Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

12 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
Nutrition per serving may change if servings are adjusted.
  • 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


  • 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 12

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!
March 30, 2012
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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.