Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

4.4 (41)
Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

Individual meatloaves not only take the guesswork out of portion size, they cook quicker than a large loaf. Look for ground chipotle in the spice section of the market—it gives the glaze a hit of smoke and spice. Serve with roasted broccoli and brown rice tossed with cilantro.

Yield: 4 servings
Active Time: 20
Total Time: 45

Ingredients

  • 1 pound lean (90% or leaner) ground beef
  • 1/2 cup chopped onion
  • 1/3 cup fine, dry, whole-wheat breadcrumbs
  • 1 large egg
  • 6 tablespoons ketchup, preferably no-salt-added
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup shredded extra-sharp Cheddar cheese
  • 1/8 teaspoon ground chipotle pepper

Preparation

  1. Preheat oven to 400°F. Coat four 8- to 12-ounce small baking dishes, such as mini loaf pans, with cooking spray and place on a rimmed baking sheet. (Alternatively, make freeform meatloaves and bake directly on the baking sheet.)
  2. Combine beef, onion, breadcrumbs, egg, 2 tablespoons ketchup, chili powder, cumin, salt and pepper in a bowl; mix well. Divide the mixture into 4 even portions and place in the prepared baking dishes. Make a 1 1/2-inch-deep indentation with your finger down the length of each meatloaf. Stuff each with 2 tablespoons cheese and pinch the edges closed to seal.
  3. Combine the remaining 4 tablespoons ketchup and chipotle in a bowl; spread over each loaf.
  4. Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted in the center of a loaf registers 165°F, 20 to 30 minutes.

Tips & Notes

  • Make Ahead Tip: Equipment: 4 mini loaf pans or a baking sheet

Nutrition

Nutrition Per Serving

calories 382
fat 17 g (7 g sat, 6 g mono)
cholesterol 148 mg
carbohydrates 18 g
protein 37 g
fiber 2 g
sodium 378 mg
potassium 468 mg

Nutrition Bonus Zinc (49% daily value), Iron (23% dv)

Carbohydrate Serving 1

Exchanges 1/2 starch, 1/2 vegetable, 4 lean meat, 1/2 high-fat meat

From EatingWell January/February 2012