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!
“This has been a family favorite FOREVER and when I make it for others, they always ask for the recipe!”
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, as an adult I’ve developed somewhat of a craving for meatloaf, especially when it’s studded with cheddar cheese, BBQ sauce, and caramelized onions, like Mini BBQ Cheddar Meatloaves!
Mini BBQ Cheddar Meatloaves are individually portioned meatloaves studded with the aforementioned craveable ingredients, baked to sizzling, ooey-gooey cheesy perfection.
These are NOT your Mother’s meatloaves! (Sorry Mom.)
Pin this now to find it later
Pin ItKids 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!
Watch How to Make Them
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
- Ground Beef Stroganoff
- Beef and Veggie Enchilada Skillet
- How to Cook Burgers in the Oven
- Gluten Free Lasagna
- Mini Taco Meatloaf
- Cheeseburger Quesadillas
Equipment
Ingredients
- 1 large sweet onion
- 1 Tablespoon butter
- salt
- 1 lb 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
- 3 oz 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.
Notes
- Serve with mashed potatoes and roasted broccoli.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Made these for Sunday lunch this last weekend and they were BIG hit. Oh my word, so delicious! And they reheat well. Thanks for sharing!
I’m so glad you loved them, Patricia! These are a favorite of ours too! :)
Could I replace bread crumbs/chex with almond or coconut flour?
Hi Emily! Almond flour might work though I worry the meatloaves would be very dense.
I can’t wait to make this mini-meatloaf recipe for my family this week! I made your mini-Philly Cheesesteak meatloaves last week and they were a super big hit…plus there were a few left over for lunches the next day.
Thanks for another great recipe! I never make meatloaf but this was toddler approved and easy as well. I will definitely make this one again. Thank you!
Omg I just finished making (and eating) these for dinner for my family and they are AMAZING. I love your blog and thank you for creating another delicious recipe!!
Wow. This one is a KEEPER. My 2 year old inhaled an entire mini meatloaf, and my husband claimed it to be one of the best meatloaves he’s ever had. Thanks for the dinner winner! :D
Wooohooo! So glad you all loved them, Sarah!
I made these last night for the first time (I omitted the onions since my fiancée doesn’t like big chunks of onion) with sweet potato fries and they were a huge hit! We now have another dinner to add to the rotation! Thanks for another fabulous recipe!
Thank YOU for the great feedback, Bethany!
I made these meat loafs last night. My family loved them. My husband said they were the best EVER! Thank you for the great recipe.
I’m so glad to hear it, Rachel, thanks so much for the feedback!
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! ;) ) https://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!
Made this for my family was a hit. Love your website Kristen !