Mexican Meatloaf

Submitted by ratherbeswimmin

"In 'The Muffin Tin Cookbook' by Brette Sember"

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 lb lean ground beef
• 1⁄2 cup canned kidney beans, drained and rinsed
• 3 tablespoons chopped green chilies, from a can
• 1⁄4 teaspoon salt
• 1⁄2 cup salsa, plus
• 2 tablespoons salsa
• 6 tablespoons stone-ground cornmeal
• 2 egg whites
• pepper, to taste
• 1⁄4 cup grated cheddar cheese, plus
• 1⁄2 cup grated cheddar cheese, for topping
• light sour cream, for garnish

directions

1. Preheat oven to 400°.
2. Prepare 6 regular muffin cups by spraying with nonstick cooking spray or lining with silicone liners.
3. Combine ground beef, beans, green chilies, salt, salsa, cornmeal, egg whites, pepper, and 1/4 cup cheddar in a bowl.
4. Divide mixture among the muffin cups.
5. Top with 1/2 cup cheese, distribute evenly.
6. Bake for 15 minutes, or until cooked to 160°; check with instant read thermometer.
7. Serve with sour cream.
8. 260 calories each.

Reviews

[patriciafulda]

This is very fine meatload indeed! Suggestions: use hot salsa and/or fresh hot peppers for a more Mexican flavor. You could also add 1 teaspoon ground cumin and 1/2 teaspoon chili powder. Using either a regular muffin tin or an ice cream scoop and a baking sheet, this recipe makes enough for a DOZEN mouth-watering meatloafs.