Mexican Meatloaf

In 'The Muffin Tin Cookbook' by Brette Sember

• Ready In: 45 mins
• 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.