Little Cheddar Meatloaves are a mini version of classic meatloaf made into individual portions instead of one large loaf. These cheesy mini meatloaves take everything you love about traditional meatloaf and turn it into perfectly sized, flavorful little loaves.
They cook faster than a full meatloaf and make serving easy. Perfect for busy weeknights, meal prep, family dinners, or casual gatherings, this Amish-style meatloaf recipe adds a rich, cheesy twist to a comforting classic.
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Why You'll Love These Little Cheddar Meatloaves
- Cook faster than traditional meatloaf because they're made in individual portions
- Kid-friendly and fun to serve
- Loaded with cheesy flavor
- Perfect for meal prep and leftovers
- Simple pantry ingredients
- Classic comfort food that pairs well with sides like mashed potatoes or veggies
- Love hearty Amish dinners? You might also enjoy my stuffed peppers with ground beef and rice.
Ingredients
Each ingredient in this little cheddar meatloaf recipe works together to create a flavorful, juicy, and tender result.
- Ground beef is the main protein and base of the recipe, providing hearty flavor and structure. (You can also use different ground meat combinations, such as beef, pork, or turkey.)
- Chopped onion adds moisture and a sweet-savory depth as it cooks.
- Eggs act as a binder to hold everything together.
- Quick oats help absorb moisture and keep the texture tender without making it dense.
- Milk adds extra moisture for a juicy final result.
- Salt, black pepper, and garlic powder season the meatloaf and enhance the natural flavor of the beef without overpowering it.
- Shredded cheddar cheese adds a rich, creamy flavor and melty texture that makes these mini meatloaves extra comforting and delicious.
How to Make Little Cheddar Meatloaves
- Preheat Oven
- Preheat your oven to 375℉ (190℃).
- Chop Onion
- Finely chop one small onion.
- Prepare the Mixing Bowl
- In a large bowl, combine the finely chopped onion, one large egg, quick oats, milk, salt, black pepper, garlic powder, and shredded cheddar cheese.
- Add Ground Beef
- Add the ground beef (preferably 85/15 or 80/10) to the mixture.
- Mix just until combined. Avoid overmixing to prevent tough meatloaf.
- Shape Meatloaves
- Divide the meat mixture into eight portions.
- Shape each portion into a small loaf.
- Prepare Baking Tray
- Place the loaves on a large greased baking tray with sides, ensuring there's a bit of space between each one.
- For easier cleanup, line the tray with parchment or foil sprayed with cooking spray.
- Apply Glaze
- Divide the glaze between the loaves and spread it over the tops.
- Bake
- Bake the mini meatloaves, uncovered, for about 35-40 minutes or until cooked through. Ensure the internal temperature reaches at least 160℉ (71℃).
- Serve
- Once cooked, remove from the oven and let rest for a few minutes before serving.
What Is the Best Cut of Meat for Meatloaf?
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 in lots of 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 making these little cheddar loaves, 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 ground 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.
Potatoes, of course, are always a good option. So whether you're in the mood for creamy mashed potatoes, scalloped potatoes, roasted Parmesan potatoes, air-fryer red potatoes, or potato filling, they are all great options.
Brown buttered noodles are also an excellent side with meatloaf. Or maybe you just want a side salad such as a layered lettuce salad or broccoli cauliflower salad.
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!
Meatloaf with Cheese
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. Over the years, recipes have been passed down and adapted to various regional and cultural tastes. This version is made even better with shredded cheese, adding rich flavor and a comforting cheesy twist to the traditional recipe.
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. Thank you!
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📖 Recipe Card
Amish Recipe for Little Cheddar Meat Loaves
Ingredients
Meatloaf:
- 1 small onion (finely chopped)
- 1 large egg
- ½ c. quick oats
- ¾ c. milk
- 1 ½ tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 2 - 2 ½ c. shredded cheddar cheese
- 2 lb. ground beef (I prefer 85/15)
Glaze:
- ½ c. ketchup
- ¼ c. brown sugar
- 1 ½ tsp. mustard
Instructions
- 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, ½ c. quick oats, ¾ c. milk, 1 ½ tsp. salt, 1 tsp. black pepper, 1 tsp. garlic powder, 2 - 2 ½ 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)
Glaze:
- In a small bowl, mix the ketchup, sugar, and mustard. Spread this over the top of the loaves before baking.½ c. ketchup, ¼ c. brown sugar, 1 ½ tsp. mustard
Anna
Love these little meatloaves!