Gouda Stuffed Mini Meatloafs

I’ve had a request for “fancy finger foods” from a fellow blog follower — she is looking to make appetizers for an upcoming book group meeting she is hosting. I’ve got some great recipes that I will be posting in the upcoming days but let’s get started with my Mini Meatloafs. I made these last fall for a party where only hors d’oeuvres were served. The mini meatloafs are very satisfying because they are not only served hot but also because they are filling…something my guests truly appreciated!!

Begin by mixing together all the ingredients listed below except the cheese in a medium-sized bowl (if you have a meatloaf recipe you love, by all means use it instead of my recipe). Gather a golf ball size amount of the meatloaf mix, place one cube of cheese on top and then roll the meat around it so the cheese is now in the middle. Place in a greased mini muffin pan.

Bake in a 350º oven for 20-25 minutes, or until thoroughly cooked through. Place on a serving platter and pass to your guests while still warm. Now sit back and listen to the quiet as your guests devour their “dinner”.

Ingredients:

1 pound ground meat (Beef, Turkey or Chicken)
1 egg
½ cup bread crumbs
2 tbsp Worcestershire sauce
3 tbsp ketchup
½ red onion, finely diced
2 cloves garlic, finely diced
2 tsp kosher salt
2 tsp black pepper
2 tsp oregano
Gouda cheese (smoked or regular), cut into 16 cubes each about a ½ inch square

Makes 16 mini meatloafs

Variations: you can add a touch of BBQ sauce on top and/or a piece of crispy bacon; you can switch up the cheese–cheddar, swiss, etc.; you could make the meatloafs in a regular size muffin tin and serve them for dinner!!  Also, check out my Sandwiches category…the ideas are endless!!!!!!!

Tips for Success

• Mix gently. Stir the meat mixture just until everything is combined. Overmixing makes meatloaf dense and tough, and we want these little bites tender.
• Seal the cheese in well. Pinch the meat completely around each cube of gouda so there are no gaps. Otherwise the cheese will ooze out in the oven instead of staying in that gooey center.
• Keep them the same size. Using about the same amount of meat for each ball helps them all cook evenly. A small cookie scoop makes this quick.
• Check the temperature. Ground beef is done at 160 degrees F and ground turkey or chicken at 165 degrees F. Insert the thermometer into the meat just beside the cheese center to get an accurate reading.
• Let them rest a minute. Give them a couple of minutes in the pan before lifting them out. They hold together better and the melted cheese is not quite so hot.

Make Ahead and Storage

For a party, I like to shape the meatloafs earlier in the day, set them in the greased mini muffin pan, cover tightly and refrigerate until it is time to bake. Add a few extra minutes to the baking time if they go in cold. Leftovers keep in a covered container in the refrigerator for up to 3 days. Reheat them in a 350 degree F oven for about 10 minutes until hot all the way through. You can also freeze baked and cooled meatloafs for up to 3 months and reheat them from frozen, adding a little more time.

How to Serve Them

Pile them on a platter with a little bowl of ketchup or BBQ sauce for dipping and set out cocktail picks so guests can grab them easily. If you are serving them for dinner, pair them with mashed potatoes, green beans or a simple tossed salad. Kids love them because they are just their size.

Frequently Asked Questions

What if I do not have a mini muffin pan?

Place the meatballs on a greased rimmed baking sheet with space between them. They will spread a little more, so keep an eye on them and check the temperature.

Can I use a different kind of bread crumbs?

Yes. Plain or seasoned bread crumbs both work, and panko gives a slightly lighter texture.

How long should regular size muffin tin meatloafs bake?

Larger ones will take longer, usually 30 to 35 minutes. Check that they reach the safe temperature for the meat you are using.

Mandy

Gouda Stuffed Mini Meatloafs

Bite size meatloafs baked in a mini muffin pan with a melty cube of gouda tucked in the center. A hearty, hot appetizer that guests truly appreciate.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 16 mini meatloafs

Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 pound ground meat beef, turkey or chicken
• 1 egg
• 1/2 cup bread crumbs
• 2 tbsp Worcestershire sauce
• 3 tbsp ketchup
• 1/2 red onion finely diced
• 2 cloves garlic finely diced
• 2 tsp kosher salt
• 2 tsp black pepper
• 2 tsp oregano
• Gouda cheese smoked or regular, cut into 16 cubes about 1/2 inch square

Method

 

1. Preheat the oven to 350 degrees F and grease a mini muffin pan.
2. In a medium bowl, mix together all the ingredients except the cheese.
3. Take a golf ball size amount of the meat mixture, place one cube of cheese on top and roll the meat around it so the cheese is sealed in the middle.
4. Place each meatloaf in a cup of the mini muffin pan. Repeat with the remaining mixture and cheese.
5. Bake for 20 to 25 minutes, or until thoroughly cooked through.
6. Transfer to a serving platter and serve while still warm.

Notes

Try a touch of BBQ sauce or a piece of crispy bacon on top, or switch the cheese to cheddar or Swiss. For dinner, bake them in a regular size muffin tin.