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.
Active Time: 20 minutes |
Total Time: 45 minutes
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.
Per serving :
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