- 2
- 15 mins
Ingredients
- Cooking spray
- 1/2 small onion, chopped
- 1/4 green bell pepper, chopped
- 1 small garlic clove, minced
- 1/4 cup chili sauce or ketchup, divided
- 6 ounces Cabot Jalapeno Light Cheddar, grated (about 1 1/2 cups)
- 6 ounces raw extra-lean ground beef
- 1 tablespoon maple syrup
- 1 teaspoon chili powder
- 6 crushed saltine crackers
- a dash of salt
- 1/4 teaspoon black pepper
- Dash of Worcestershire sauce
- Dash of red pepper flakes
- 1 large egg, lightly beaten
Preparation
Step 1
Preheat oven to 350°F.
Coat a large nonstick skillet with cooking spray; place over medium heat. Add onion, bell pepper, and garlic; sauté 3 to 5 minutes or until tender. Combine onion mixture, 2 tablespoons chili sauce, 1/2 cup cheese and remaining ingredients in a medium bowl.
Spoon meat mixture into 4 muffin cups coated with cooking spray. Top evenly with remaining cheese. Bake at 350 degrees for 12 minutes; top with remaining 2 tablespoons chili sauce. Bake an additional 10 minutes or until a thermometer registers 160 degrees. Let stand for 5 minutes before serving.
**Tip: Don't be tempted to use a higher-fat ground beef. Using the leanest meat available helps ensure the right texture in this meatloaf since the juices don't drain away during cooking.