🧀🥩 Stuffed Mini Meatloaf Cups
Tender, juicy mini meatloaves with a gooey cheddar cheese center and a sweet ketchup glaze. Perfect for an easy family dinner!
🛒 Ingredients
Makes 8–12 mini meatloaf cups
1–2 lbs (450–900 g) ground beef
1 cup shredded cheddar cheese
½ cup breadcrumbs
1 large egg
½ cup ketchup, plus extra for topping
1 tsp seasoned salt
½ tsp black pepper, or to taste
½ small onion, finely diced — optional
1 tsp garlic powder — optional
1 tsp Worcestershire sauce — optional
👩🍳 Instructions
Preheat oven:
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
Make the meat mixture:
In a large bowl, combine the ground beef, breadcrumbs, egg, ½ cup ketchup, seasoned salt, black pepper, and optional onion, garlic powder, and Worcestershire sauce. Mix gently just until combined. Don’t overmix or the meatloaves can become tough.
Fill the cups:
Divide about half of the meat mixture among the muffin cups. Press the meat into the bottom and slightly up the sides, creating a small well in the center.
Add the cheese:
Place about 1–2 tablespoons of shredded cheddar into the center of each meat cup.
Seal:
Cover the cheese with the remaining meat mixture, gently pressing the edges together so the cheese is enclosed.
Top with ketchup:
Spoon a little extra ketchup over each mini meatloaf.
Bake:
Bake for approximately 20–25 minutes, depending on size and the amount of beef used. Ground beef should reach an internal temperature of 160°F (71°C).
Rest:
Let the meatloaf cups rest in the pan for 5 minutes before carefully removing them.
Serve:
Sprinkle with a little extra cheddar or fresh parsley if desired. Serve with mashed potatoes, roasted vegetables, or a crisp salad.
