Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

Individual meatloaves not only take the guesswork out of portion size, they also tend to cook quicker than a large loaf. Serve this with roasted broccoli and brown rice tossed with cilantro.

Cheddar-Stufed Mini Meatloaves with Chipotle Glaze


  • 1 pound lean (90& or leaner) ground beef
  • 1/2 cup chooped onion
  • 1/3 cup panko breadcrumbs
  • 1 large egg
  • 6 tbsp no-salt-added ketchup, divided
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup shredded reduced fat extra-sharp Cheddar cheese
  • 1 chipotle pepper in adobo sauce, chopped


  1. Preheat oven to 400°F. Coat four 8-to-12 ounce small baking dishes, such as mini loaf pans or ramekins, with cooking spray and place on a rimmed baking sheet.
  2. Combine beef, onion, breadcrumbs, egg, 2 tbsp ketchup, chili powder, cumin, salt, and black 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 tbsp cheese and pinch the edges closed to seal.
  3. Combine the remaining 4 tbsp 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. Serves 4.

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