These Cheesy Stuffed Meatloaf Bites combine everything we love about classic meatloaf with the irresistible surprise of gooey melted cheese in every bite. Perfect for family dinners or as party appetizers, these savory morsels deliver big flavor in a convenient, portion-controlled package that both kids and adults will reach for again and again.
I developed this recipe after years of watching my traditional meatloaf get picked apart by family members who only wanted the crispy edges. These individually portioned bites solve that problem beautifully, giving everyone their own perfect serving with that coveted caramelized exterior while hiding a delicious cheese center that stretches dramatically with each bite.
Why I Love These
These meatloaf bites transform an old-fashioned comfort food into an exciting, interactive eating experience with that perfect cheese pull moment.
They cook in half the time of traditional meatloaf while developing more of those delicious caramelized edges everyone fights over.
I make these whenever I need a guaranteed crowd-pleaser that works equally well for weeknight dinners or special gatherings.
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)
How To Make
- 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.
Nutrition
These Cheesy Stuffed Meatloaf Bites are protein-rich and satisfying, making them an excellent main dish option for those following higher protein diets. Each bite provides a good balance of protein from the meat blend, with moderate carbohydrates from the breadcrumbs and glaze.
For a lighter version, consider using lean ground turkey or chicken in place of the beef and pork, and opt for reduced-fat cheese. The vegetables incorporated into the mixture add fiber, vitamins, and minerals, making these more nutritionally complete than traditional meatloaf.
These bites contain common allergens like dairy (cheese) and gluten (breadcrumbs). For gluten-free preparation, substitute gluten-free breadcrumbs or crushed rice crackers. Those with dairy sensitivities can experiment with dairy-free cheese alternatives, though they won’t stretch quite like traditional cheese.
Tips & Variations
- Prepare the meat mixture up to 24 hours ahead and store covered in the refrigerator; form the balls just before baking for maximum freshness and better texture.
- For an Italian twist, use provolone cheese centers, add 1/4 cup of grated Parmesan to the meat mixture, and incorporate chopped sun-dried tomatoes and fresh basil.
- Make a low-carb version by replacing breadcrumbs with crushed pork rinds or almond flour and using a sugar-free glaze sweetened with monk fruit or erythritol.
Ways To Serve Them
- Alongside creamy mashed potatoes and roasted green beans for a classic comfort food dinner
- On slider buns with extra glaze and pickles for meatloaf sandwiches
- With a side of buttered egg noodles and a simple garden salad
- As an appetizer with toothpicks and a side of additional dipping sauce like ranch, BBQ, or honey mustard
Proper Storage
- Fridge: Allow meatloaf bites to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days, keeping them separate from other foods to prevent moisture absorption.
- Freezer: These freeze exceptionally well for up to 3 months. Arrange cooled bites on a baking sheet and freeze until solid, then transfer to a freezer bag with the air pressed out. Label with the date and contents.
- Reheat: For best results, thaw frozen bites in the refrigerator overnight. Reheat in a 325°F oven for 10-15 minutes until warmed through. Microwave on 70% power in 30-second intervals if you’re in a hurry, though this may cause the cheese to become somewhat rubbery.
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)
Steps
- 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.
Nutrition (per serving)
- Calories: 285 kcal
Notes
- Prepare the meat mixture up to 24 hours ahead and store covered in the refrigerator; form the balls just before baking for maximum freshness and better texture.
- For an Italian twist, use provolone cheese centers, add 1/4 cup of grated Parmesan to the meat mixture, and incorporate chopped sun-dried tomatoes and fresh basil.
- Make a low-carb version by replacing breadcrumbs with crushed pork rinds or almond flour and using a sugar-free glaze sweetened with monk fruit or erythritol.