Meatloaf with Cheese Recipe
This Amish recipe for little cheddar meat loaves is a delightfully fun twist on traditional meatloaf.
Meatloaf is a classic comfort food that's been popular for many generations. And over the years, recipes have been passed down and adapted to various regional and cultural tastes.
While its popularity may vary in different parts of the world and with changing dietary preferences, meatloaf remains a beloved and nostalgic dish for many people.
Mini Cheesy Meatloaf
Mini meatloaves are a smaller version of the traditional meatloaf. Instead of baking one large loaf, these are made as individual-sized portions, creating enchanting and convenient mini meatloaves.
The ingredients used to make mini meatloaves are similar to those used in a regular meatloaf, typically made with ground beef (or a combination of beef and pork or turkey), oats or breadcrumbs, eggs, onions, and various seasonings.
The main advantage of making mini meatloaves is that they cook faster than a larger meatloaf and can be served in convenient individual portions. So instead of a boring slice of meatloaf, everyone gets their own cute little loaf. They are fun and perfect for serving at parties, family gatherings, or even for meal prepping.
This Amish recipe also includes shredded cheese because cheese adds an extra burst of deliciousness.
So, cheesy mini meatloaves are perfect for those who love the comforting taste of traditional meatloaf but crave an extra burst of cheesy goodness and want to switch things up a bit.
Each ingredient in this mini meatloaf recipe contributes to the overall taste and texture of the dish:
- Chopped Onion: The onion adds flavor and moisture to the meatloaf. When cooked, it provides a sweet and savory taste, enhancing the overall taste of the meatloaf.
- Egg: The egg acts as a binder, helping to hold the ingredients together and giving the meatloaf a cohesive texture. It also adds moisture and richness to the dish.
- Quick Oats: Quick oats serve as a filler and help to bind the meatloaf together. They absorb some of the liquid, which helps prevent the meatloaf from becoming too dense or greasy.
- Milk: Milk adds additional moisture, ensuring it stays tender and juicy during cooking.
- Salt: Salt is a crucial seasoning that enhances the overall flavor of the meatloaf, bringing out the natural taste of the other ingredients.
- Black Pepper: Black pepper provides a subtle heat and spiciness, balancing the flavors and adding depth to the dish.
- Garlic Powder: Garlic powder contributes a mild garlic flavor, enhancing its taste and giving it a savory note.
- Shredded Cheddar Cheese: The cheddar cheese brings a rich and creamy flavor to the meatloaf. It also adds a gooey, melty texture when the meatloaf is cooked.
- Ground Beef: Ground meat is, of course, the one ingredient we can't do without to make these lil cheddar meatloaves. It is the main protein component. However, there are several options for meat combinations that contribute to a juicy and flavorful final dish.
By combining these ingredients, you get a well-seasoned, moist, and cheesy mini meatloaf that's both delicious and satisfying.
What Kind of Meat Should I Use for Little Cheddar Loaves?
As I'm sure most of you are aware, there is a difference in ground beef. And I'm not one of those that enjoys fatty meat. I prefer leaner cuts, although I don't enjoy dry meat either.
But I never buy 70/30 ground beef. It just swims in too much fat for my liking. 80/20 ground chuck isn't bad, and I use it for some dishes. But when I am making meatloaf, I prefer using the 85/15 ground round. It has enough fat to produce a moist meatloaf, but not so much fat that it's swimming in grease.
So, in my opinion, the (85/15) ground round is the best choice for meatloaf, when using all beef. Some people may argue and say that 80/20 is the best. It's a personal choice, so feel free to use whichever you prefer.
You can also make these baby meatloaves using a combination of ground meats.
Some people like to use beef and pork. Occasionally, I use ground chuck and ground turkey. If I have venison in the freezer, I mix venison and ground chuck. A combination of meats creates a tasty meatloaf.
Do I Need to Use Cheddar Cheese?
The recipe suggests using cheddar cheese. However, if you look at my ingredients photo, you'll notice that I have yellow and white cheese shreds.
Cheddar cheese is great in these tiny loaves, but feel free to use whatever kind of cheese you have on hand. I only had fiesta blend and mozzarella in my fridge when I made these.
You may get a slightly different flavor from other cheeses, but it doesn't really matter what kind you use.
So, go ahead and add your favorite cheese. And if you prefer little cheesy explosions, you could even add small chunks of cheese instead of shreds.
What Can I Serve with Mini Meatloaf?
Little cheddar meat loaves are delicious with lots of different sides.
These mini meatloaves can be served as a main dish alongside various sides. So I hope you have fun creating a meal that your family will enjoy!
If you get to try this Amish recipe for little cheddar meat loaves, I would love it if you left a comment and star rating below.
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Amish Recipe for Little Cheddar Meat Loaves
- 1 small onion (finely chopped)
- 1 large egg
- 1/2 c. quick oats
- 3/4 c. milk
- 1 1/2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 2 - 2 1/2 c. shredded cheddar cheese
- 2 lb. ground beef (I prefer 85/15)
- 1/2 c. ketchup
- 1/4 c. brown sugar
- 1 1/2 tsp. mustard
- Preheat the oven to 375℉.
- Chop the onion. In a large bowl, mix the onion, egg, oats, milk, seasonings, and cheese.1 small onion (finely chopped), 1 large egg, 1/2 c. quick oats, 3/4 c. milk, 1 1/2 tsp. salt, 1 tsp. black pepper, 1 tsp. garlic powder, 2 - 2 1/2 c. shredded cheddar cheese
- Add the meat and mix only to combine. (Overmixing produces tough meatloaf.)2 lb. ground beef (I prefer 85/15)
- Divide the meat into eight portions, and shape each portion into a small loaf.
- Place the loaves, with a bit of space between each one, on a large greased baking tray with sides. (For easier cleanup, line the tray with parchment or foil sprayed with cooking spray.)
- Divide the glaze between the loaves and spread over the tops.
- Bake, uncovered, for about 35 - 40 minutes or until cooked through. (at least 160° internal temperature)
- In a small bowl, mix the ketchup, sugar, and mustard. Spread this over the top of the loaves before baking.1/2 c. ketchup, 1/4 c. brown sugar, 1 1/2 tsp. mustard