Looking for a crowd-pleasing appetizer or fun weeknight dinner option? These Cheesy Stuffed Meatloaf Bites deliver all the comfort of traditional meatloaf in adorable, portion-controlled bites with a gooey cheese surprise in the center. They’re perfect for family dinners, game day gatherings, or anytime you need a protein-packed dish that’s sure to impress.
I developed this recipe after noticing how my kids always fought over the end pieces of my regular meatloaf. These individually portioned bites ensure everyone gets that perfect caramelized exterior while hiding a melty cheese center that will have everyone coming back for seconds!
Why You’ll Love This
- Perfect portion control – each bite is the ideal serving size
- Kid-friendly shape makes them fun to eat (and great for picky eaters)
- Make-ahead friendly – prepare in advance and bake when needed
- Versatile recipe that’s easy to customize with different cheeses or seasonings
- Freezes beautifully for quick future meals
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1/2 cup ketchup, divided
- 1 tablespoon mustard
- 3-4 oz cheddar or mozzarella cheese, cubed
- Fresh parsley, chopped (optional for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a mini muffin tin.
- In a large bowl, mix ground beef, breadcrumbs, milk, egg, onion, garlic, salt, pepper, Worcestershire sauce, 1/4 cup ketchup, and mustard until well combined.
- Scoop about 2 tablespoons of meat mixture, flatten it in your palm, place a cheese cube in the center, and roll into a ball. Place each ball in a muffin tin cup.
- Mix the remaining 1/4 cup ketchup with a bit of mustard and spoon a small amount on top of each meatloaf bite.
- Bake for 18-22 minutes until browned and cooked through. Internal temperature should reach 160°F.
- Let cool for 5 minutes, garnish with chopped parsley if desired, and serve warm.
Tips & Variations
- Try different cheese varieties – pepper jack adds a nice kick, while mozzarella creates a spectacular cheese pull
- Add 1/4 cup finely chopped bell peppers to the meat mixture for extra color and nutrition
- For a leaner option, substitute ground turkey for the beef and pork (add 1 tablespoon olive oil to maintain moisture)
- Make mini versions using 1 tablespoon of meat mixture for bite-sized appetizers
- Ensure all cheese is fully enclosed to prevent leaking during baking
- For a smoky flavor, add 1 teaspoon of smoked paprika to the meat mixture
Serving Suggestions
These Cheesy Stuffed Meatloaf Bites pair perfectly with classic comfort food sides. Serve alongside creamy mashed potatoes and steamed green beans for a complete meal, or offer them with toothpicks and a side of extra glaze for dipping as an appetizer.
For a lighter option, serve over a bed of greens with roasted vegetables, or alongside a simple pasta salad for a picnic-worthy combination.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Freeze cooked meatloaf bites for up to 3 months; reheat in a 350°F oven until warmed through
- Check doneness by inserting a meat thermometer into the meat portion (not the cheese) – it should read 160°F
- Let the meatloaf bites rest after baking to help the juices redistribute
FAQs
Can I make these ahead of time?
Yes! You can prepare the meatloaf bites up to 24 hours in advance. Store covered in the refrigerator and add the glaze just before baking.
Why did my cheese leak out during baking?
Make sure the meat is completely sealed around the cheese. If needed, use slightly more meat per bite to ensure proper coverage.
Can I use a muffin tin instead of a baking sheet?
Absolutely! A muffin tin works great and helps the bites maintain their shape. Just be sure to grease the cups well or use liners.
How do I know when they’re done without a thermometer?
The meatloaf bites should be firm to the touch and no longer pink in the center. If you cut one open, the meat should be brown throughout with no pink remaining.
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