Name: Cheddar-stuffed Mini Meatloaves With Chipotle Glaze Recipe
Total time: 65 min
Yield: 4
Cuisine: American

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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. 

How to make Cheddar-stuffed Mini Meatloaves With Chipotle Glaze Recipe

David Bonom

Crawler

American

<p>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. </p>

Lean Ground Beef

Chopped Onion

Fine,  dry,  whole wheat breadcrumbs

Large egg

Ketchup,  preferably no salt added

Chili powder

Ground Cumin

Salt

Freshly ground pepper

Shredded extra sharp cheddar cheese

Preheat oven to 400 degrees 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.).

step 1

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.

step 2

Combine the remaining 4 tablespoons ketchup and chipotle in a bowl; spread over each loaf.

step 3

Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted in the center of a loaf registers 165 degrees f, 20 to 30 minutes.

step 4

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