12 Simple Mini Meatloaf Recipes Without Breadcrumbs

If you need meatloaf recipes without breadcrumbs, these mini versions can help. They cook faster than full size loaves and work well for quick dinners or meal prep. I collected some simple options that use basic pantry items and common seasonings. You can pick from flavors like herb, cheesy or barbecue. Each one includes the full steps so you can make it right away.

Helpful Tips Before You Start

These tips will help you keep the meatloaves tender and well-formed without breadcrumbs.

Bind with Eggs and Veggies

Use one or two eggs plus finely grated onion or zucchini to hold the mixture together.

Portion in a Muffin Tin

Scoop the meat into a greased muffin tin for uniform mini loaves that cook evenly.

Add Extra Moisture

Stir in a tablespoon or two of milk or broth to replace the liquid that breadcrumbs would absorb.

Check Temperature at 20 Minutes

Mini meatloaves cook quickly, so test with a thermometer around the 20-minute mark to avoid dryness.

Mini Italian Herb Meatloaves with Marinara

These mini meatloaves pack plenty of Italian flavor from a simple mix of herbs, garlic, and Parmesan. They make a good choice for weeknight meals when you want something comforting but quick to put together. The finished loaves stay moist inside with a light herb aroma and get finished with warm marinara.

Mini Italian Herb Meatloaves with Marinara

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• 1/2 cup finely chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine the ground beef, egg, Parmesan, parsley, oregano, basil, garlic, onion, salt, and pepper. Mix with your hands just until the ingredients are evenly distributed.
• Divide the mixture into four equal portions and shape each into a small loaf about 3 inches long.
• Place the loaves on the prepared baking sheet and bake for 20 minutes.
• Remove the sheet from the oven and spoon marinara sauce over each loaf. Sprinkle the mozzarella on top.
• Return to the oven and bake for 10 more minutes, or until the cheese is melted and the internal temperature reaches 160 degrees.

merknader

Mix the meat gently and avoid overworking it so the loaves stay tender. Leftovers reheat well in a covered skillet with a splash of extra marinara to keep them moist. For a fuller meal, serve the meatloaves over cooked pasta or with a simple green salad.

Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper

Mini Mexican Taco Meatloaves with Avocado Crema

These mini meatloaves pack classic taco flavors into small, easy portions that bake quickly in a muffin tin. They suit weeknight dinners when you want something filling but simple, with bold spices and no need for extra sides beyond rice or greens. The beef stays moist from the egg and cheese, while the avocado crema brings a cool, creamy finish that tempers the heat.

The recipe skips breadcrumbs entirely and relies on the egg to bind the mixture. Each loaf comes out tender inside with a lightly browned top, and the crema can be stirred together while the meatloaves bake.

Mini Mexican Taco Meatloaves with Avocado Crema

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1 small onion, finely diced
• 2 tablespoons taco seasoning
• 1 cup shredded cheddar cheese, divided
• 2 ripe avocados
• 1/4 cup sour cream
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro, divided
• 1/2 teaspoon salt

fremgangsmåte

 

• Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
• In a mixing bowl, combine the ground beef, egg, diced onion, taco seasoning, 1/2 cup of the cheddar cheese, and 2 tablespoons of the cilantro. Mix until evenly blended.
• Divide the mixture into 8 equal portions and press each into a muffin cup to form mini loaves.
• Bake for 20 to 25 minutes until the internal temperature reaches 160°F and the tops are lightly browned.
• While the meatloaves bake, mash the avocados in a bowl. Stir in the sour cream, lime juice, salt, and remaining cilantro until smooth.
• Remove the meatloaves from the oven and sprinkle the remaining 1/2 cup cheese over the tops. Let them rest for 5 minutes.
• Serve each meatloaf with a spoonful of avocado crema.

merknader

Make the avocado crema right before serving so it stays bright green. If you prefer milder heat, use a mild taco seasoning blend. Leftovers reheat well in the microwave for 1 minute, and the crema can be stored separately in an airtight container for up to one day.

