These Meatloaf Sliders transform classic comfort food into a fun, shareable party snack. Imagine savory, herby meatloaf nestled between soft slider buns, topped with a sweet-tangy glaze, and baked until warm and melty. They’re the ultimate crowd-pleaser for game day or family dinner.
Craving a delicious Meatloaf Sliders? You've come to the right spot! From Meatloaf Recipes favorites to amazing Dinner Ideas recipes, there's something here for everyone.
Why You’ll Love This Meatloaf Sliders
Crowd-Pleaser: They disappear fast from any party platter.
Leftover Genius: Perfect way to give leftover meatloaf a delicious second life.
Easy Assembly: Simple layering, glazing, and baking for any skill level.
Flavor & Texture: Savory meat, soft buns, and sticky glaze create a perfect bite.
Ingredients & Tools
- 1 lb ground beef (80/20 blend is ideal for flavor and moisture)
- 1 large egg
- 1/2 cup breadcrumbs (plain or Italian-seasoned)
- 1/4 cup whole milk
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- To taste, kosher salt and black pepper
- 12 count slider buns (like King’s Hawaiian or potato rolls)
- 6 slices provolone or cheddar cheese, cut in half
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1/4 cup unsalted butter, melted
- 1 tsp onion powder
Tools: A 9×13 inch baking dish, a large mixing bowl, a small saucepan or microwave-safe bowl, and a sharp knife.
Notes: Using a slightly fattier ground beef keeps the meatloaf moist. Soft, slightly sweet slider buns are key for the perfect texture.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 18 g |
| Fat: | 16 g |
| Carbs: | 25 g |
| Fiber: | 1 g |
Serves: 6 (2 sliders per person) | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. When combining your meatloaf ingredients, use your hands and mix just until everything is incorporated. Overmixing can lead to a dense, tough texture in your final sliders.
- The power of a soft bun. I really can’t stress this enough—soft, slightly sweet buns like Hawaiian rolls or potato rolls make a world of difference. They steam and soften perfectly in the oven without getting overly tough or chewy.
- Customize your glaze. The glaze is what gives these sliders their signature sticky, glossy top. Feel free to play with the ratios—a little more brown sugar for sweetness, a dash of hot sauce for heat, or even a spoonful of BBQ sauce mixed in.
- Pre-cook your veggies. Sautéing the diced onion and garlic before adding them to the meat mixture is a small step with a huge payoff. It mellows their sharpness and brings out a wonderful sweetness, ensuring no crunchy, raw onion bits in your finished sliders.
How to Make Meatloaf Sliders
Step 1: Prepare the Meatloaf Mixture. Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, sautéed onion and garlic, Worcestershire sauce, Dijon mustard, thyme, smoked paprika, salt, and pepper. Use your hands to gently mix everything together until just combined—you’ll notice the mixture is uniform but still loose. Be careful not to compact it too much. Press this mixture evenly into your 9×13 baking dish, creating one large, flat “loaf” that covers the bottom of the pan. This ensures even cooking and easy slicing later.
Step 2: Bake the Meatloaf Base. Place the baking dish in the preheated oven and bake for about 15-18 minutes, or until the meat is cooked through. You’ll see the juices running clear. Because it’s spread thin, it cooks much faster than a traditional loaf. Once done, carefully remove the dish from the oven—there will be some rendered fat and juices, which is great for flavor. Use a spatula to drain off any excess pooled fat if necessary. Let it cool for just a few minutes so it’s easier to handle.
Step 3: Assemble the Sliders. Without removing the meatloaf from the pan, use a sharp knife to score it into 12 equal-sized rectangles. Now, carefully slice your package of slider buns in half horizontally, creating a top and bottom “sheet.” Place the bottom half of the buns directly on top of the scored meatloaf. You should see the outlines of the sliders through the bun. Layer each section with a half-slice of provolone or cheddar cheese, then place the top “sheet” of buns over everything.
Step 4: Create the Flavorful Glaze. While the meatloaf is baking, you can whip up the glazes. For the sticky top glaze, whisk together the ketchup, brown sugar, and apple cider vinegar in a small bowl until the sugar dissolves. In a separate bowl (or just melt it in the microwave), combine the melted butter with the onion powder. This buttery mixture is what we’ll brush on the buns for that gorgeous, golden color and rich flavor.
