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These bite-sized meatloaves bring all the cozy goodness of traditional meatloaf but in easy-to-handle pieces. The glaze is sweet with a bit of tang, giving each bite a tasty kick. They cook quicker than a big loaf, so dinner gets ready faster.
I whipped these up to ease hectic family meals. They quickly became a favorite because their size makes prepping less of a pain.
Needed Ingredients
- Ground beef (85% lean): a solid, juicy base but feel free to pick leaner beef or turkey
- Shredded cheddar: melts inside for a rich gooey surprise
- Crushed Ritz crackers: soak up moisture and keep everything from getting tough; Italian crumbs work too
- Salt and pepper: simple seasoning to bring out the best flavors
- Worcestershire sauce: brings umami depth
- BBQ sauce: smokes things up in both mix and glaze
- Extra ketchup and BBQ sauce: glazed on top for shine and served on the side if you like
- Yellow mustard and ketchup: mix these for tangy notes in the glaze
- Milk: keeps the meat tender and juicy
- Egg: holds everything together so it doesn’t fall apart
- Minced garlic: adds a gentle aromatic touch
- Bell pepper: provides color and a bit of sweetness
- Yellow onion: softens sweetly alongside the bell pepper
- Butter: helps soften onions and peppers for a tender base
Step-by-Step Directions
- Oven Prep
- Heat your oven to 350 degrees Fahrenheit so it’s ready for baking.
- Cook Veggies
- In a small pan on medium heat, melt butter. Toss in chopped onions and peppers. Cook about 4 minutes till soft and sweet. Add garlic and stir for a minute more. Take off the heat and cool the mix so the egg won’t cook next.
- Mix Wet Stuff
- In a big bowl, whisk together milk, egg, shredded cheddar, mustard, ketchup, BBQ sauce, Worcestershire sauce, salt, and pepper. This combo keeps the meatloaf creamy, tangy, and flavorful.
- Add Dry and Meat
- Stir in crushed crackers then fold in cooled veggies. Add ground beef and very gently mix until it just comes together. Don’t overdo it or the meatloaf will turn out tough.
- Form Loaves
- Divide the mix into four parts. Shape each into a 5-inch loaf and place on a baking sheet lined with parchment, preferably one with sides to catch drips. Mix ketchup and BBQ sauce for glaze and brush half over tops.
- Bake and Drain
- Bake for 25 minutes. Take out and carefully move loaves to a fresh parchment sheet with a spatula to get rid of grease. Or place on a plate and swap the paper on the pan, then keep going.
- Glaze and Finish
- Brush the rest of the glaze on top, bake for another 15 minutes. Check that inside hits at least 160 degrees Fahrenheit for safe eating.
- Serve Up
- Before serving, add a little more ketchup to top for look and taste. These go great with creamy mashed potatoes and roasted veggies. Garlic butter pasta makes a fine side too.
My favorite thing has gotta be the twice-applied glaze. It creates a nice caramel crust that hits sweet and tangy perfectly. Missed the second brush once and it just wasn’t as awesome.
How to Store Leftovers
Pop leftovers in an airtight container and keep in the fridge for up to three days. These mini loaves make quick lunches or dinners. For longer storage, freeze each loaf wrapped tight in plastic and foil for up to three months. Warm them slowly in the microwave or oven so they stay juicy. Adding some broth or covering with foil helps keep them moist.
Ingredient Swaps
Try swapping ground beef for ground turkey or chicken for a lighter meal but still tasty. Toss in finely chopped mushrooms or shredded zucchini to sneak veggies in without messing with the texture. Swap cheddar for mozzarella or pepper jack for a cheesy change. Crumbled feta on top adds a nice tangy kick if you want more zip.
Best Side Ideas
Go for mashed potatoes or cauliflower mash to soak up those tasty juices. Roasted green beans, carrots, or sautéed spinach bring fresh flavor and texture. A crisp salad with lemon dressing adds a refreshing crunch that pairs well.
I've made these often for simple, filling family meals that aren’t too much work. Their size means everyone gets just enough, and they’re great for lunchboxes too. Don’t skip that second glaze—it’s the secret that really makes these stand out.
Frequently Asked Cooking Questions
- → Which ground meat works best here?
Go for 85% lean beef for a good balance of taste and juiciness. You can swap in leaner beef or turkey/chicken if you want a lighter dish.
- → Why do you only mix the meat lightly?
Stirring just until mixed keeps the meatloaf soft and stops it from getting dense or tough.
- → How do you put the glaze on during baking?
Brush the glaze on before cooking and again halfway through so it builds a sweet, rich layer that browns well.
- → What's the best way to deal with grease while baking?
After the first baking, move loaves to new parchment to drain extra grease before glazing again and finishing baking.
- → Can I make these meatloaves spicy?
Yes! Toss in some red pepper flakes for a mild heat that goes great with the tangy glaze.