and I ate them all in one sitting. Definitely a keeper!
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Made this for my family was a hit. Love your website Kristen !
I made this last night and it was SO good. Thanks for the inspiration.
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Hi There–
Just wondering if you or if anyone has tried making these with ground turkey or chicken. Making these for a few new mama meals this week and want to keep things a little on the lighter side : )
Thanks!
I have a Mini Mediterranean Turkey Meatloaf recipe that is great (http://iowagirleats.com/2013/01/08/mini-mediterranean-turkey-meatloaves/) so I’m sure it’d be fine in these too!
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I just wanted to say thank you so much for this recipe! It has become one of my husband’s and my favorite meals! We could eat it weekly! I was never a hug fan of meatloaf either until I found this! Thank you!
best meatloaf I ever tasted!! I tell everyone :) thank you!!
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This recipe was fabulous and easy, I doubled the recipe and used one pound beef and one pound ground Buffalo. Everyone, even my super picky 6 year old, loved it!
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