Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

January/February 2012

Your rating: None Average: 4.4 (41 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

11 Reviews for Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze


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!

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.

Easy and quick for a week night meal
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.

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Anonymous wrote 2 years 38 weeks ago

Can you freeze uncooked meat

Can you freeze uncooked meat loaf for future use?


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!


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