Course: Main Course
Cuisine: Mexican
Equipment: Mixing Bowl, Muffin Tin, Oven

Mini Asian Sesame Ginger Meatloaves

These mini meatloaves pack fresh ginger and sesame into every bite for a savory dish that feels lighter than traditional versions. They come together quickly and bake into compact portions that reheat well, making them useful for busy evenings or packed lunches. The honey adds a light sweetness that softens the ginger bite while the sesame oil gives a clear nutty aroma.

They suit weeknight meals when you want an Asian-inspired main without extra sides beyond rice or steamed vegetables. The green onions stay visible in the mix for mild onion flavor throughout.

Mini Asian Sesame Ginger Meatloaves

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 2 tablespoons fresh ginger, grated
• 3 cloves garlic, minced
• 3 green onions, thinly sliced
• 1 tablespoon honey
• 2 tablespoons sesame seeds

fremgangsmåte

 

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Place the ground turkey in a mixing bowl. Add the egg, soy sauce, sesame oil, grated ginger, minced garlic, sliced green onions, and honey.
• Mix everything with your hands or a spoon until the ingredients are evenly combined and no streaks remain.
• Divide the mixture into eight equal portions and shape each into a small oval loaf.
• Arrange the loaves on the prepared baking sheet and sprinkle the sesame seeds evenly over the tops.
• Bake for 25 to 30 minutes until the internal temperature reaches 165°F and the tops are lightly browned.

merknader

Use freshly grated ginger rather than dried for the brightest flavor. If the mixture feels too wet to hold shape, let it rest in the bowl for five minutes before forming the loaves. Leftovers keep in the fridge for three days and reheat best in a 350°F oven for ten minutes to restore the sesame crust.

Course: Main Course
Cuisine: Asian
Equipment: Mixing Bowl, Baking Sheet

Mini BBQ Bacon Meatloaves with Caramelized Onions

These mini meatloaves bring together smoky bacon and sweet onions in a simple BBQ glaze. They work well for weeknight dinners or casual gatherings when you want individual portions that feel a bit special. The caramelized onions add a soft, sweet layer that balances the savory meat and tangy sauce.

The recipe keeps things straightforward with no breadcrumbs, relying on egg to hold the mixture together. Each loaf gets topped with extra bacon and onions for added texture and flavor in every bite.

Mini BBQ Bacon Meatloaves with Caramelized Onions

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 6 slices bacon, divided
• 2 large onions, thinly sliced
• 1/2 cup BBQ sauce, plus more for topping
• 1 large egg
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring often, until they turn golden and soft, about 15 minutes. Set aside half the onions for topping later.
• Chop 4 slices of bacon into small pieces. In a mixing bowl, combine the ground beef, chopped bacon, egg, smoked paprika, salt, pepper, and 1/4 cup of the BBQ sauce. Mix until just combined.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on a baking sheet lined with parchment paper.
• Brush the top of each loaf with the remaining BBQ sauce. Lay the remaining 2 slices of bacon across the tops, then spoon the reserved caramelized onions over each loaf.
• Bake at 375 degrees for 25 to 30 minutes, until the internal temperature reaches 160 degrees. Let the loaves rest for 5 minutes before serving.

merknader

Caramelize the onions slowly to bring out their sweetness without burning them. If the bacon on top needs more crispness, switch the oven to broil for the last two minutes. These reheat well in a covered dish with a splash of BBQ sauce to keep them moist.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Skillet, Baking Sheet

Mini Greek Feta and Olive Meatloaves with Tzatziki

These mini meatloaves bring bold Greek flavors to the table with salty feta and briny olives mixed right into the meat. They work well for weeknight dinners or casual gatherings since they bake quickly and pair easily with a cool, creamy sauce.

The result is a tender, savory loaf with pockets of melted cheese and olive pieces throughout. Tzatziki adds a fresh, tangy finish that balances the richness of the meat.

