Envisioning Tiny Meatloaves

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

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Cheesy and filling!

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Really not too much to this dish.

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Spices, egg and the meat.

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Into the muffin tins.

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Savory and excellent!

Mini Tex-Mex Meatloaves

Servings: Servings: 6


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)

3/4 Cup(s) mild chunky salsa
3/4 Cup(s) (3 ounces) shredded cheddar cheese


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

Tags: , , , , , , , , , , , , , , , , , , , , ,

Categories: Baking3, Beef 2, Cheese3, Low Carb, Lunch3, Main Dish 3, Mexican, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

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