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
Sounds yummy. Make meatloaf about every 2 weeks.
THANKS!
I hope you love this version, Linda!
I made these today. So moist and delicious. Just the right amount of barbecue flavor. Just right for two meals for my husband and me.
Fabulous!! So glad it was a hit with you both, Patty!
Do you think this would work with ground chicken? Would you any additional ingredients if using the ground chicken? Thank you so much!
MY FAVORITE RECIPE! I have meal prepped this for my lunch so many times. I love making the mini meatloaves and freezing them. I cook them on a Sunday with a side of brown rice, broccolini and asparagus. My whole office is always impressed :)
Sounds divine, my friend!! Love that you plan ahead for it, and the sides make the meal. Absolutely brilliant!!
Two thumbs up!
So glad you enjoyed, Jessica! Thank you so much for your feedback and recipe rating!
Oh my goodness this is DELICIOUS! And so easy! This is now my favorite meatloaf recipe. With a baked potato and side of broccoli 😋So easy, so flavorful, and delicious leftover.
Sounds like the PERFECT dinner, Sarah! Thank you so much for your feedback and recipe rating!
Hey. I’m loving this recipe & totally making it tonight. However, can I freeze them too? And how long do they stay fresh in the freezer?
Hi, I was wondering if you had an idea for a substitute for the egg in the recipe? We have an allergy to egg. Maybe a flax egg? Thanks!
Hi Jessica! You can use 3 Tablespoons hummus (any flavor) instead – the meatloaves will be soft but will hold together!
I have shared this recipe from your site for years with family, friends and coworkers, and I’d always made mine with ground turkey. Delish. We’ve now made the switch to vegan/whole plant based food, so I’ve been slowly adjusting more of your recipes to fit our meals. I sure did love this one, though!! Next on our menu to prepare with easy modification is your Thai Crunch Salad… Thank you for your years of work in these recipes!
I’m so glad to hear this is an old favorite, Bonnie!! That Thai Salad dish will be a great one to adapt. Best of luck!!
Loved this recipe for meatloaf!
I’m so glad to hear it!
Ian’s makes a GF Panko.
We love these in our house! My husband likes me to make a double batch every time. I shared the recipe with my parents and they also love it! Thanks!
As a lifelong meat loaf hater, these are amazing…loaded with flavor and so so easy! Now I wish I’d made a double batch!
This is literally the best meatloaf. We don’t make anything else now!
The only way to eat meatloaf
[…] Adapted from Iowa Girl Eats […]
Maybe my fiancee will eat meatloaf with cheese in it. :) I think I am gonna use pork rinds instead of breadcrumbs
[…] far I’ve made a batch of freezer oatmeal, white chicken enchiladas, BBQ cheddar mini meatloaves and roasted butternut squash baked penne. I also hope to make a skinny chicken pot pie and a pan of […]
I didn’t see the recipe for the roasted broccoli which was served with the mini meatloaf? How was it made?
It would be very helpful if the nutritional values were included with this recipe