Mini Mexican Meat Loaves

Another recipe from Betty Crockers "Why It Works" cookbook.

• Ready In: 50 mins
• Serves: 12

Ingredients

• for the meat loaves

• 1 1⁄2 lbs  ground chuck or 1 1⁄2 lbs lean ground beef
• 2⁄3 cup milk
• 1⁄3 cup salsa
• 1⁄2 cup colby-monterey jack cheese
• 7⁄8 ounce  chopped green chili
• 1  tablespoon Worcestershire sauce
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground mustard
• 1⁄4 teaspoon pepper
• 1  garlic clove, finely chopped
• 1  small onion, chopped
• 3  slices  bread, torn into small pieces
• 1  egg
• 1⁄4 cup salsa

• for the sauce

• 1  cup barbecue sauce
• 2  chipotle chiles in adobo
• 2  tablespoons orange marmalade

Directions

1. Heat oven to 350 degrees. Spray 12 muffin tins with cooking spray.
2. In a large bowl, mix all meat loaf ingredients except 1/4 cup salsa.Divide among the 12 muffin tins. Brush tops with salsa. Place muffin on baking sheet to catch any spills.
3. Bake for 30 minutes or until no longer pink in the center and juice is clear.
4. Meanwhile, in a 1 quart saucepan, heat all sauce ingredients to boiling. Reduce heat. Simmer uncovered for 5 minutes, stirring occasionally.
5. Remove meat loaves from pan and top with sauce to serve.