Cheddar-Stuffed Mini Meatloaves

Nutrition Per serving: 382 calories; 17 g fat ( 7 g sat , 6 g mono ); 148 mg cholesterol; 18 g carbohydrates; 4 g added sugars; 37 g protein; 2 g fiber; 378 mg sodium; 468 mg potassium.

Cheddar-Stuffed Mini Meatloaves
Cheddar-Stuffed Mini Meatloaves

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound lean (90% or leaner) ground beef

  • 1/2

    cup chopped onion

  • 1/3

    cup fine, dry, whole-wheat breadcrumbs

  • 1

    large egg

  • 6

    tablespoons ketchup, preferably no-salt-added

  • 2

    teaspoons chili powder

  • 1

    teaspoon ground cumin

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly ground pepper

  • 1/2

    cup shredded extra-sharp Cheddar cheese

  • 1/8

    teaspoon ground chipotle pepper

Directions

Preparation 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.) 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 1 1/2-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. Combine the remaining 4 tablespoons 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.

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