If you’ve been on the hunt for a comforting, crowd-pleasing dish that’s both nostalgic and bursting with flavor, this Mini Meatloaf with Cheddar and Tangy Ketchup Glaze Recipe is pure magic. These perfectly portioned meatloaves balance juicy, cheesy goodness with a lively, sweet-and-tangy glaze that elevates every bite. Whether you’re feeding a hungry family or prepping ahead for weeknight dinners, this recipe combines familiar ingredients in a way that feels fresh, fun, and absolutely satisfying.
Ingredients You’ll Need
What I love about this Mini Meatloaf with Cheddar and Tangy Ketchup Glaze Recipe is how simple yet essential the ingredients are. Each one plays a crucial role—ground beef for hearty richness, cheddar adding melty cheesiness, and that tangy ketchup glaze bringing all the flavors together with just the right zing and sweetness.
- Lean ground beef: The foundation providing juicy, flavorful meat that holds the loaf together.
- Cheddar cheese (shredded): Melts inside the meat for pockets of creamy, sharp goodness in every bite.
- Milk: Adds moisture ensuring the meatloaf stays tender and soft.
- Onion (peeled and very finely chopped): Offers subtle sweetness and texture without overwhelming.
- Quick oats: Acts as a binder and adds lightness to the texture without heaviness.
- Egg: Essential to hold all ingredients together perfectly.
- Salt: Enhances and balances the overall flavors.
- Pepper: Brings a gentle kick and warmth to the mix.
- Ketchup: Base of the glaze adding tang and vibrancy.
- Brown sugar (packed): Sweetens the glaze for that irresistible caramelized finish.
- Yellow mustard: Offers a subtle sharpness to cut through the sweetness of the glaze.
How to Make Mini Meatloaf with Cheddar and Tangy Ketchup Glaze Recipe
Step 1: Get Your Oven Ready and Prep Your Pan
Preheat your oven to 350°F, which is just the right temperature for perfectly cooking these mini meatloaves without drying them out. Lightly grease a large baking sheet with non-stick spray to make sure they don’t stick and come out cleanly after baking.
Step 2: Mix the Magic Ingredients Together
In a large bowl, combine the cheddar cheese, milk, finely chopped onion, quick oats, egg, salt, and pepper. Give it a quick mix before adding your ground beef. Then mix everything thoroughly by hand or spoon until fully integrated—this step ensures each loaf is packed with flavor and moisture.
Step 3: Shape into Perfect Mini Loaves
Divide and form the meat mixture into 8 small loaves, aiming for uniform sizes to bake evenly. Arrange them carefully on your greased baking sheet, giving each its own space so the tangy glaze can coat every side.
Step 4: Whip Up the Tangy Ketchup Glaze
In a small bowl, combine the ketchup, brown sugar, and yellow mustard. This simple trio creates the star glaze of the dish—sweet, tangy, and slightly sharp. Spoon the glaze generously over each mini meatloaf, making sure the tops and sides are well coated for sticky, flavorful caramelization during baking.
Step 5: Bake Until Juicy and Perfectly Cooked
Place the meatloaves in your preheated oven and bake for 25 to 30 minutes. Look for no pink in the center and verify the internal temperature reaches 160°F for safety and juiciness. The glaze should bubble and caramelize beautifully, creating that perfect sticky finish.
Step 6: Serve Hot and Enjoy
Once baked, serve your Mini Meatloaf with Cheddar and Tangy Ketchup Glaze Recipe piping hot. The moment that glaze melts onto your plate and you cut into the tender, cheesy interior is pure comfort food bliss.
How to Serve Mini Meatloaf with Cheddar and Tangy Ketchup Glaze Recipe
Garnishes
Sprinkle freshly chopped parsley or chives on top to add a burst of color and a fresh hint that contrasts beautifully with the rich meatloaf. A little extra shredded cheddar can also be melted on top just before serving for added cheesiness.
Side Dishes
This mini meatloaf pairs wonderfully with creamy mashed potatoes or fluffy rice to soak up all that tangy glaze. Roasted vegetables like carrots, green beans, or Brussels sprouts add brightness and texture, rounding out a perfect, hearty meal.
