Recipe Detail

Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

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Number of Servings:


  1. 1 pounds - Lean Ground Beef
  2. 1/2 cups - Onion chopped
  3. 1/3 cups - Fine, dry, whole-wheat breadcrumbs
  4. 1 - Large Egg
  5. 6 tablespoons - Ketchup, preferably no-salt-added
  6. 2 teaspoons - Chili Powder
  7. 1 teaspoons - Ground Cumin
  8. 1/4 teaspoons - Salt
  9. 1/4 teaspoons - Freshly Ground Pepper
  10. 1/2 cups - Shredded Extra-Sharp Cheddar Cheese
  11. 1/8 teaspoons - Ground Chipotle Pepper (optional)


1. Preheat the oven to 400 degrees. 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 (if using), cumin, salt and pepper in a bowl; mix well. Divide the mixture into 4 even portions and place int he prepared baking dishes. Make a 1 1/2-inch-deep indention 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 (if using) in a bowl; spread over each loaf.
4. Transfer the baking sheet to the oven. Bake until an instant-read thermometer insterted in the center of a loaf registers 165 degrees, 20 to 30 minutes.


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