Cheesy Chipotle Mini Meatloaf Benedicts

So, something super exciting happened yesterday!
I won the Healthy Solutions Spice Blend's 2019 Recipe Challenge!
They streamed the judging live on Facebook which was really awesome, I loved being able to see the judges taste each dish! Here's their LINK to see all the video coverage of the judging.

The Top 5 dishes were made and judged at Red Arrow Diner in Concord, NH and my  "Cheesy Chipotle Mini Meatloaf Benedicts" came out on top! The prize is $500 and my dish will be featured on the Red Arrow Diner menu!! How cool is that?!

 The contest asked for your best healthy diner dish using one or more of the Healthy Solutions Spice Blends seasonings, so my meatloaf is a combo of lean ground beef, oats and black beans to bump up the protein and nutrition. Stuffed with melty smoked cheddar cheese, glazed with a chipotle honey ketchup sauce and topped with a poached egg and cilantro - it's a Tex-Mex diner dream!

I won the Grand Prize years ago with my Greek Style Baked Turkey Taquitos with Tzatziki Drizzle and I'm still kind of in shock that I won again!

Cheesy Chipotle Mini Meatloaf Benedicts

2 Tablespoons pureed chipotle in adobo

2 Tablespoons honey

1 teaspoon Healthy Solutions Spice Blends Authentic Chili/Tacos

1 cup ketchup

2/3 cup old fashioned oats

2 large cloves garlic

1/2 cup onion, chopped

1 cup canned black beans

2 Tablespoons Healthy Solutions Spice Blends Authentic Chili/Tacos

1 pound ground beef

1 egg

6 ounces smoked cheddar cheese, cut into 8 cubes

8 eggs

¼ cup chopped cilantro

Preheat oven to 400° F.  Line a large sheet pan with parchment paper.

In a small mixing bowl, whisk together the chipotle in adobo, honey, Chili/Taco Spice Blend and ketchup. Set 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 Chili/Taco 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. 

Serves 8 

Are you following me on Instagram yet? If not, please do! You can find my latest recipe postings and  updates on Beignet and Roux!