Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

11 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Per serving: 381 calories; 17 g fat(7 g sat); 2 g fiber; 18 g carbohydrates; 37 g protein; 14 mcg folate; 148 mg cholesterol; 7 g sugars; 4 g added sugars; 636 IU vitamin A; 2 mg vitamin C; 128 mg calcium; 4 mg iron; 399 mg sodium; 465 mg potassium
  • Nutrition Bonus: Zinc (49% daily value), Iron (23% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1/2 vegetable, 4 lean meat, 1/2 high-fat meat

Reviews 11

October 01, 2014
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By: EatingWell User
The besr meatloaf! This was the best meatloaf recipe I have come across. I used the hot Mexican chile powder and it had a nice kick. It was very moist and flavorful. Pros: flavorful, quick delicious Cons: NULL
September 02, 2014
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By: LeAnna Quartuccio
Mini meatloafs with a kick We made these in muffins tins as we did not have any mini-loaf pants, and they were FANTASTIC. Plus, they were the perfect serving size! Pros: easy, tasty, quick Cons: NULL
September 02, 2014
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By: EatingWell User
Best Meatloaf Ever After making this one time & knew it was a keeper recipe. The flavor is amazing- I did tweak it a little and instead of doing a chipotle ketchup on top, I did substituted BBQ sauce. I could use a little less chipotle seasoning next time as it did have a little more spice than I like. The sharp cheddar was excelling balance and it is something I'll incorporate regularly in the fall & winter Pros: easy, delicious, health-conscious, quick Cons: little kick
February 22, 2014
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By: EatingWell User
Really tasty! This was moist, tender & delicious! I had enough ketchup for the loaf only so for the glaze, I opened a can of chipotles in adobo sauce - chopped up 2 of the peppers from the can along with a couple tablespoons of the adobo sauce. It added more heat but that's perfect for me. I also mixed the meat just enough to combine all the ingredients so the meat didn't get tough. Pros: Easy to make Cons: NULL
February 11, 2013
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By: EatingWell User
Delicious! I've made this meatloaf once, and it was definitely a keeper!! We cook it all the time, my husband and I love it. We always make 2 small free-form loaves and comes out great every time. Once and a while it slightly crumbles, but doesn't change the delicious-ness! Pros: NULL Cons: NULL
February 11, 2013
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By: EatingWell User
Delicious! I've made this meatloaf one, and it was definatly a keeper!! We cook it all the time! My husband and I love it. We always make 2 small free-form loaves and comes out great every time. Once and a while it slightly crumbles at the end, but doesn't change the delicious-ness! Pros: NULL Cons: NULL
March 30, 2012
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By: SUBEAR
Very tasty I didn't follow the recipe exactly. I took ideas from other recipes to accommodate what I had on stock. I used ground turkey meat. Diced up garlic and red & yellow peppers to add to the mixture. I didn't have cheddar cheese so I used mozzarella instead. I also used panko and added some fresh basil as well. To the chipotle mixture I added a tiny bit of maple syrup. I was very happy with the turn out and will definitely make again. Pros: Easy and quick for a week night meal Cons: N/A
January 23, 2012
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By: cathie
Make this yummy recipe! I made this for dinner tonight for my husband & me. I used a little more of some of the spices because we like things on the hot side. My husband like the cheese surprise in the middle. I have one of those special meatloaf pans that has a rack so the drippings fall under the meatloaf itself and used that rather than the mini loaf pans and baked it with potatoes and a butternut squash so it took about an hour. I usually use oatmeal rather than the breadcrumbs but thought it was fine with the breadcrumbs. Will definitely make again. Pros: NULL Cons: NULL
January 12, 2012
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By: EatingWell User
This recipe is awesome! My husband and I are trying to eat healthier but don't want to sacrifice taste. Portioning out the loaves makes it so much easier to control how much you eat and they taste great! Pros: NULL Cons: NULL