Description

This Mini Meatloaf recipe offers a delicious and convenient way to enjoy classic meatloaf flavors in individual servings. Loaded with sautéed onions and bell peppers, enriched with cheddar cheese, and glazed with a tangy blend of ketchup and BBQ sauce, these mini loaves are perfect for a comforting family meal. Baked to juicy perfection and served with your favorite sides, they bring a satisfying homemade touch to your dinner table.

Ingredients

Scale

Vegetables & Aromatics

1 Tablespoon butter
¼ cup yellow onion, diced
¼ cup bell pepper, diced
1 teaspoon minced garlic

Wet Ingredients & Seasonings

1 egg
1/3 cup milk
1 teaspoon yellow mustard
1 teaspoon ketchup
1 teaspoon BBQ Sauce
½ Tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon black pepper

Dry & Cheese

1/3 cup crushed Ritz crackers (or Italian breadcrumbs)
½ cup shredded cheddar cheese

Meat

1 pound ground beef (85% lean)

Glaze

½ cup ketchup (for glaze and serving)
½ cup BBQ Sauce (for glaze)

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the mini meatloaves.
Sauté the Vegetables: Melt the butter in a small saucepan over medium heat. Add the diced onions and bell peppers and sauté for about 4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Remove the mixture from heat and allow it to cool completely.
Combine Wet Ingredients: In a large mixing bowl, whisk together the egg, milk, yellow mustard, ketchup, BBQ sauce, Worcestershire sauce, shredded cheddar cheese, salt, and pepper until well blended.
Add Remaining Ingredients: Stir the crushed Ritz crackers into the wet mixture, followed by the cooled sautéed vegetables. Then, add the ground beef and gently mix everything until just combined. Be careful not to overmix to keep the meatloaf tender.
Form into Mini Loaves: Divide the meat mixture evenly into 4 portions. Shape each portion into a 5-inch long loaf and place them on a parchment paper-lined baking sheet with raised edges to catch drippings. Prepare the glaze by blending the ketchup and BBQ sauce; brush half of this glaze evenly over each mini meatloaf.
Bake and Remove Grease: Bake the meatloaves for 25 minutes. Remove from the oven and carefully transfer each meatloaf to a new parchment-lined baking sheet, discarding excess grease from the original pan. This prevents the loaves from sitting in grease which can affect texture and taste.
Apply Second Glaze and Finish Baking: Brush the remaining glaze over each meatloaf and bake them for an additional 15 minutes until the internal temperature reaches 160°F (71°C), ensuring they are fully cooked.
Serve: Optionally brush a little extra ketchup over the mini meatloaves before serving. These pair wonderfully with mashed potatoes, roasted green beans or carrots, and can also be enjoyed alongside garlic butter pasta.

Notes

Use parchment paper on the baking sheet with raised edges to easily catch drippings and prevent mess.
Removing the grease halfway through baking keeps the meatloaf from becoming soggy and helps achieve a better texture.
You can substitute Italian-style breadcrumbs for the crushed Ritz crackers for a slightly different texture.
Do not overwork the meat mixture when combining ingredients to avoid dense or tough meatloaf.
Ensure the internal temperature reaches 160°F to guarantee safe consumption of ground beef.
For easier cleanup, you can place a disposable foil pan underneath your baking sheet to catch drippings.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: mini meatloaf, individual meatloaf, ground beef recipe, easy meatloaf, cheeseburger meatloaf, baked meatloaf, family dinner