Mini Greek Feta and Olive Meatloaves with Tzatziki

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef or lamb
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 large egg
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and drained
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine the ground meat, feta, olives, onion, garlic, egg, oregano, salt, and pepper. Mix gently with your hands until just combined.
• Divide the mixture into four equal portions and shape each into a small loaf. Place them on the prepared baking sheet.
• Bake for 25 to 30 minutes until the internal temperature reaches 160 degrees.
• While the meatloaves bake, stir together the Greek yogurt, drained cucumber, dill, and lemon juice in a small bowl to make the tzatziki.
• Let the meatloaves rest for five minutes, then serve with the tzatziki on the side.

merknader

Grate and drain the cucumber well before mixing the tzatziki so it stays thick. Use ground lamb for a more traditional Greek taste or stick with beef if you prefer a milder flavor. These reheat nicely in a low oven with a spoonful of tzatziki added on top to keep them moist.

Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing Bowl, Baking Sheet

Mini Mushroom Swiss Meatloaves

These mini meatloaves bring together savory mushrooms and melted Swiss cheese in a simple package. They make a good choice for weeknight dinners when you want something filling but still easy to prepare. The mushrooms add moisture and depth while the cheese creates a mild, creamy note in every bite.

Each loaf bakes up tender without needing breadcrumbs, keeping the focus on the beef and vegetables. They work nicely for family meals or small gatherings where individual portions are convenient.

Mini Mushroom Swiss Meatloaves

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 8 ounces mushrooms, finely chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 large egg
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Swiss cheese, divided
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the olive oil in a skillet over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms release their liquid and the onion softens, about 6 to 8 minutes. Remove from heat and let cool slightly.
• Place the ground beef in a mixing bowl. Add the cooked mushroom mixture, egg, thyme, salt, pepper, and 1/2 cup of the shredded Swiss cheese. Mix with your hands until the ingredients are evenly combined.
• Divide the mixture into four equal portions. Shape each portion into a small loaf and place them on a baking sheet lined with parchment paper.
• Bake at 375 degrees for 25 minutes. Remove the baking sheet from the oven and sprinkle the remaining 1/2 cup of Swiss cheese over the top of each loaf. Return to the oven for 5 more minutes until the cheese melts.

merknader

Drain the cooked mushrooms well before mixing them into the beef so the loaves hold their shape. A muffin tin can also be used in place of a baking sheet for more uniform mini portions. Leftovers keep in the refrigerator for up to three days and reheat best in a 350-degree oven to keep the cheese from turning rubbery.

Course: Main Course
Cuisine: American
Equipment: Large skillet, Mixing bowl, Baking sheet

Mini Spicy Buffalo Chicken Meatloaves

These mini meatloaves bring the bold flavor of buffalo wings into a simple weeknight dinner. Ground chicken mixes with tangy hot sauce and crisp celery for a lighter take that still feels satisfying. They work well for game nights or quick family meals when you want something with a little heat.

The texture stays tender thanks to the egg binder and vegetables, while the blue cheese adds a creamy contrast. Each loaf gets finished with extra sauce for that classic buffalo kick without any extra fuss.

Mini Spicy Buffalo Chicken Meatloaves

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1/3 cup buffalo wing sauce
• 1 large egg
• 1/2 cup finely diced celery
• 2 tablespoons chopped fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup crumbled blue cheese
• Additional buffalo wing sauce for drizzling
• Ranch dressing for serving

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a large bowl, combine the ground chicken, buffalo wing sauce, egg, celery, parsley, garlic powder, onion powder, salt, and black pepper. Mix until evenly blended.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
• Bake for 25 to 28 minutes until the internal temperature reaches 165 degrees.
• Remove from the oven and drizzle each loaf with additional buffalo wing sauce. Sprinkle the blue cheese over the top while still warm.
• Serve with ranch dressing on the side.

merknader

For more heat, stir an extra tablespoon of buffalo sauce into the mixture before shaping. These loaves reheat well in a 350 degree oven for 8 minutes if made ahead. Pair them with celery sticks and carrot slices to keep the buffalo theme going.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper

Mini Teriyaki Pineapple Meatloaves

These mini meatloaves combine ground beef with pineapple and teriyaki sauce for a sweet and savory dish that feels a little different from standard meatloaf. They make an easy option for weeknight meals or casual gatherings when you want something simple but with a bit of interest. The pineapple keeps the meat moist while the teriyaki adds a glossy finish.

