Cheesy Meatloaf Cups
These miniature meatloaves are packed with flavor and perfect for portion control or party appetizers.
Ingredients:
- 1 tablespoon olive oil
- ½ cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 pound ground beef (or a mix of ground beef and Italian sausage)
- ½ cup seasoned breadcrumbs
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- ¼ cup finely chopped fresh parsley
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup ketchup
- ¼ cup brown sugar
- 2 tablespoons Worcestershire sauce
Cooking Guide:
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute. Let cool slightly.
- In a large bowl, combine ground meat, breadcrumbs, cheddar cheese, Parmesan cheese, egg, parsley, oregano, salt, and pepper. Mix well, then stir in the cooled onion and garlic mixture.
- Divide the meatloaf mixture evenly among the prepared muffin cups.
- In a small bowl, whisk together ketchup, brown sugar, and Worcestershire sauce. Brush the tops of the meatloaf cups with the glaze.
- Bake for 20-25 minutes, or until the meatloaves are cooked through and the glaze is bubbly. Let cool in the muffin tin for 5 minutes before serving.
Tips:
- For a spicier kick, add a pinch of red pepper flakes to the meatloaf mixture.
- If you don’t have fresh parsley, you can substitute 1 teaspoon dried parsley.
- Want to add some veggies? Finely chopped carrots, bell peppers, or mushrooms would be delicious additions.
- You can also use leftover mashed potatoes instead of breadcrumbs for a moister meatloaf.
- To make ahead, assemble the meatloaf cups and store them in the refrigerator for up to 24 hours before baking.
- Leftover meatloaf cups can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Enjoy these cheesy and delicious Cheesy Meatloaf Cups!
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