Personal meatloaves quicker to cook
Individual meatloaves have at least two advantages over large loaves: They take the guesswork out of portion size, and they cook more quickly. Look for ground chipotle in the spice section of the market — it gives the glaze a hit of smoke and spice.
Cheddar-Stuffed Mini Meatloaves With Chipotle Glaze
Active time: 20 minutes
Total time: 45 minutes
Nonstick cooking spray
1 pound lean (90 percent or leaner) ground beef
1⁄2 cup chopped onion
1⁄3 cup fine, dry whole-wheat bread crumbs
1 large egg
6 tablespoons ketchup, divided
2 teaspoons chili powder
1 teaspoon ground cumin
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup shredded extra-sharp cheddar cheese
1⁄8 teaspoon ground chipotle pepper
Heat an oven to 400 degrees. Coat four 8- to 12-ounce small baking dishes, such as mini loaf pans, with cooking spray and place the dishes on a rimmed baking sheet. (Alternatively, make free-form meatloaves and bake them directly on the baking sheet.)
Combine the beef, onion, bread crumbs, egg, 2 tablespoons of the ketchup, chili powder, cumin, salt and pepper in a bowl; mix well. Divide the mixture into 4 even portions and place it 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 of ketchup and chipotle in a bowl; spread it 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 degrees, for 20 to 30 minutes.
Makes 4 servings.
Nutrition information per serving: 382 calories, 17 grams fat (7 grams saturated), 148 milligrams cholesterol, 37 grams protein, 18 grams carbohydrates, 2 grams dietary fiber, 378 milligrams sodium