Little Cheddar Meat Loaves

Little Cheddar Meat Loaves are mini versions of the classic meatloaf, made with ground beef, shredded cheddar cheese, and simple seasonings. They’re baked in individual portions, making them perfect for family weeknight dinners or meal prepping.

These meat loaves are moist, cheesy, and packed with flavor—thanks to a blend of ketchup, onion, and sauce. Shaped by hand, they cook faster than a traditional meatloaf and are great for kids and adults alike, which is why they are a go-to family recipe. I like to serve these with mashed potatoes and roasted veggies for a comforting, satisfying meal.

Ingredients

Ground beef: hearty, flavorful base for this comforting, individually-portioned dish. Leaner beef of 80/20 usually offers the perfect balance in flavor.

Oats: help hold the meat mixture together and provide structure, similar to how breadcrumbs are used. They add fiber, texture, and work to absorb moisture, keeping the meat loaves juicy.

Egg: binder that helps hold these loaves together and provide some structure, along with helping keep the loaves moist.

Onion: pairing perfectly with nearly every dish, these provide a hint of sweetness causing these loaves to be more savory.

Cheddar Cheese: cheese takes the recipe up a notch and creates a delicious, and bold flavor depending on what cheese you use.

Milk: improving texture and ensuring these loaves don’t become too dry, this is an essential ingredient in this recipe.

Salt: a staple seasoning that takes any dish’s flavor over the top.

Ketchup: primarily made from tomatoes, vinegar, sugar, and spices, this helps create a delicious sauce to top these mini meat loaves.

Brown Sugar: brown sugar in the sauce on meatloaf adds a rich, deep sweetness with subtle molasses undertones. It helps balance the savory and tangy flavors, giving the sauce a smooth caramelized texture and a warm, slightly sticky glaze.

Mustard: adds a tangy, slightly sharp flavor that cuts through the richness.

Liquid Smoke: enhances the savory depth of the meat, giving it that classic smoky flavor.

How to make Mini Cheddar Meat Loaves

1. Start by preheating your oven to 350 degrees and greasing a 9×13 pan.
2. Combine the first 6 ingredients together in a mixing bowl before adding in ground beef. This allows the ingredients to be more evenly distributed throughout the meat once added.
3. Next, work the soft, thawed ground beef throughout the wet mixture to create a cohesive mixture.
4. Now, these loaves can be shaped and placed in a greased baking dish. They can be shaped oblong, into small circles, or however you would like them. It should make about 8 loaves.
5. Once loaves are in the pan, you can prep the sauce by combining ketchup, brown sugar, mustard and liquid smoke.
6. Spoon sauce over your little loaves then place them in the oven uncovered to bake for about 45 minutes, or until they are no longer pink.

Why you will love this recipe

With simple ingredients, this recipe is ideal for an easy dinner. Little is more frustrating than 4:00 pm rolling around and doing the “dinner-time scramble“. Quickly scrolling Pintrest, you land on a recipe only to learn you don’t have 1…2…maybe 3 of the ingredients required for the recipe. Not the case for this one! All of these ingredients are staple items that you are sure to have in your fridge and cupboard.

My family loves these!

FAQ

1. What kind of ground meat should I use?

You can use:

• Beef (80/20 is ideal for flavor and moisture)
• Turkey or chicken (for a leaner option; add extra moisture like shredded veggies or sauce)
• Pork or a mix (adds richness and juiciness; be sure to cook until no longer pink)

2. What type of cheese works best?

• Sharp or medium cheddar is classic for bold flavor.
• Grate the cheese yourself for better melting.
• Avoid pre-shredded cheese if possible—it may not melt as smoothly due to anti-caking agents.

3. Can I make them without oats?

Yes. Alternatives include:

• Crushed crackers
• Breadcrumbs
• Cooked rice
• Almond flour (for low-carb/gluten-free)

4. How do I keep them from drying out?

• Don’t overmix the meat.
• Add more of the moisture-rich ingredients like grated onion, ketchup, milk, or add some BBQ sauce.

5. Can I make them ahead of time?

Yes:

• Prep ahead: Form and refrigerate up to 1 day before baking.
• Freeze raw: Wrap tightly and freeze for up to 3 months. Thaw before baking.
• Freeze cooked: Cool completely, wrap well, and freeze. Reheat in oven or microwave.

6. What toppings can I use?

Classic options:

• Ketchup glaze like included in the recipe card (ketchup + brown sugar + mustard)
• BBQ sauce
• Hot sauce or sriracha for a kick
• Extra cheese on top during the last 5 minutes of baking

7. How do I keep them from sticking to the pan?

• Grease your baking pan well.
• Use muffin liners or parchment for easier cleanup.
• Let them cool a few minutes before removing.

