Let me tell you about the day these little miracles came out of my oven. My kitchen smelled like a cozy diner—savory beef, sweet onion, and that unmistakable aroma of melting cheese. I was looking for a fun twist on classic meatloaf, something perfect for game day and family dinners alike, and what I created were these irresistible, portion-controlled bites. The moment I cut into one and saw the glorious cheese pull, I did a little happy dance right there by the stove. This isn’t just a recipe; it’s my new go-to for bringing smiles to the table without spending all day in the kitchen.
Ingredients
- 1 lb ground beef (I prefer 80/20 for juiciness)
- 1/2 cup breadcrumbs (Italian-seasoned or plain both work)
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4-5 ounces mozzarella cheese, cut into ½-inch cubes (about 20 cubes)
- For the Glaze: 1/4 cup ketchup, 2 tablespoons brown sugar, 1 teaspoon apple cider vinegar
When I make these, I’m very particular about a few things. First, don’t use ultra-lean beef; that 80/20 fat ratio is crucial for keeping these bites moist, especially since we’re baking them in a muffin tin which can dry things out. Trust me, it makes a huge difference. For the cheese, I’ve tried pre-shredded and it just doesn’t melt the same way. Taking two minutes to cube a block of whole-milk mozzarella gives you that iconic, stretchy cheese pull we all crave. If you’re out of breadcrumbs, crushed saltine crackers or even quick oats are a fine substitute in a pinch.(See the next page below to continue…)