Step 5: Glaze and Bake to Perfection. Using a pastry brush, generously brush the entire top of the sliders with the onion-powder butter. This will help the buns brown beautifully. Then, using a spoon, drizzle or spread the ketchup-brown sugar glaze over the buttered tops, letting it seep into the cracks. Return the entire assembled dish to the oven and bake for another 8-10 minutes, or until the cheese is fully melted, the buns are golden, and the glaze is bubbly and caramelized at the edges.
Step 6: Slice and Serve Warm. Remove the baking dish from the oven and let the sliders rest for about 2-3 minutes—this allows the cheese to set slightly so they don’t fall apart when you pick them up. Then, using a sharp knife, slice along the pre-scored lines all the way through the meat and buns to separate them into individual sliders. The aroma at this point is absolutely incredible. Serve them warm right from the pan for the ultimate gooey, messy, and delicious experience.
Storage & Freshness Guide
- Fridge: Store leftover sliders in an airtight container for up to 3 days.
- Freezer: Wrap cooled sliders individually in foil, freeze in a bag for up to 1 month.
- Reviving: Reheat in oven at 350°F for 5–10 minutes until warm and buns are crisp.
Serving Suggestions
Complementary Dishes
- A Crisp Green Salad — The fresh, crunchy bitterness of greens with a sharp vinaigrette cuts through the richness of the sliders perfectly, balancing out the meal.
- Garlic Parmesan Fries — Because you can never have too much of a good thing. The crispy, savory fries are a classic pairing that everyone will love.
- Simple Coleslaw — A tangy, creamy coleslaw provides a cool, refreshing contrast and a nice textural crunch alongside the soft sliders.
Drinks
- A Cold Lager or Pale Ale — The crisp, hoppy bitterness of a good beer is a fantastic palate cleanser that complements the savory, umami-rich meatloaf.
- Iced Tea with Lemon — For a non-alcoholic option, a tall glass of sweet or unsweetened iced tea offers a refreshing, slightly tannic counterpoint to the meal’s richness.
- Bourbon Cocktail — An Old Fashioned or a Whiskey Sour, with their depth and sweetness, can stand up to and enhance the robust flavors of the sliders.
Something Sweet
- Classic Apple Pie — The warm, spiced apples and flaky crust continue the comfort food theme, offering a sweet and satisfying end to the meal.
- Rich Brownie Sundaes — Go all out with a decadent, fudgy brownie topped with vanilla ice cream and hot fudge for the ultimate indulgence.
- Lemon Bars — The bright, zesty, and tangy flavor of a good lemon bar is a wonderfully light and refreshing way to finish after a savory, hearty main.
Top Mistakes to Avoid
- Mistake: Using lean ground beef. I’ve made this error before, and it results in a drier, less flavorful meatloaf. The fat from an 80/20 blend is essential for keeping everything juicy and tender, especially since we’re essentially baking it twice.
- Mistake: Skipping the bun buttering step. That melted butter and onion powder mixture isn’t just for show. It gives the buns a beautiful golden-brown color, a soft texture, and an extra layer of savory flavor that makes a huge difference.
- Mistake: Overbaking the final sliders. The second bake is just to melt the cheese, warm the buns, and set the glaze. Leaving them in too long can make the buns hard and dry. Watch for that bubbly glaze and golden color as your cues.
- Mistake: Not scoring the meatloaf before assembling. Trying to cut through the buns and the meatloaf in one go after baking is a messy endeavor. Scoring it first ensures you get clean, perfect slider portions every single time.
Expert Tips
- Tip: Make a double batch of the meatloaf. Bake one pan for sliders now and form the other into a traditional loaf to freeze for a future easy dinner. You’ll thank yourself on a busy night.
- Tip: Let the assembled sliders rest before cutting. Giving them just 2-3 minutes out of the oven allows the molten cheese to firm up slightly, which means your sliders will hold their shape better when you serve them.
- Tip: Add a hidden layer. For an extra flavor boost, spread a very thin layer of garlic herb butter or a smear of creamy horseradish sauce on the bottom bun before placing it on the meatloaf. It’s a delicious little surprise.
- Tip: Reheat like a pro. Leftover sliders (if you have any!) are best reheated in the oven or a toaster oven to keep the buns from getting soggy. A quick 5-7 minutes at 350°F will bring them back to life.
