Cheesy BBQ Meatloaf Muffins

5 from 1 vote

These Cheesy BBQ Meatloaf Muffins are baked in a muffin tray and topped with BBQ sauce, cheese, and French-fried onions for a deliciously easy weeknight dinner!

Prep Time10

Cook Time25

Servings:

Calories: 505kcal

Ingredients

For the meatloaf:

2 pounds lean ground beef I use 93/7 (see note)
1 cup shredded sharp cheddar cheese
1 onion finely diced
¾ cup milk
1 cup Italian seasoned breadcrumbs
2 large eggs
1 tablespoon Worcestershire sauce
2 teaspoons salt

For the Topping:

½ cup Cheddar cheese
½ cup BBQ Sauce
⅓ cup French fried onions

Instructions

Preheat the oven to 350˚F.
In a large bowl, combine the ground beef, cheddar cheese, onion, milk, bread crumbs, eggs, Worcestershire sauce, and salt. Use your hands to mix just until everything is evenly distributed throughout.
Divide the meat into 12 even parts. Roll each one into a ball and press into one cup of the muffin tin.
Spread a spoonful of BBQ sauce on top of each meatloaf, then top with shredded cheddar and french fried onions.
Bake for 25-30 minutes or until the meatloaves are cooked through.
Note: I like to place the muffin tin on top of a baking sheet to catch any drips.

Notes

I prefer to use the leanest ground beef available for this recipe. Since it cooks in the muffin tin, with nowhere to drain, this helps it to be less greasy in the end.

Substitutions:

How to Store: Store in an airtight container in the fridge for 3-5 days.

How to Freeze & Reheat:

To freeze before cooking

Follow the instructions as listed, but instead of baking, place the uncooked meatloaf muffins in the muffin tray in the freezer.

Allow them to freeze completely. Then, pop them out of the tray by turning it upside down and lightly tapping on a surface.

Transfer the frozen mini meatloafs to a freezer bag and freeze for up to 3 month.

Bake for about 25-30 minutes, or until the internal temperature reaches 160°F and the meatloaf muffins are cooked through. You can use a meat thermometer to check the temperature.

How to Freeze Meatloaf Muffins After Cooking

Allow cooked meatloaf muffins to cool completely at room temperature. Transfer them to a baking sheet and place into the freezer and freeze until solid.

Transfer the frozen mini meatloafs to a freezer bag and freeze for up to 3 month.

To reheat, thaw in the refrigerator overnight. Then, place on a baking sheet and cover with foil. Reheat in the oven for 15-20 minutes, or until heated through.

How to Scale: Double the recipe ingredients and use a 2 12-count muffin pans or one large 24-count muffin pan. You can also halve the recipe to make a small batch of just 6 muffins.

Nutrition