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