Mini BBQ Bacon Cheddar Meatloaf

Juicy individual meatloaves packed with crispy bacon, sharp cheddar cheese, and smoky BBQ flavor, finished with a sweet and tangy glaze. Perfect for a cozy family dinner.

Ingredients

For the Meatloaf:

• 1 1/2 lbs ground beef, preferably 80/20
• 6 slices bacon, cooked and crumbled
• 1 cup shredded sharp cheddar cheese
• 1/2 cup breadcrumbs
• 1 large egg
• 1/3 cup milk
• 1/4 cup finely diced onion
• 2 cloves garlic, minced
• 1/4 cup BBQ sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the BBQ Glaze:

• 1/2 cup BBQ sauce
• 2 tablespoons ketchup
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika

For Topping:

• 1/2 cup shredded cheddar cheese
• 2 slices bacon, cooked and crumbled
• 1 tablespoon chopped fresh parsley, optional

Instructions

1. Prepare the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a muffin tin or line a large baking sheet with parchment paper.

2. Make the Meatloaf Mixture

In a large bowl, whisk together the egg, milk, BBQ sauce, Worcestershire sauce, smoked paprika, onion powder, garlic powder, salt, and black pepper.

Add the ground beef, breadcrumbs, diced onion, minced garlic, crumbled bacon, and shredded cheddar.

Gently mix everything together with your hands or a wooden spoon until just combined. Avoid overmixing, which can make the meatloaf dense.

3. Shape the Mini Meatloaves

Divide the mixture into 8 equal portions.

Shape each portion into a small loaf approximately 3–4 inches long.

Place the mini meatloaves on the prepared baking sheet, or place them into the cups of a greased muffin tin.

4. Make the BBQ Glaze

In a small bowl, combine BBQ sauce, ketchup, brown sugar, Worcestershire sauce, and smoked paprika.

Mix until smooth.

5. Bake

Spread a thin layer of BBQ glaze over each mini meatloaf.

Bake for 20 minutes.

Remove from the oven and spread another layer of glaze over the tops.

Continue baking for 10–15 minutes, or until the internal temperature reaches 160°F (71°C).

6. Add Cheese and Bacon

Sprinkle each meatloaf with shredded cheddar cheese and crumbled bacon.

Return to the oven for 2–3 minutes, just until the cheese melts.

For a more golden, bubbly topping, broil for about 1 minute while watching carefully.

7. Rest and Serve

Remove from the oven and let the mini meatloaves rest for 5 minutes.

Garnish with fresh parsley if desired and serve warm with extra BBQ sauce.

Serving Suggestions

Serve with:

• Creamy mashed potatoes
• Mac and cheese
• Roasted green beans
• Corn on the cob
• Coleslaw
• Roasted vegetables
• Garlic mashed cauliflower

Recipe Notes

• Use 80/20 ground beef for the juiciest texture.
• Cook bacon until crisp before adding it to the meat mixture.
• Don’t overmix the beef mixture.
• You can substitute ground turkey, but the meatloaves may be slightly less rich.
• For extra cheesiness, add a small cube of cheddar to the center of each meatloaf before shaping.
• A muffin tin helps the mini meatloaves hold their shape and cook evenly.
• Always check the center with a meat thermometer rather than relying only on cooking time.

Nut Information

• Contains tree nuts: No
• Contains peanuts: No
• Contains almonds: No
• Contains walnuts: No
• Contains pecans: No
• Contains cashews: No
• Contains pistachios: No
• Contains coconut: No

Allergy Information

• Contains dairy: Yes — cheddar cheese and milk
• Contains gluten: Usually yes — breadcrumbs and some BBQ sauces/Worcestershire sauces may contain gluten
• Contains eggs: Yes
• Contains soy: May be present in BBQ sauce, Worcestershire sauce, breadcrumbs, or bacon; check labels
• Contains nuts: No
• Contains peanuts: No

Q&A

Q: Can I make these ahead of time?
A: Yes. Shape the mini meatloaves and refrigerate them covered for up to 24 hours before baking.

Q: Can I freeze mini meatloaf?
A: Yes. Cool completely, wrap individually, and freeze in an airtight container for up to 3 months.

Q: Can I use ground turkey?
A: Yes. Ground turkey works well, though the finished meatloaves will be leaner.

Q: What temperature should mini meatloaf reach?
A: Ground beef meatloaf should reach 160°F (71°C) in the center.

Q: Can I use a different cheese?
A: Yes. Monterey Jack, Colby, Pepper Jack, or mozzarella can be used instead of cheddar.

Q: How do I keep them juicy?
A: Don’t overmix the meat, use ground beef with some fat, and avoid overbaking.

Q: Can I make them spicy?
A: Yes. Add diced jalapeños, cayenne pepper, hot BBQ sauce, or Pepper Jack cheese.

Q: How should I store leftovers?
A: Refrigerate in an airtight container for up to 3–4 days. Reheat gently in the oven or microwave until hot.