Creative Ways to Present
For a fun twist, serve these mini loaves on slider buns for a casual party snack or platter them with a dollop of mashed potatoes and a drizzle of glaze for an elegant family dinner. They’re also perfect plated alongside a crisp salad for a lighter, balanced option.
Make Ahead and Storage
Storing Leftovers
Leftover mini meatloaf keeps well in an airtight container in the refrigerator for up to 3 days. Keeping the glaze intact preserves the moist texture and delicious tang.
Freezing
If you want to prep ahead, these mini meatloaves freeze beautifully. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months, making weeknight dinners a breeze.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently in a preheated oven at 300°F covered loosely with foil. This prevents drying out and keeps the cheddar melty and the glaze sticky and delicious.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works well in this Mini Meatloaf with Cheddar and Tangy Ketchup Glaze Recipe for a lighter option. Just be sure to watch the bake time since leaner meats can dry out quicker, and adding a bit more milk or oats can help keep it moist.
What can I substitute for quick oats?
If you don’t have quick oats, you can use regular rolled oats (just pulse them briefly in a food processor to break them down) or even breadcrumbs. These substitutes help bind the mixture and keep the texture just right.
How spicy is the ketchup glaze?
This glaze is more sweet and tangy than spicy, thanks to the brown sugar and mustard. If you want a little heat, add a pinch of cayenne or a few dashes of hot sauce to the glaze—totally customizable to your taste!
Can I make these meatloaves gluten-free?
Yes! Simply swap the quick oats for gluten-free oats or crushed gluten-free crackers. The recipe’s textures and flavors will still shine perfectly without gluten.
What’s the best way to know when the meatloaf is done?
Using a meat thermometer is key—when the internal temperature reaches 160°F, your Mini Meatloaf with Cheddar and Tangy Ketchup Glaze Recipe is safe and perfectly cooked. This ensures juicy, tender loaves without overbaking.
Final Thoughts
I can’t recommend this Mini Meatloaf with Cheddar and Tangy Ketchup Glaze Recipe enough. It’s a simple, satisfying dish that brings together classic comfort food flavors in a charming mini-sized package. Whether for a casual family dinner or impressing guests with ease, these loaves are warm, cheesy, and downright delicious. Give it a try—I promise it’ll become one of your go-to favorites in no time!
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Mini Meatloaf with Cheddar and Tangy Ketchup Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 mini meatloaves
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Mini Meatloaf recipe is a delicious and easy-to-make comfort food that yields eight individual-sized meatloaves. Made with lean ground beef, cheddar cheese, oats, and a tangy ketchup glaze, these meatloaves bake quickly in just 25 minutes, making them perfect for a weeknight dinner. The recipe balances savory flavors with a hint of sweetness from the brown sugar glaze.
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1 cup cheddar cheese (shredded)
- ¾ cup milk
- ½ cup onion (peeled and very finely chopped)
- ½ cup quick oats
- 1 egg
- ½ teaspoon salt
- ½ teaspoon pepper
Glaze
- 2/3 cup ketchup
- ½ cup brown sugar (packed)
- 1 tablespoon yellow mustard
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a large baking sheet with non-stick cooking spray to prevent the meatloaves from sticking.
- Mix Ingredients: In a large mixing bowl, combine shredded cheddar cheese, milk, finely chopped onion, quick oats, egg, salt, and pepper. Add the lean ground beef and mix all ingredients together thoroughly to ensure an even distribution of flavors.
- Form Meatloaves: Divide the meat mixture into eight equal portions and shape each portion into a small loaf. Place these mini loaves evenly spaced on the prepared baking sheet.
- Prepare Glaze: In a small bowl, mix together ketchup, brown sugar, and yellow mustard until smooth. Spoon this glaze generously over the top and sides of each mini meatloaf, coating them completely.
- Bake: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes. The meatloaves are done when the internal temperature reaches 160°F (71°C) and the center is no longer pink.
- Serve: Remove the meatloaves from the oven and serve hot. They pair well with mashed potatoes or steamed vegetables for a hearty meal.
Notes
- Ensure not to overmix the meat mixture to keep the meatloaves tender.
- You can substitute ground turkey or chicken for a leaner option.
- Using quick oats helps bind the meat while adding texture; regular oats can be used but may alter texture.
- The glaze adds sweetness and tang, adjust the brown sugar to taste if you prefer less sweetness.
