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Barbecue Cheddar Stuffed Mini Meatloaves
with chili roasted sweet potatoes / ranch side salad

Active: 45 Total: 45

Stuffed with melty cheddar and topped with tangy barbecue sauce, these personal-sized meatloaves are fun and loaded with flavor.
Smarts: Chop the cheese into the smallest pieces you can manage to help them stay put inside the meatloaves.



Barbecue Cheddar Stuffed Mini Meatloaves:
  • Cheese, cheddar - 3 oz , cut into 1/4" / 0.6 cm cubes
  • Onions, medium - 1/2 , minced
  • Garlic - 2 cloves , chopped
  • Eggs - 1
  • Panko breadcrumbs - 1/4 cup
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Barbecue sauce - 2 Tbsp + 1/3 cup
  • Beef, ground and lean - 1 1/4 lbs
  • Foil - for roasting
Chili Roasted Sweet Potatoes:
  • Sweet potatoes - 12 oz , chopped
  • Oil, cooking - 1 Tbsp
  • Chili powder - 1 tsp
Ranch Side Salad:
  • Green onions - 1 stalk , chopped; green and white parts combined
  • Yogurt, plain or Greek - 1/2 cup
  • Mayonnaise - 1 Tbsp
  • Water - 2 tsp , plus more as needed
  • Vinegar, white wine - 2 tsp
  • Dill, dried - 1/4 tsp
  • Garlic powder - 1/4 tsp
  • Salt - 1/4 tsp
  • Sugar - 1/4 tsp
  • Lettuce, romaine - 5 oz , chopped
  • Tomatoes, cherry or grape - 1 cup , halved


  1. Sweet potatoes / Cheese / Onions / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed. Store sweet potatoes and cheese in separate containers. Store onions and garlic together in one container. (Can be done up to 5 days ahead)

  2. Make dressing - Chop green onions. Blend together green onions, yogurt, mayonnaise, water, vinegar, dill, garlic powder, salt (portion for salad), and sugar with an immersion blender or standing blender until smooth. Add some more water if needed until the sauce is easy to pour. (You can also just finely chop the green onions and whisk everything together.) (Can be done up to 5 days ahead)

  3. Form meat loaves - In a large mixing bowl, combine onions, garlic, eggs, panko, salt (portion for meatloaves), pepper, and first portion of barbecue sauce. Add ground beef and cheese cubes and mix everything together gently with your hands, being careful not to over mix. Divide mixture into 4 equal portions (for four servings, adjust if customizing) and shape into mini loaves. As you form the loaves, press cheese cubes to the inside of the loaves to prevent them from melting onto the sheet pan during baking. (Can be done 1 day ahead)

  4. Lettuce / Tomatoes - Prep as directed.

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  1. Heat oven to 425F / 218C degrees and set out two baking sheets.

  2. Line a baking sheet with foil and spray with cooking spray or brush with some oil. Place mini meatloaves on the baking sheet and brush tops with second portion of barbecue sauce. Transfer to the oven and bake until centers of meat loaves reach 160F / 71C, 18 to 22 minutes.

  3. Toss sweet potatoes with cooking oil and chili powder and season with some salt and pepper. Spread them out on the second baking sheet. Transfer to the oven and bake until sweet potatoes are tender and golden brown, shaking the pan halfway through, 20 to 25 minutes.

  4. While meat loaves and sweet potatoes bake, toss lettuce together with tomatoes. If dressing was made ahead, give it a stir.

  5. When meat loaves are done, remove from oven and allow to rest for a few minutes before serving.

  6. Divide meat loaves and sweet potatoes among serving plates with extra barbecue sauce if you like. Serve salads on the side with dressing and let everyone dress their salads to their liking. Enjoy!



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