Recipe courtesy of Cabot

Individual Chili-Cheddar Meatloaves

This 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.
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  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 2 Servings
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Nonstick cooking spray

½ small onion chopped

¼ green bell pepper chopped

1 small garlic clove, minced

¼ cup chili sauce or ketchup, divided

6 ounces Cabot® 50% Reduced Fat Jalapeno Cheddar, grated (about 1½ cups)

6 ounces raw extra-lean ground beef

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


  1. 1. Preheat oven to 350°F.
  2. 2. Coat a large nonstick skillet with cooking spray; place over medium heat. Add onion, bell pepper, and garlic; sautee 3 to 5 minutes or until tender. Combine onion mixture, 2 tablespoons chili sauce, ½ cup cheese and remaining ingredients in a medium bowl.
  3. 3. Spoon meat mixture into 4 muffin cups coated with cooking spray. Top evenly with remaining cheese. Bake at 350°F for 12 minutes; top with remaining 2 tablespoons chili sauce. Bake an additional 10 minutes or until a thermometer registers 160°F. Let stand for 5 minutes before serving.

Cook’s Note

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.