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Mini BBQ Bacon Cheddar Meatloaves

Mini BBQ bacon cheddar meatloaves baked in a muffin tin for individual portions, topped with melted cheddar and bacon bits. A caramelized BBQ glaze keeps the tops glossy while each mini loaf reaches 160°F in the center.
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Prep Time 20 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef
  • 0.6666666667 cup breadcrumbs
  • 2 eggs
  • 0.3333333333 cup milk
  • 1 small onion grated
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 6 bacon cooked and crumbled; divided
  • 1 cup cheddar cheese shredded; divided
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
BBQ Glaze
  • 0.3333333333 cup BBQ sauce
  • 1 tbsp brown sugar
  • 1 tsp ketchup

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and season
  1. Preheat the oven to 375°F and grease a 12-cup muffin tin, lining it on a sheet pan if needed for easier handling. Grease well so the mini loaves release cleanly.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, eggs, milk, grated onion, Worcestershire sauce, smoked paprika, half the crumbled bacon, half the shredded cheddar, salt, and pepper. Mix just until evenly combined and no dry crumbs remain.
  3. Divide the mixture evenly among muffin cups and press gently to pack them. Use firm pressure so the loaves hold together after baking.
Bake and glaze
  1. Stir BBQ sauce, brown sugar, and ketchup to make the glaze, then spoon it over each mini meatloaf. The tops should look coated but not runny.
  2. Bake for 20 minutes at 375°F, watching for the glaze to start bubbling at the edges. The meat should look set on top.
  3. Top each mini meatloaf with the remaining shredded cheddar and sprinkle with the remaining bacon bits. Bake 5 more minutes at 375°F until the cheese melts and the center reaches 160°F.
Rest and serve
  1. Rest the mini meatloaves in the muffin tin for 5 minutes before removing. This helps the juices redistribute so each portion stays intact.
  2. Remove and serve immediately, spooning any caramelized glaze from the cups over the tops. The cheddar should be melted and lightly crisped at the edges.

Notes

Pro tip: pack the meat mixture firmly in the muffin cups so the mini loaves hold their shape. Refrigerate leftovers in an airtight container for up to 3 days. Freeze baked mini meatloaves for up to 2 months; thaw in the fridge overnight and reheat until hot. For a lower-fat swap, use 90% lean ground beef (instead of 80/85% lean).