This lactose free recipe is a “sight for sore eyes,” in more ways than one! A traditional long lost comfort food favorite, this lightened version also offers the nutritional benefits of Lycopene (found richly in tomato-based foods), which many researchers believe aids in protecting healthy vision. Cabot’s individual chili cheddar meat loaves are so hearty that you’d never guess the recipe is a lightened version of this comfort-food favorite. Use a regular muffin tin for personal-sized dinner portions or a mini muffin pan for bite-sized appetizers with just the right amount of spiciness.
½ small onion, chopped
¼ green bell pepper, chopped
1 small garlic clove, minced
¼ cup chili sauce or ketchup, divided
6 ounces Cabot Jalapeño Lite50 Cheddar, grated (about 1½ cups)
6 ounces raw extra-lean ground beef (90% lean)
1 tablespoon maple syrup
1 teaspoon chili powder
6 crushed saltine crackers
a dash of salt
¼ teaspoon black pepper
Dash of Worcestershire sauce
Dash of red pepper flakes
1 large egg, lightly beaten
PREHEAT oven to 350°F.
COAT a large nonstick skillet with cooking spray; place over medium heat. Add onion, bell pepper, and garlic; sauté 3 to 5 minutes or until tender. Combine onion mixture, 2 tablespoons chili sauce, ½ cup cheese and remaining ingredients in a medium bowl.
SPOON meat mixture into 4 muffin cups coated with cooking spray. Top evenly with remaining cheese. Bake at 350 degrees for 12 minutes; top with remaining 2 tablespoons chili sauce. Bake an additional 10 minutes or until a thermometer registers 160 degrees. Let stand for 5 minutes before serving.
*Tip: Don’t be tempted to use a higher-fat ground beef. Using the leanest meat available helps ensure the right texture in this meatloaf since the juices don’t drain away during cooking.
My kids love Meatloaf and this recipe is great because I can make ahead for individual meals for the whole family! We also love the Jalapeño Cheddar cheese, thanks Cabot!