When I saw the title of this recipe I envisioned little loaf shaped meatloaves. It kinda turned out into meatballs. I’m not sure where that dividing line is, but in any case, they were excellent.
Mini Tex-Mex Meatloaves
Cheesy and filling!
Really not too much to this dish.
Spices, egg and the meat.
Into the muffin tins.
Savory and excellent!
Mini Tex-Mex Meatloaves
Servings: Servings: 6
Ingredients:
MEATLOAVES
1-1/2 Pound(s) Lean Ground Beef
3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1/2 Cup(s) mild chunky salsa
1/4 Cup(s) chopped fresh cilantro
1 Egg, lightly beaten
2 Teaspoon(s) chili powder
1-1/2 Teaspoon(s) ground cumin
1/2 Teaspoon(s) salt (optional)
TOPPINGS
3/4 Cup(s) mild chunky salsa
3/4 Cup(s) (3 ounces) shredded cheddar cheese
Directions:
Heat oven to 400ºF. For meatloves, combine all ingredients fin large bowl, mixing lightly but thoroughly. Press approximately 1/3 cup beef mixture into each of 12 medium muffin cups. Bake 15 to 20 minutes to medium (160°) doneness until not pink in center and juices show no pink color. Remove meatloaves from oven. Top each meatloaf with 1 tablespoon salsa and 1 tablespoon cheese. Return to oven; continue baking 3 minutes or until cheese is melted. Use narrow metal spatula or knife to loosen and then lift meatloaves from pan.
Source: http://www.quakeroats.com/cooking-and-recipe/mini-tex-mex-meatloaves.aspx
Rantings of an Amateur Chef 
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