Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze

Cheese stuffed, looking and tasting great meatloaves. Chipotle in adobo sauce gave awesome kick for plan ketchup glaze. Recipe adapted from Eating Well.


Yield: 4 servings

1 pound lean (90% or leaner) ground beef
1/2 medium onion, chopped
1 slice Italian bread, crumbled (I used Panella by Calandra)
1 large egg
4 tbsp. ketchup, I used no-salt-added
1 tsp. chili powder
1 tsp. ground cumin
salt and pepper
4 thin slice Cheddar cheese
1 tsp. chipotle pepper in adobe sauce (mostly sauce)

Preheat oven to 400°F.

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 form boat-shape loaves. Make a 1 1/2-inch-deep indentation with your finger down the length of each meatloaf. Stuff each with rolled cheese slices and pinch the edges closed to seal.

Combine the remaining 2 tablespoons ketchup and chipotle in adobe sauce in a bowl; spread over each loaf.

Put the baking sheet to the oven. Bake about 25 to 30 minutes.

1 serving is about 235 calories

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