Little Cheddar Meatloaves

“The flavour in this dish is awesome, I didnt do the 8 loaves bit, just made one large loaf. My husband (and my son and I) thought it was the best meat loaf he’s ever tried. Thanks for posting. =)”

“This is an excellent recipe and just about the only way that I will eat meatloaf.I got the recipe out of the same magazine a few years ago and have loved it ever since.Thanks so much for sharing it on this site as well.”

“I never liked meat loaf until I tried this one. Now I can have meat loaf with the rest of the family. It’s a winner.Thanks for posting the recipe. DD”

“My meat was ground moose and I didn’t have an egg so subbed with 2 tbsp oil and 1 tbsp water. My cheese was in a red tub – imperial cheddar cheese?? and I didnt add salt. I was also very low on brown sugar so might have used almost 1/4 cup only. I also cooked it as one ordinary loaf – very moist, enjoyed by all”

“These are very tasty.To make them a little healthier, I always use oat bran (about 3/4 cup) instead of plain oats, with no effect on the taste.I also cheat and fill a 6-serve texas (1/2-cup) muffin pan with the mix, rather than make 8 mini loaves – I always found that one mini loaf wasn’t quite enough, but a texas-muffin size serve fills the bill!I also reduce the sugar in the sauce to 1/3-cup, otherwise it’s too sweet for our taste.”

“These are delicious.I’ve made them several times and there’s never any leftovers.This recipe is a keeper.Thanks shortstuff!”

“I had this recipe posted as well — and it was found to be a duplicate.So I guess I should have submitted a review when that happaned.These are such tasty little gems.So moist!My husband and I love them.These freeze really well — I suggest freezing them BEFORE baking them.”

“Really tasty! I recommend using extra lean meat since there is a lot of oil left in the pan. I will use this recipe on a regular basis.”

“I had to search to see if someone had posted this recipe! I’ve made these for years and its one of my favorite old standbys. These do freeze pretty well, but I’ve found they turn out a little better if you freeze them uncooked vs. cooked. Also, if you are pinched for time you can make them into meatballs and shorten the cooking time.”

“I found this recipe in the same magazine a few years ago. My family loves it so much that it has become a regular in my kitchen.”

“These are great. They are nicely moist, and are the prefect size to pack for lunches. I wonder if they freeze well? These would be a good OAMC recipe. Thanks for the keeper.”

“Fantastic!This one goes straight into my ‘Comfort Food’ Cookbook.The only changes I made were that I used fresh leeks instead of onion (because they’re in season) and I added lot’s of fresh, minced garlic.I also spread a little grated cheese on top of the whole thing….YUMMMMM!!Thanks for posting a great recipe!”

“Followed exactly and my husband loved it.So moist and easy to do.Thanks so much!”

“This recipe was so easy to make and turned out so moist! The whole family loved it! Definately a keeper!”

“Delicious! Delicious! This is my new meatloaf recipe, and I have been searching long and hard.So easy, so good, and I always have all the ingredients on hand.My meatloaf always turnedout like rocks but these were tender and juicy! The sauce was awesome, tangy and sweet. My three year old loved them and so did DH and he is not a big fan of meatloaf.I formed all eight loaves then before baking I wrapped four individually in plastic wrap and put them all in a Ziploc in the freezer for later. That was a mistake… because we wanted more! 🙂 Thanks for posting, Bobbie! “

“I also have been making these for years. They are wonderful, thanx for posting”

“This was a very easy way to make meatloaves and it turned out absolutely moist and delicious.I ate more than usual that night!”

“I’ve been making this recipe for years.It’s my DD’s favorite.I usually make 4 to 6 “loaves” so everyone can have their own.It is very moist and flavorful.”

“This was my favorite meatloaf recipe and I couldn’t find it after our move.I prepare it exactly as written but in one big loaf, cooking at 375 for 45-50 minutes.You don’t taste the cheese at all, but it makes it incredibly moist.Thanks Charmie!”