Mexican Muffin Tin Meatloaves

Mexican Muffin Tin Meatloaves

1-1/2 pounds ground beef
3/4 cup quick or old-fashioned oats, uncooked
1/2 cup prepared chunky salsa
1 egg
1/4 cup chopped fresh cilantro
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

Topping:
3/4 cup prepared chunky salsa
3/4 cup shredded Cheddar cheese

Heat oven to 400°F. Combine all ingredients except topping in large bowl, mixing lightly but thoroughly.

Lightly press about 1/3 cup beef mixture into each of 12 medium muffin cups. Bake in 400°F oven 15 to 20 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color.

Top meatloaves evenly with salsa and cheese. Bake 3 minutes or until cheese is melted.

Makes 6 servings.

Note: Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even when a 160°F internal temperature has been reached. Always check the internal temperature using a meat thermometer or instant-read thermometer to be certain it reaches 160°F.

Nutrition information per serving: 350 calories; 27 g protein; 11 g carbohydrate; 22 g fat; 469 mg sodium; 117 mg cholesterol; 3.9 mg niacin; 0.2 mg vitamin B6; 1.7 mcg vitamin B12; 2.9 mg iron; 5.2 mg zinc.

© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc
.

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