Description
Cozy, kid-friendly mini meatloaves with a melty cheddar center, perfect for weeknight dinners.
Ingredients
Scale
- 1 1/2 lb (680 g) ground beef (80/20) or a 50/50 beef/pork mix
- 1/2 cup (50 g) panko breadcrumbs
- 1/4 cup (25 g) plain breadcrumbs
- 1 large egg
- 1/4 cup (60 ml) milk
- 1/3 cup (45 g) finely chopped onion
- 1 garlic clove, minced
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 6–12 small cubes (about 1/2″ each) of sharp cheddar or Monterey Jack
- 1/3 cup ketchup
- 1 tbsp brown sugar
- 1 tsp Dijon mustard
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- In a bowl, combine breadcrumbs, milk, egg, and seasonings.
- Fold in the ground meat gently—avoid overmixing.
- Press about 2 tablespoons of meat into each muffin cup.
- Add a cheese cube, then top with more meat to enclose the cheese.
- Brush a thin layer of glaze on each.
- Bake on the middle rack for 20–25 minutes until the center reads 160°F (71°C).
- Broil for 1–2 minutes if you want caramelized glaze.
Notes
Chill the stuffed patties for 10 minutes in the fridge before baking to help preserve their shape and prevent cheese leaks. Use a thermometer to ensure ground beef reaches 160°F for safety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 250
- Sugar: 6g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg