Mexican Meatloaf Minis - Kraft Recipes Top
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Mexican Meatloaf Minis

Prep Time
Total Time

6 servings

Get out the muffin tin for these Mexican Meatloaf Minis. Easy, cheesy and sure to please, these Mexican Meatloaf Minis are a crowd favorite.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Mix first 4 ingredients just until blended; press into 12 muffin pan cups sprayed with cooking spray.
  • Use back of spoon to make indentation in center of each meatloaf; fill with salsa.
  • Bake 30 min. or until meatloaves are done (160ºF). Top with cheese; bake 5 min. or until melted.

Special Equipment Needed

Serving Suggestion

Serve with hot steamed seasonal fresh vegetables.

Make Ahead

Remove baked meatloaves from muffin cups; cool, then freeze in single layer on baking sheet until firm. Transfer to airtight container; freeze up to 4 weeks. When ready to serve, thaw desired number of meatloaves in refrigerator overnight, then microwave until heated through. Or, place frozen meatloaves on baking sheet and bake in 375°F oven 20 min. or just until warmed.

Special Extra

Stir 1 Tbsp. chopped fresh cilantro into meat mixture before pressing into prepared muffin pan cups and baking as directed.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 270
Total fat 9g
Saturated fat 4.5g
Cholesterol 55mg
Sodium 760mg
Carbohydrate 25g
Dietary fiber 2g
Sugars 3g
Protein 21g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from very easy and delicious I have made this recipe three times over the past month or so and it is very good. Easy to make, I only made two substitutions: we're on low-sodium diet so I shook the stuffing mix into a colander to remove some of the salty seasonings, then instead of putting salsa on all 12 meatloaves, I put ketchup on 6 for those don't like salsa. Minor changes, but the recipe is already in our rotation and one of our favorites.
Date published: 2017-10-23
Rated 5 out of 5 by from Even better than anticipated! My husband and I loved these tiny meatloaves! Made great meatloaf sandwiches the second day--exceptionally good! Stretches a pound of ground beef to more than two meals for two. Very tender and juicy.
Date published: 2017-01-06
Rated 5 out of 5 by from FAST & YUMMY!! Needed to make something quick with thawed meat since family was starving and a storm cancelled my grilling plans. These were amazing! Added Pepper Jack cheese for an extra kick for my husband. Will make again and add different heats of salsa for different family members.
Date published: 2016-07-31
Rated 1 out of 5 by from Really! People have to stop adding salsa and cheese to things and calling "Mexican". We do not eat like this. It's nasty.
Date published: 2018-09-19
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