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Mini BBQ Meatloaf

Mini BBQ meatloaf bakes in a muffin tin for perfectly portioned patties with a molten golden cheese center. Ground beef is mixed with oats and egg, sealed with cheese, then brushed with sticky persimmon-orange BBQ sauce until glossy and caramelized.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
egg
  • 1 large egg
bbq sauce
  • 0.5 cup BBQ sauce plus more for topping
old-fashioned oats
  • 0.5 cup old-fashioned oats
shredded cheese
  • 0.5 cup shredded cheese

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and lightly grease a 12-cup muffin tin.
Mix the meatloaf mixture
  1. In a bowl, mix the ground beef, BBQ sauce, oats, and egg until well combined.
Shape and seal the cheese center
  1. Shape small patties to fit inside the muffin wells; place a patty in the bottom of each cup, add a spoonful of shredded cheese, then top with a second patty and press the edges to seal.
Sauce the tops
  1. Brush the tops with additional BBQ sauce.
Bake until glossy and cooked through
  1. Bake for about 25 minutes, or until cooked through and the tops are glossy and caramelized.
Cool and serve
  1. Let cool slightly before removing from the tin.

Notes

For the cleanest cheese pull, seal the edges firmly so the filling doesn’t leak as they bake. Store leftovers in the fridge for up to 3 days in a covered container; reheat in a 300°F oven until warmed through. Freezing is yes—freeze cooled patties in a sealed bag for up to 2 months and reheat from frozen. For a lighter option, use 90% lean ground beef and add an extra tablespoon of BBQ sauce to keep them moist.