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Mini BBQ Bacon Cheddar Meatloaves

Mini BBQ bacon cheddar meatloaves with a caramelized BBQ glaze and cheddar melted on top. Baked in a muffin tin so you get individual, sliceable meatloaves with crisped bacon bits throughout.
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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: 630
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 2 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup milk
  • 1 onion small, grated
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 6 slice bacon cooked and crumbled
  • 1 cup cheddar cheese shredded, divided
  • 0.25 salt to taste
  • 0.25 pepper to taste
BBQ glaze
  • 0.33 cup BBQ sauce
  • 1 tbsp brown sugar
  • 1 tsp ketchup

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and mix
  1. Preheat the oven to 375°F, then grease a 12-cup muffin tin. This helps the mini loaves release cleanly after baking.
  2. Combine ground beef, breadcrumbs, eggs, milk, grated onion, Worcestershire sauce, smoked paprika, half the bacon, half the cheddar, salt, and pepper. Mix until just evenly combined, then keep the texture as cohesive as possible.
Assemble in muffin cups
  1. Divide the mixture evenly among the muffin cups and press gently to level the tops. Leave a slight dome if you want more browned edges.
  2. Spoon BBQ glaze over each mini meatloaf. Make sure the glaze reaches the surface so it caramelizes as it bakes.
Bake and finish
  1. Bake at 375°F for 20 minutes. The tops should set and look slightly glossy under the glaze.
  2. Top each meatloaf with the remaining cheddar and remaining bacon, then bake 5 more minutes at 375°F until the cheese melts and the internal temperature reaches 160°F. Watch for golden, bubbly cheese and bacon bits throughout.
Rest and serve
  1. Rest the mini meatloaves for 5 minutes before removing from the tin and serving. This lets the juices redistribute so each one holds together when lifted.

Notes

For clean release, grease the muffin cups thoroughly and let the meatloaves rest the full 5 minutes before pulling. Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat in a 350°F oven until warmed through. Freezing is yes—freeze cooled loaves for up to 2 months and reheat from thawed or partially thawed. For a lighter option, use lean ground beef (90% or higher) to reduce fat while keeping the same glaze and bake time.