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.
Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze
From EatingWell: 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.
11 Reviews for Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze
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!
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
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.
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!