Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze (Printer-Friendly Version) | Eating Well
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Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

http://www.eatingwell.com/recipes/cheddar_stuffed_meatloaves.html

From EatingWell:  January/February 2012

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.

4 servings | Active Time: 20 minutes | Total Time: 45 minutes

Ingredients

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.

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

1 Carbohydrate Serving

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

Tips & Notes