2 tbsp. chipotle in adobo, pureed
2 tbsp. honey
3 tbsp Healthy Solutions Authentic Chili/Tacos spice blend
1 cup ketchup
2/3 cup old fashioned oats
2 large cloves garlic
1/2 cup onion, chopped
1 cup canned black beans
2 tbsp. Authentic Chili/Tacos
1 lb. ground beef
6 oz. smoked cheddar cheese, cut into 8 cubes
1/4 cup chopped cilantro
Preheat oven to 400° F. Line a large sheet pan with parchment paper.
In a small mixing bowl, make the glaze by whisking together the chipotle in adobo, honey, 1 tbsp. Healthy Solutions Authentic Chili/Tacos spice blend and ketchup. Set glaze aside for later use.
Place the oats in a food processor and process until oats are the texture of breadcrumbs. Add the garlic and onion and pulse until the vegetables are very finely minced. Add the black beans and remaining 2 tbsp. Healthy Solutions Authentic Chili/Tacos spice blend and pulse until the beans are coarsely chopped.
Pour the mixture into a large mixing bowl and add the ground beef and egg. Combine the mixture, being careful not to overwork the meat.
Form the mixture into 8 mini loaves and place one of the cheese squares into each meatloaf. Wrap tightly to make sure none of the cheese is exposed.
Brush each stuffed meatloaf with some of the glaze and place in the oven for 20-25 minutes or until the internal temperature of the meatloaves reaches 160° F.
While the meatloaves are baking, add 2 inches of water to a large deep
skillet and cover. Bring the water up to a simmer over high heat. Once the water is simmering, gently lower 8 eggs into the water. Place the lid back on, turn off the heat and set a timer for 5 minutes. After 5 minutes, remove the eggs from the water with a slotted spoon and place them on a clean kitchen towel to drain.
Once the meatloaves are ready, remove them from the oven and brush them with more of the glaze.
To serve, place a mini meatloaf on each plate. Top with a poached egg and sprinkle with cilantro. Serve immediately with extra glaze on the side for dipping.