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Mini BBQ Bacon Cheddar Meatloaves

Mini BBQ Bacon Cheddar Meatloaves bake up as individual, muffin-tin meatloaves with caramelized BBQ glaze and cheddar melted on top. Crisp bacon bits stay visible throughout for classic flavor in quick family-dinner portions.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf mixture
  • 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 slices bacon cooked and crumbled
  • 0.5 cup cheddar cheese shredded, divided
  • salt to taste
  • pepper to taste
BBQ glaze
  • 0.33 cup BBQ sauce
  • 1 tbsp brown sugar
  • 1 tsp ketchup

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep
  1. Preheat the oven to 375°F and grease a 12-cup muffin tin for easy release.
  2. In a bowl, combine ground beef, breadcrumbs, eggs, milk, grated onion, Worcestershire sauce, smoked paprika, half the crumbled bacon, half the shredded cheddar, salt, and pepper.
  3. Divide the mixture evenly among the muffin cups and press gently to compact for even baking.
Glaze and bake
  1. Spoon BBQ glaze over each mini meatloaf, spreading it to the top surface.
  2. Bake for 20 minutes, until the edges look set and the tops begin to glaze.
  3. Remove from the oven, top each with the remaining cheddar and remaining bacon, then bake 5 more minutes until the cheese melts and the internal temperature reaches 160°F.
Rest and serve
  1. Let the mini meatloaves rest for 5 minutes before removing from the tin.
  2. Serve warm, with any glazed bits spooned over the tops.

Notes

For the best slice-and-serve shape, press the meat mixture firmly into each muffin cup so the mini loaves hold together after baking. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the microwave until hot. Freeze leftovers up to 2 months; thaw overnight in the fridge before reheating. For a lower-fat option, use 90–93% lean ground beef and drain bacon grease before crumbling.