Cheeseburger Mini Meatloaves
These Cheeseburger Mini Meatloaves are quick to prepare and packed with cheeseburger flavors, making them a favorite for busy weeknights and picky eaters.
Ingredients
Main Ingredients
- 1 pound ground beef (80/20) Juicier meatloaves; leaner will be drier
- 1/2 cup breadcrumbs Panko or regular; use gluten-free breadcrumbs to make GF
- 1/4 cup shredded cheddar cheese Sharp for more bite
- 1/4 cup onion, finely chopped Yellow or sweet
- 1/4 cup ketchup Plus extra for topping
- 1 large egg Helps bind
- 1 tablespoon Worcestershire sauce Adds flavor
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a baking sheet or lightly oil a loaf pan.
- In a large bowl, combine the ground beef, breadcrumbs, shredded cheddar, finely chopped onion, ketchup, egg, Worcestershire sauce, garlic powder, salt, and black pepper.
- Mix gently until just combined. Overworking the meat makes it dense; use your hands or a fork and stop when uniform.
- Divide the mixture and shape into mini loaves—aim for 6 small loaves or 4 medium ones. Place them on the greased baking sheet or in your loaf pan.
Cooking
- Bake for 25–30 minutes. Insert a meat thermometer into the center: safe temperature for ground beef is 160°F (71°C).
- Optional: during the last 5 minutes, add a slice of cheese on top of each mini loaf and brush a little ketchup over them. Return to the oven until the cheese melts.
- Remove from oven and let the mini meatloaves rest 5 minutes before serving. Resting keeps them juicier and easier to slice.
Notes
Store cooled meatloaves in an airtight container for up to 3–4 days. For freezing, wrap individual loaves in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.