Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

Ingredients 4 servings

for serving adjustment

Serving size has been adjusted!

Original recipe yields 4 servings

 

 

• 1 pound lean (90% or leaner) ground beef
• ½ cup chopped onion
• ⅓ cup fine, dry, whole-wheat breadcrumbs
• 1 large egg
  

  Eggs Large White

  $0.99Thru 07/18
• 6 tablespoons ketchup, preferably no-salt-added
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• ½ cup shredded extra-sharp Cheddar cheese
• ⅛ teaspoon ground chipotle pepper

 

Preparation

• Active
  20 m
• Ready In
  45 m

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.

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