Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

14 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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Metric
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  • 1 pound lean (90% or leaner) ground beef
  • ½ cup chopped onion
  • ⅓ cup fine, dry, whole-wheat breadcrumbs
  • 1 large egg
  • 6 tablespoons ketchup, preferably no-salt-added
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ cup shredded extra-sharp Cheddar cheese
  • ⅛ 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 1½-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: Iron (22% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, ½ vegetable, 4 lean meat, ½ high-fat meat

Reviews 14

August 14, 2017
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By: Mina1130
My family loved this! Only changes I made: Used ground turkey instead of beef and used chipotle in adobo instead of the ground chipotle powder. Next time, will run the onion through the food processor to get them smaller so they'll be easier to shape. This is definitely going into the meatloaf rotation!
July 27, 2017
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By: Mark
Made it the way it said. Loved It, Will make again for sure.
August 30, 2016
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By: sammebuck
Too hot in south Texas for ovens right now. So I did this in the crockpot. Shaped ingredients into one pound loaf, stuffed with cheese as instructed. For personal taste, substituted the chipotle with a couple shakes of Tabasco and some dried Cilantro. Awesome! Cooked on low for about 5 hours, checked with meat probe for temp. Keeper.
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
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
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
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!
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!