Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

(from castro15’s recipe box)

Categories: Beef

Ingredients

  • 1 pound lean (90% or leaner) ground beef
  • 1/2 cup chopped onion
  • ⅓ 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
  • ⅛ teaspoon ground chipotle pepper

Directions

  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 1½-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.

  5. Equipment: 4 mini loaf pans or a baking sheet

  6. 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.

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