These Mini Mexican Meatloaves are not only healthy and delicious but they take only 10 minutes to prep and are perfect for any busy weekday night.
This past week has been crazy busy. Dan and I have been doing a ton of home improvements including cutting, painting and putting up trim and baseboards in half of our house and laying tile in our front entryway.
Unfortunately, we also had a major disaster occur in our basement at the same time that involved a sewage issue.
Disgusting to say the least.
I apologize for that image but that’s what is happening in my neck of the woods.
On a more positive note, our oldest turned 5 years old a few days ago. And no, I can NOT believe I already have a 5-year-old. Yikes!
So for weeks like this past one, I need quick yet healthy meals to feed my family.
Well, these meatloaves take a whole 10 minutes to prep. Not too bad if you ask me!
Besides using taco seasoning, green chilies and salsa, I used crushed tortilla chips in this recipe to keep with the Mexican theme. Feel free to add panko crumbs or Italian bread crumbs if you’d prefer instead.
Dietitian’s Dish
I’ve talked quite a bit about beef in previous posts but I always like to revisit the latest research.
Recent research shows that eating consistent amounts of protein throughout the day (about 25-30 grams of protein) like lean beef, is optimal for maintaining muscle mass and a healthy body weight.
Lean protein sources also help you stay satisfied longer, thus helping manage your weight. There are a ton of lean options of beef like the ground beef in this recipe.
If you’d like to learn more about the variety of lean beef cuts, check out this helpful interactive butcher counter.
I personally need to refer to this page often since although I am seasoned at cooking with ground beef, I still need some inspiration and recipe ideas when it comes to other cuts of beef.
Mini Mexican Meatloaves
Ingredients
- 1 lb. extra lean ground beef
- 1 cup onions finely chopped
- 2 tablespoons taco seasoning
- 1 cup salsa
- 4 oz. can green chilies
- 1 egg beaten
- 1 1/2 cup 2% cheddar cheese divided
- 1 cup crushed tortilla chips divided
Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease a regular size muffin pan.
- In a large bowl combine beef, onions, taco seasoning, salsa, egg, green chilies, 1 1/4 cup cheddar cheese and 3/4 cup crushed tortilla chips. Stir until well combined.
- Evenly distribute meatloaf mixture into the muffin pan.
- Sprinkle the remaining 1/4 cup crushed tortilla chips and 1/4 cup cheddar cheese over top of each meatloaf.
- Bake for 40 minutes or until beef reaches 160 degrees Fahrenheit.
This Mini Mexican Meatloaves post first appeared on Chocolate Slopes.
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Jessica @ Nutritioulicious
Wednesday 5th of August 2015
what a cute idea! never would have thought to make meatloaf in a muffin tin!
Kristy Hegner
Wednesday 5th of August 2015
It's so simple and cooks in a quarter of the time!
Rachel @ Delicious Balance
Wednesday 5th of August 2015
So sorry about your basement sewage! Yuck! On a happy note, these mini meatloaves looks so good and perfect for a busy weeknight!
Kristy Hegner
Wednesday 5th of August 2015
Thanks Rachel :)
Deanna Segrave-Daly
Wednesday 5th of August 2015
NOOOOO to the basement sewage issue. We've had some problems in this area and have sunk so many $$ into our basement over the years - ugh. Hopefully your home reinventions will be all positive moving forward.
Love how easy and quick these are!
Kristy Hegner
Wednesday 5th of August 2015
Thanks Deanna, I'm really trying to stay positive since it could always be worse!
Katie @ Mom to Mom Nutrition
Wednesday 5th of August 2015
These are GENIUS! Or I should say you are a genius! I never was a meatloaf fan until I had one from a muffin tin!
Kristy Hegner
Friday 7th of August 2015
Thanks Katie :)
rachel @ Athletic Avocado
Wednesday 5th of August 2015
you can't go wrong with mexican anything!!! These look so good!
Kristy Hegner
Wednesday 5th of August 2015
Thanks Rachel :)