The result is a compact, flavorful loaf with a tender bite and light caramelization on the edges.

Mini Teriyaki Pineapple Meatloaves

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• ¾ cup teriyaki sauce, divided
• ½ cup crushed pineapple, drained
• 1 large egg
• ¼ cup finely chopped onion
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon sesame seeds

fremgangsmåte

 

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a mixing bowl, combine the ground beef, ½ cup teriyaki sauce, drained pineapple, egg, onion, garlic, salt, and pepper. Mix until evenly blended.
• Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
• Bake for 25 minutes.
• Remove the pan from the oven and brush the tops of the loaves with the remaining ¼ cup teriyaki sauce. Sprinkle with sesame seeds.
• Return to the oven and bake for 5 to 10 more minutes until the internal temperature reaches 160°F.

merknader

Drain the pineapple well before mixing so the loaves hold their shape instead of turning loose. If you prefer a stronger teriyaki flavor, reserve a little extra sauce to drizzle over the meatloaves right after they come out of the oven. Leftovers reheat nicely in a covered skillet over low heat with a splash of water to keep them moist.

Course: Main Course
Cuisine: Asian
Equipment: Mixing Bowl, Baking Sheet

Mini Moroccan Spiced Meatloaves with Couscous

These mini meatloaves pack warm Moroccan spices into an easy weeknight meal. The cumin, coriander, and cinnamon create an aromatic profile that pairs well with fluffy couscous on the side. They suit family dinners or casual gatherings when you want something simple yet flavorful.

Ground lamb keeps the texture moist while the egg and onion hold everything together without extra fillers. Baking the portions small helps them finish evenly and stay tender inside.

Mini Moroccan Spiced Meatloaves with Couscous

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Rett Main Course

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup couscous
• 1 1/4 cups chicken broth
• 2 tablespoons chopped fresh parsley
• 1/4 cup chopped almonds

fremgangsmåte

 

• Preheat the oven to 375 degrees and lightly grease a 12-cup muffin tin.
• In a large bowl, combine the ground lamb, onion, garlic, egg, cumin, coriander, cinnamon, paprika, cayenne, salt, and black pepper. Mix with your hands until the spices are evenly distributed.
• Divide the mixture into 8 portions and press each into a muffin cup, shaping the tops flat.
• Bake for 20 to 25 minutes until the internal temperature reaches 160 degrees and the tops are lightly browned.
• While the meatloaves bake, bring the chicken broth to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
• Fluff the couscous with a fork and stir in the parsley and almonds. Serve the couscous alongside the mini meatloaves.

merknader

Let the meatloaves rest for a few minutes after baking so the juices settle before serving. If you want a milder flavor, reduce the cayenne by half. Leftovers store well in the fridge for three days and reheat gently in a covered skillet with a splash of broth to keep the couscous from drying out.

Course: Main Course
Cuisine: Moroccan
Equipment: Mixing bowl, Muffin tin, Saucepan

Mini Cheeseburger Meatloaves with Pickles

These mini meatloaves bring the familiar taste of a cheeseburger into an easy baked dish. The ground beef mixes with cheese and pickles for built-in flavor in every bite. They suit weeknight dinners or casual gatherings where you want something straightforward and satisfying.

The finished loaves have a tender texture with pockets of melted cheese and bright pickle pieces throughout. Ketchup and mustard add a light tang that echoes classic burger condiments without extra steps.

