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. Source: EatingWell Magazine, January/February 2012

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees 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.)

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  • 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 degrees F, 20 to 30 minutes.

Tips

Equipment: 4 mini loaf pans or a baking sheet

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

381 calories; 17.1 g total fat; 7.2 g saturated fat; 148 mg cholesterol; 399 mg sodium. 465 mg potassium; 17.7 g carbohydrates; 2 g fiber; 7 g sugar; 37.2 g protein; 636 IU vitamin a iu; 2 mg vitamin c; 14 mcg folate; 128 mg calcium; 4 mg iron; 35 mg magnesium; 4 g added sugar;

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