Cheddar stuffed Mini Meatloaf with Chipotle Glaze

    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

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.

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