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
- 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
- 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.)
- 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.
- Combine the remaining 4 tablespoons ketchup and chipotle in a bowl; spread over each loaf.
- 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 Bonus: Zinc (49% daily value), Iron (23% dv)
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1/2 vegetable, 4 lean meat, 1/2 high-fat meat