FAQs
Can I make these Meatloaf Sliders ahead of time?
Absolutely! You can assemble the entire dish—meatloaf base, cheese, and buns—a few hours in advance. Just cover it tightly with plastic wrap and keep it in the refrigerator. Hold off on adding the glazes until you’re ready to bake. When it’s time, simply brush on the butter and glaze and pop it in the oven. You might need to add a few extra minutes to the baking time since you’re starting with a cold dish.
What’s the best way to use leftover meatloaf for this recipe?
This is one of my favorite tricks! If you have about 1 to 1.5 pounds of leftover meatloaf, simply slice it to fit the bottom of your baking dish, reassembling the pieces like a puzzle. You can warm it slightly first to make it more pliable. Then, proceed with the assembly from Step 3 onwards. It’s the ultimate no-fuss, brilliant leftover makeover.
Can I use a different type of cheese?
Of course! Provolone and cheddar are classics for a reason, but don’t be afraid to experiment. Pepper jack would add a nice kick, Swiss cheese would give a lovely nutty flavor, or even a melty mozzarella would work beautifully. The key is to use a cheese that melts well for that iconic gooey pull.
My sliders got a bit soggy on the bottom. What happened?
This usually happens if there was too much residual fat or liquid in the pan after the initial meatloaf bake. Next time, be sure to drain off any excess pooled fat before you add the buns. The juices are flavorful, but you want to avoid the buns sitting in a puddle. Using a slotted spatula to press and drain the meatloaf slightly can help.
Can I freeze the baked sliders?
You can, though the texture of the buns will be best when fresh. To freeze, let the baked and cooled sliders come to room temperature, then wrap them individually in foil and place them in a freezer bag. Reheat from frozen in a 350°F oven, still wrapped in the foil, for about 15-20 minutes, or until heated through.
Meatloaf Sliders
Make the best Meatloaf Sliders for your next party! Easy recipe with savory meatloaf, melty cheese, and a sweet glaze. Get the step-by-step guide now!
Ingredients
For the Meatloaf Mixture:
-
1 lb ground beef (80/20 blend is ideal for flavor and moisture)
-
1 large egg
-
1/2 cup breadcrumbs (plain or Italian-seasoned)
-
1/4 cup whole milk
-
1/2 cup finely diced yellow onion
-
2 cloves garlic (minced)
-
1 tbsp Worcestershire sauce
-
1 tsp Dijon mustard
-
1 tsp dried thyme
-
1/2 tsp smoked paprika
-
kosher salt and black pepper (To taste)
For the Sliders:
-
12 count slider buns (like King's Hawaiian or potato rolls)
-
6 slices provolone or cheddar cheese (cut in half)
For the Glaze:
-
1/4 cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
-
1/4 cup unsalted butter (melted)
-
1 tsp onion powder
Instructions
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Preheat your oven to 375°F (190°C). In a large bowl, combine ground beef, breadcrumbs, milk, egg, sautéed onion and garlic, Worcestershire sauce, Dijon mustard, thyme, smoked paprika, salt, and pepper. Mix gently with your hands just until combined (do not compact). Press the mixture evenly into a 9x13-inch baking dish to form one thin, flat loaf.01
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Bake for 15–18 minutes, until cooked through and juices run clear. Carefully remove from the oven and spoon off excess fat, if needed. Let cool a few minutes so it firms up slightly.02
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Without removing the meat from the pan, score it into 12 equal rectangles. Slice the slider buns horizontally into a single bottom and top sheet. Place the bottom sheet directly over the scored meat. Top evenly with half-slices of provolone or cheddar, then place the top sheet of buns over the cheese.03
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Make the glazes: In one bowl, whisk ketchup, brown sugar, and apple cider vinegar until smooth. In another bowl, combine melted butter and onion powder.04
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Brush the bun tops generously with the onion-butter. Spoon or drizzle the ketchup-brown sugar glaze over the buttered tops. Return the dish to the oven and bake 8–10 minutes, until cheese is melted, buns are golden, and glaze is bubbling at the edges.05
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Remove from the oven and rest 2–3 minutes. Slice along the scored lines through buns and meat to separate into 12 sliders. Serve warm.06
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