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Mini BBQ Bacon Cheddar Meatloaves

Mini BBQ bacon cheddar meatloaves with a caramelized BBQ glaze and cheddar melted on top. These individual meatloaves bake in a muffin tin for easy portions and 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: 440
Ingredients Equipment Method Notes

Ingredients
  

Mini BBQ Bacon Cheddar Meatloaves
  • 2 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup milk
  • 1 onion small onion, grated
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 6 slices bacon cooked and crumbled
  • 1 cup cheddar cheese shredded, divided
  • 0.25 salt to taste
  • 0.25 black 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 & form the mini loaves
  1. Preheat the oven to 375°F and grease a 12-cup muffin tin so the mini meatloaves release cleanly.
  2. Combine ground beef, breadcrumbs, eggs, milk, grated onion, Worcestershire sauce, smoked paprika, half the crumbled bacon, half the shredded cheddar, salt, and pepper until evenly mixed.
  3. Divide the mixture evenly among the muffin cups and press gently to pack them so they hold their shape.
Bake & glaze
  1. Spoon BBQ glaze over each mini meatloaf to coat the tops.
  2. Bake for 20 minutes at 375°F, then top each loaf with the remaining cheddar and the remaining bacon.
  3. Bake 5 more minutes at 375°F until the cheese melts and the internal temperature reaches 160°F, with a caramelized glossy surface on the glaze.
Rest & serve
  1. Rest the mini meatloaves for 5 minutes before removing from the tin so the juices set and the tops stay intact.

Notes

For the cleanest “muffin tin meatloaf” shape, pack the filling gently but firmly into each cup before glazing. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 325°F oven until warmed through. Freezing is yes: freeze cooled loaves up to 2 months, then thaw overnight in the fridge and reheat. For a lighter option, use lean ground beef (90% or higher) without changing the bake time.