Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

January/February 2012

Your rating: None Average: 4.4 (38 votes)

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.

Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze Recipe

8 Reviews for Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze


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!


This was my first time ever making meatloaf (and I really don't like meatloaf), but this turned out amazing! I made some changes: I didn't have an egg, so I substituted 2 tbsp of mayo. I also didn't have any chili powder or ground chipotle pepper, so I used some cayenne pepper. That really gave it a kick! I also threw in a little frozen spinach as well as some fresh garlic.

I didn't have any mini-loaf pans, so I had to bake this in a regular loaf pan. It unfortunately took way longer than I expected (almost 2 hours at 400 degrees), but that's also probably because of my paranoia of not cooking it long enough. It didn't really hold together well, most likely because I didn't have an egg, but the outsides were so crisp and yummy, while the inside was so moist! I definitely will make this again, probably with my substitutions (except for the egg). I've never written a recipe review, so clearly I feel strongly about the great taste of this meatloaf!


My family of three almost shed blood fighting for the fourth meatloaf!


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