EatingWell Budget Dinners Cookbook

Cheddar-Stuffed Mini Meatloaves with Chipotle Glaze Makes: 4 servings Active time: 20 minutes Total: 45 minutes Equipment: 4 mini loaf pans or a baking sheet Cost per serving: under $2 Heart Health Diabetes Weight Loss Gluten Free Individual meatloaves not only take the guesswork out of portion size, they cook quicker than a large loaf. Look for ground chipotle in the spice section of the market—it gives the glaze a hit of smoke and spice. 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 1. 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.) 2. 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 11/2-inchdeep indentation with your finger down the length of each meatloaf. Stuff each with 2 tablespoons cheese and pinch the edges closed to seal. 3. Combine the remaining 4 tablespoons ketchup and chipotle in a bowl; spread over each loaf.

4. 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. Per serving: 382 calories; 17 g fat (7 g sat, 6 g mono); 148 mg cholesterol; 18 g carbohydrate; 4 g added sugars; 37 g protein; 2 g fiber; 378 mg sodium; 468 mg potassium. Nutrition bonus: Zinc (49% daily value), Iron (23% dv). Carbohydrate servings: 1 Exchanges: 1/2 starch, 1/2 vegetable, 4 lean meat, 1/2 high-fat meat