There’s just something about the arrival of warm weather that gets me yearning to fire up the grill. Truth is, we grill nearly year round, regardless of the weather. We are in the deep south, you know. But there’s just something about the warmer temps that make me enjoy it even more. That being the case, I’m always looking for ways to maximize my grilling time and searching for new ways and new things to grill.
On busy weeknights, I usually opt for doing mini meatloaves over one big one because they cook so much faster. They’re fun too. But then I thought about putting them on the grill. Not only that, I added some great barbecue flavor by adding some Stubb’s Legendary Bar-B-Q Sauce and then stuffed them with cheese. Hello! Delicious overload here, people!
While we’re on the topic, how do you spell the word barbecue? Barbecue? Barbeque? BBQ? Bar-B-Q? I think I typically use barbecue, but just for giggles I’m going to make an effort to use them all in this post. 🙂 Let’s make them…
Start by taking an 8-ounce block of cheddar cheese and cutting it in half. Then cut one of the halves in 6 equal pieces.
Place the ground beef in a large bowl and add in the breadcrumbs, egg, seasoned salt, garlic powder, Worcestershire sauce, and Stubb’s Bar-B-Q sauce. Mix well. I like to do this with a fork to get it all combined. 
To make the meat loaves, divide the meat into 6 equal amounts. Take one portion of the meat and form it into an elongated patty in your hand. Place one piece of the sliced cheese in the middle and form the patty around it, completely sealing the cheese inside. Reshape into an elongated patty. Repeat with the rest of the meat.
You’ll want to preheat the grill over medium heat.
Next, reduce one side of the grill to low heat and place a large piece of foil over that side.
Place the mini meat loaves on the foil and close the lid. Cook for about 15 minutes, watching for flare ups.
After 15 minutes, slather the tops of the meat loaves with more Stubb’s Bar-B-Q sauce. Cook an additional 10 to 15 minutes or until the juices run clear and the meat is cooked through. Even if some of the cheese melts out (which is inevitable with one or two – I don’t care how well you seal in that cheese), they’re still crazy delicious!
I served these alongside some Cream Cheese Mashed Potatoes (a required side with meat loaf at our house) and some roasted green beans.
Did I use all the spellings of barbeque? LOL 🙂
Recipe Card
BBQ Mini Meat Loaves
Ingredients
- 4 ounces cheddar cheese
- 2 pounds extra lean ground beef
- 1/4 cup plain breadcrumbs
- 1 egg
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- 2 tablespoons Stubb's Original Bar-B-Q Sauce plus more for topping
Instructions
- Preheat the grill to medium-high heat. Take an 8-ounce block of cheddar cheese and cut it in half. Take one of the halves and cut it into 6 equal slices. Set aside.
- In a large bowl, combine the ground beef, bread crumbs, egg, seasoned salt, garlic powder, Worcestershire sauce, and 2 tablespoons of Stubb's Bar-B-Q Sauce. Use a fork to get everything stirred together well. Divide the meat mixture into 6 equal amounts. One at a time, take the portion of meat and form it into an elongated patty. Place one slice of cheese in the middle and form the meat around it, being sure to seal the cheese in completely. Reshape the meat into an elongated patty.
- Place a large piece of aluminum foil over one side of the grill and reduce the heat on that side to low. Place the mini loaves on the foil and cook for about 15 minutes. Baste each of the mini loaves with more bar-b-q sauce and cook for 10 to 15 minutes more or until the juices run clear and the meat is cooked through.
Notes
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Seems like a great recipe if you are cooking for one or two. Wrap and freeze some of them for later.
Absolutely!
I have to say by far this was the best meatloaf I have ever had in my life!!! I did however, make a couple minor changes. I used Munster instead of cheddar and a different flavor of Stubb’s barbecue sauce (Dr. Pepper to be exact). We only have a charcoal grill but I think it worked just as good. I used some mesquite charcoaled wood and slowly smoked the meat. It only took about 45 minutes. It was paired with bacon wrapped asparagus and grilled baked potatoes. It was the perfect meal to sit back and enjoy fireworks with the family.
Sounds like a pretty perfect meal! So glad to hear you enjoyed it!
Stacey,
Question for you…I normally use the 93/7 % for hamburger meat, but all the store had was 80/20, which I only use for hamburger patties. Would I have to adjust the cooking time, or cook them on a cooling rack/cookie sheet in the oven, as I can’t grill them due to rain 🙁
Regards,
Christy
I really like using a fattier ground beef for meatloaf as it helps to keep it moist. I’d form these in a 9×13-inch baking dish as to allow the grease to drain away in the dish as they bake. Bake them at about 375 to 400 for roughly the same time as on the grill. Let me know if you have other questions. Hope they turn out great for you!
Made these tonight in the oven with pepperjack cheese and a different brand of BBQ sauce because it was what I already had in the house, and they were a hit. Served with green beans and roasted potatoes. Thanks for a new addition to our dinner rotation!
So glad y’all enjoyed it!!!
How do to make the cream cheese mashed potatoes to go along with the BBQ Sothern meatloaf
Try these: https://southernbite.com/cream-cheese-mashed-potatoes/
These look so yummy! I love meatloaf and my husband doesn’t, so I never get to make meatloaf. 🙁 But, with the cheese in the center, I think he’ll like them! 🙂 (After all, cheese makes almost everything better!) I’m going to make these for dinner tonight, but it’s raining and I don’t want to grill in the rain. Do you think the timing on the recipe would be the same in the oven? 350 degrees, maybe?
Of course! You’ll lose that grill flavor, but they’ll still be great! 350°F for about 30 minute should be perfect.
Made them and…OMG they were so yummy! Even my super picky husband ate them and said “They’re not bad” which, when translated into normal, not-a-picky-person language means “These are great!” 🙂 I ended up baking these at 350F for 30 minutes and they were perfect. Next time, though, I’m definitely putting them on the grill. Thanks, Stacey!
Awesome! I’m so glad to hear even Mr. Picky enjoyed them! 🙂
I’ve never seen a meatloaf stuffed with cheese before. It looks delicious!
Kari
http://www.sweetteasweetie.com
It is SO good, Kari! And fun too!
I never know which version of the word to use either. Thank God for AdWords. 🙂 These mini meatloaves are so cute – they’re making me hungry!
🙂