Cheddar-stuffed mini meatloaves with chipotle glaze from EatingWell Magazine, Jan/Feb 2012 (page 30)

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Notes about this recipe

  • Cheri on February 15, 2012

    Wow, coming from a person who does not like meatloaf, this was GREAT!. Easy to assemble, free formed the loafes on a sheet pan, stuffed with the cheese, and baked for 25 minutes. We loved it. I did added the chipolte to the meat mixture and just glazed with catsup. That worked well. I will add this to my regular rotation. Used shredded mexican cheese blend. Served with potatoes and green beans, of course.

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