Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

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.

From EatingWell: January/February 2012
Yield: 4 servings
Active Time: 20
Total Time: 45


  1. 1 pound lean (90% or leaner) ground beef
  2. 1/2 cup chopped onion
  3. 1/3 cup fine, dry, whole-wheat breadcrumbs
  4. 1 large egg
  5. 6 tablespoons ketchup, preferably no-salt-added
  6. 2 teaspoons chili powder
  7. 1 teaspoon ground cumin
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon freshly ground pepper
  10. 1/2 cup shredded extra-sharp Cheddar cheese
  11. 1/8 teaspoon ground chipotle pepper


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

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