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Amish Mini Meatloaves

1-1/2 lbs. ground beef or meatloaf mix (ground beef, veal and pork)
1/2 cup finely chopped onion
1/2 cup fresh breadcrumbs, preferably rye or whole wheat
1-3/4 cups (7 oz.) Sargento® Limited Edition Shredded Colby-Jack Cheese, divided
1 egg
1/2 tsp. each: salt and freshly ground black pepper
1/4 cup Dijon mustard
2 Tbsp. brown sugar
1 tsp. dried dill (optional)

Combine meat, onion, breadcrumbs, 1-1/4 cups cheese, egg, salt and pepper. Mix well; shape into 4 oval meatloaves about 4 x 3 inches and 1 inch thick. Place on a foil-lined shallow baking sheet.
Combine mustard, brown sugar and dill, if desired. Spread over tops of meatloaves. Bake in a preheated 375°F oven 30 to 35 minutes or until internal temperature of meat reaches 160°F. Sprinkle remaining cheese over meatloaves; continue baking 3 minutes or until cheese is melted.