Cupcake Pan Mexican Meatloaf

All credit for this goes to ratherbeswinm' for her Mexican Meatloaf.! I just tweaked the ingredients. For all those followers of traditional Mexican cuisine, this meatloaf does not use tomatoes or onions and is not heavy.

• Ready In: 30 mins
• Serves: 4
• Yields: 12 cups

Ingredients

• 1  lb  85% lean ground beef (85% non-fat)
• 3⁄4 cup canned kidney beans, drained and rinsed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  teaspoons ground cumin
• 3⁄4 cup chunky salsa (mild or hot to taste)
• 1⁄2 cup cornmeal
• 2  eggs
• 3⁄4 cup sharp cheddar cheese, finely ground
•  sour cream (to garnish)

Directions

1. Preheat oven to 400 degrees.
2. Spray all 12 cups of a regular muffin pan with non-stick cooking spray.
3. Combine all ingredients except sour cream in a large bowl and mix together with your hands. Distribute evenly among the muffin cups.
4. Bake for 15 minutes, or until a meat thermometer registers 160 degrees.
5. Serve with sour cream if desired.