Mini Cheeseburger Meatloaves with Pickles

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/2 cup finely diced onion
• 1 cup shredded cheddar cheese, divided
• 1/2 cup diced dill pickles, plus 8 slices for topping
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• In a mixing bowl, combine the ground beef, egg, onion, half the cheddar cheese, diced pickles, ketchup, mustard, salt, and pepper. Mix gently with your hands until just combined.
• Divide the mixture into four equal portions and shape each into a small loaf about 3 inches long.
• Place the loaves on the prepared baking sheet and bake for 20 minutes.
• Remove the sheet from the oven, sprinkle the remaining cheese over each loaf, and top each with two pickle slices.
• Return to the oven and bake for 5 more minutes until the cheese melts and the internal temperature reaches 160 degrees.

merknader

Shape the loaves with a light hand to avoid toughness. The diced pickles release moisture during baking, so no extra liquid is needed. Leftovers reheat well in a 350-degree oven for 8 minutes to keep the cheese from drying out.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven

Mini Sun-Dried Tomato and Basil Meatloaves

These mini meatloaves pack the bold taste of sun-dried tomatoes with the fresh note of basil into each small portion. They offer a simple way to serve a satisfying main dish that skips breadcrumbs yet keeps plenty of flavor and moisture.

The result is a tender bite with chewy tomato pieces and herb flecks throughout. They suit weeknight dinners or lunch prep because they hold up well once cooked.

Mini Sun-Dried Tomato and Basil Meatloaves

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375 degrees and lightly grease a muffin tin.
• Place the ground beef in a mixing bowl and add the chopped sun-dried tomatoes, chopped basil, egg, Parmesan cheese, minced garlic, salt, and black pepper.
• Mix everything with your hands until the ingredients are evenly combined.
• Divide the mixture into eight equal portions and press each portion into a muffin cup to form small loaves.
• Bake for 25 minutes until the internal temperature reaches 160 degrees.
• Remove the tin from the oven and let the meatloaves rest for five minutes before serving.

merknader

Chop the sun-dried tomatoes into small pieces so they spread evenly without creating large chewy spots. Fresh basil gives brighter flavor than dried, but if you only have dried, use one teaspoon instead. These meatloaves reheat well in a skillet over low heat with a splash of water to keep them moist.

Course: Main Course
Cuisine: Italian
Equipment: Mixing Bowl, Muffin Tin

Mini Ranch Veggie-Loaded Meatloaves

These mini meatloaves pack in plenty of vegetables while keeping the flavor bright and herby from ranch seasoning. They make a solid weeknight option when you want something that feels familiar but sneaks in extra produce without much fuss. The texture stays tender thanks to the moisture from the veggies, and the ranch gives each bite a savory, slightly tangy note.

They work well for family dinners or meal prep since the small size means quick cooking and easy portioning. Kids often enjoy them because the ranch taste comes through clearly, and the vegetables blend into the mix rather than standing out.

Mini Ranch Veggie-Loaded Meatloaves

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 packet ranch seasoning mix
• 1 cup shredded zucchini, squeezed dry
• 1/2 cup grated carrot
• 1/2 cup finely diced bell pepper
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese

fremgangsmåte

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• Place the ground beef in a large bowl and add the ranch seasoning mix, squeezed zucchini, grated carrot, diced bell pepper, egg, salt, and black pepper.
• Mix everything with your hands or a spoon until the ingredients are evenly combined.
• Divide the mixture into four equal portions and shape each into a small loaf on the prepared baking sheet.
• Sprinkle the shredded cheddar cheese evenly over the top of each mini meatloaf.
• Bake for 25 to 30 minutes until the internal temperature reaches 160 degrees and the cheese has melted and browned slightly.
• Remove from the oven and let the meatloaves rest for 5 minutes before serving.

merknader

Squeeze the zucchini in a clean towel before adding it to keep the meatloaves from turning soggy. The cheddar on top creates a simple crust that pairs well with the ranch flavor. Leftovers reheat nicely in a 350-degree oven for 10 minutes, or you can crumble them over a salad the next day.

Course: Main Course
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper