• Abby Estevez

Cheesy Mini-Meatloaves

Let's talk about one of my guilty pleasures in the land of comfort food...


My family never made meatloaf when I was growing up. Most likely because my mom ate it way more than she should have growing up. But I love it! Give me meatloaf and mashed potatoes any day!


Everyone makes it different; some like ketchup, some prefer gravy and some can't make it at all 'cause it comes out dry every time. Whatever you prefer, allow me change your mind once and for all.


I made a version of these Cheesy Mini-Meatloaves during my junior year during a lab at Penn State (HRIM 350, IFYKYK).They were a hit back then and let's just say, I have since PERFECTED them.


Please indulge yourselves. Remember your veggies!

Cheesy Mini-Meatloaves

1lb ground beef 80% lean

6oz bar of cheddar cheese, cubed

1 large egg

1/2 cup bread crumbs

1/3 cup parmesan cheese

1 tablespoon dijon mustard

1/4 cup whole milk

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 cup fresh parsley, chopped

1 tablespoon olive oil

1 medium yellow onion, diced

2 cloves of garlic, chopped

1/2 teaspoon dried thyme

1 tablespoon Worcestershire sauce

1 tablespoon tomato paste


Glaze:

1 cup ketchup

3 tablespoons brown sugar

1 1/2 teaspoons Worcestershire sauce


Preheat oven to 350 degrees. Prepare a sheet tray with aluminum foil and spray with canola or olive oil and set aside.


Heat 1 tablespoon olive oil over medium heat in a saute pan. Add in the diced onions, chopped garlic, thyme and a pinch of salt and pepper. Cook stirring occasionally till the onions are translucent. Remove heat and add in Worcestershire sauce and tomato paste. Allow to cool slightly.

While that cools, make the glaze. In a small bowl, whisk together your ketchup, brown sugar and 1 teaspoon of Worcestershire sauce. Set aside.


In a large bowl, mix together the egg, milk, parsley, dijon mustard, cheese cubes, salt, pepper, parmesan cheese and finally the onion mixture. Add in the ground beef and bread crumbs, then combine together with your hands. Be sure the mixture looks evenly distributed!

Begin to mold the mixture into about (7-8) 5oz meatloaves. You will want them to resemble a football-like shape. Place your football meatloaves onto the prepared sheet tray.

Brush a tablespoon serving of the ketchup mixture over the top of each meatloaf. Cook on middle rack in pre-heated oven for 35-45 minutes. Halfway through, re-glaze overtop with ketchup mixture.

Oozing cheese, caramelized glaze and moist texture. Enjoy!


TIP TIME: If you are making these in advance... wrap the loaves with plastic wrap (without the glaze), then slip into resealable plastic bags and store in freezer till ready to cook. Add an additional 10 minutes to overall cooking time, or allow to defrost overnight before cooking.




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