8. What sides go well with mini meat loaves?

Great pairings include:

• Mashed potatoes or sweet potatoes
• Steamed or roasted veggies
• Mac & cheese
• Cornbread or rolls
• Green salad or slaw

Substitutions

Cheddar Cheese:

• Monterey Jack – Mild flavor, melts well.
• Mozzarella – Good melting, slightly different flavor.
• Colby – Similar taste and texture to cheddar.
• Nutritional yeast – Adds cheesy flavor (combine with breadcrumbs for texture)

Ground Meat:

• Ground turkey or chicken – Leaner option.
• Ground pork – Richer flavor.

Oats/Binder Substitutes

• Breadcrumbs – Holds moisture.
• Crushed crackers or cereal (e.g., cornflakes) – Good crunch and binding.
• Almond flour or coconut flour – For gluten-free needs.
• Mashed potatoes or sweet potato – Adds softness and moisture.
• Cooked quinoa or rice – Adds bulk and texture.

Egg Substitutes (Binder)

• Flax egg (1 tbsp flax + 3 tbsp water) – Vegan binder.
• Chia egg (1 tbsp chia + 3 tbsp water) – Similar to flax egg.
• Mashed banana or applesauce (¼ cup per egg) – Adds moisture, slight sweetness.

Aromatics & Add-ins

• Shallots, green onions, or leeks – Instead of standard onions.
• Garlic powder or roasted garlic – For fresh garlic.
• Worcestershire sauce → Soy sauce, tamari, or balsamic vinegar – For umami boost.

Ketchup Topping Alternatives

• BBQ sauce – Smoky and sweet.
• Tomato paste + honey or brown sugar – Homemade ketchup alternative.
• Hot sauce or sriracha – For a spicy kick.
• Mustard + maple syrup – Sweet and tangy topping.

What to serve it with

Comforting Sides

• Mashed Potatoes – Creamy mashed potatoes pair beautifully with meat loaves; try adding garlic or chives for extra flavor.
• Macaroni and Cheese – Cheesy, rich, and indulgent—especially great if serving a family-friendly meal.
• Scalloped Potatoes – The cheesy layers of potatoes echo the cheddar in the meat loaves.

Vegetable Sides

• Roasted Green Beans or Asparagus – Lightly seasoned and oven-roasted, these add a nice crunch and balance.
• Glazed Carrots – Slightly sweet carrots can balance the savory flavor of the meat loaves.
• Steamed Broccoli – Simple, nutritious, and a perfect contrast to the richness of the cheddar.

Lighter or Fresh Options

• Garden Salad – A crisp salad with a light vinaigrette offers freshness and balance.
• Coleslaw – Creamy or vinegar-based slaw adds crunch and a tangy contrast.
• Cucumber and Tomato Salad – A refreshing, cool side with herbs and a touch of olive oil.

Bread Options

• Buttermilk Biscuits – Fluffy and warm, perfect for mopping up any sauces.
• Dinner Rolls – Soft and buttery, always a crowd-pleaser.
• Cornbread – Slightly sweet and crumbly, goes well with the cheddar flavor.

Storing and reheating

For storage:

In the Refrigerator (Short-Term: 3–4 Days)

1. Cool Completely: Let the meat loaves cool to room temperature (within 2 hours of cooking).
2. Wrap Well: Wrap each mini loaf in foil or plastic wrap, or store in an airtight container.
3. Label: Note the date for freshness tracking.

In the Freezer (Long-Term: Up to 3 Months)

1. Cool Completely as above.
2. Wrap Individually in foil or plastic wrap.
3. Place in Freezer Bag or Airtight Container to prevent freezer burn.
4. Label with contents and date.

For reheating:

From Refrigerator

• Oven (best for texture):
  • Preheat to 350°F (175°C).
  • Wrap loaves in foil to retain moisture.
  • Heat for 15–20 minutes, or until the internal temp reaches 165°F (74°C).
• Microwave (quickest):
  • Place on a microwave-safe plate.
  • Cover with a damp paper towel.
  • Heat on medium power for 1–2 minutes, checking the center for warmth.

From Frozen

• Thaw First: Ideally, thaw overnight in the fridge for even reheating.
• Oven (recommended):
  • Preheat to 350°F (175°C).
  • Cover with foil and bake for 25–30 minutes, or until hot in the center.
• Microwave (only if in a hurry):
  • Use the defrost setting, then heat on medium until warmed through, checking regularly.

Tips for success

• Use block cheese to ensure that you get good cheesy loaves.
• Avoid forming loaves too big creating a longer cook time.
• Don’t overpack the loaves – they need some air in order to cook evenly and stay tender.

Enjoy!

These Mini Cheddar Meat Loaves are perfect for busy weeknights or casual family dinners. Packed with savory flavor and melty cheese in every bite, they’re sure to become a household favorite. Serve with your favorite sides and watch them disappear fast. Don’t forget to save a few—if you can—for lunch the next day!