Chipotle Cheddar Meatloaf Muffins

I don’t know about you guys, but I think meatloaf has always gotten a bad rap. The word itself doesn’t help matters; a loaf of meat sounds less than appetizing. But as for me, I grew up loving the stuff. My mom was such a good cook, I never had a reason not to love anything she made, including meatloaf. In addition to her basic (but still delicious) version, she often made a Cajun version of meatloaf that will always be my go-to.

But if I had to choose a second favorite meatloaf, this recipe would definitely be it. I love the flavor of chipotle peppers, but I’ve always avoided working with them because I didn’t want to buy an entire can and let most of it go to waste. Then I read Beth’s tip about pureeing the entire can of chipotles in adobo and freezing tablespoon-sized portions in an ice cube tray. That way, if you need some for a dish, all you have to do is pop one or two of the frozen cubes out and let them thaw. No waste.

Armed with this new knowledge, I knew I had to make Beth’s chipotle cheddar meatloaf as soon as she posted it. To reduce the cooking time, I actually turned the recipe into meatloaf muffins, which I think are absolutely adorable.

Joe and I loved this meatloaf. We made it with ground beef, but I think ground turkey would work well here too. It was incredibly flavorful with the perfect amount of heat, and I loved the texture the tortilla chips gave the filling. Add some chili sauce for a spicy-sweet element and some gooey, melty cheese running through the entire thing, and it was just...Mmmm. SO GOOD. Thanks for a great recipe, Beth!

Chipotle Cheddar Meatloaf Muffins
adapted from Not A Real Housewife

1 pound ground beef

1 1/2 cups shredded cheddar cheese, divided

1 tablespoon chipotle in adobo puree
1/2 cup chili sauce, divided

1/2 cup chopped onion

1/2 cup crushed tortilla chips

1 egg

1/2 teaspoon salt

1. Combine meat, 1 cup cheese, chipotle puree, 1/4 cup chili sauce, onion, tortilla chips, egg and salt. Mix well. Divide into 12 equal portions and place in a greased muffin tin. Brush remaining 1/4 cup chili sauce over the top of each portion.

2. Bake at 400 degrees for 20 to 25 minutes or until cooked through. Sprinkle remaining 1/2 cup cheese evenly over each portion. Cook for 5 more minutes or until cheese is melted. Let stand 5 minutes before serving.