Get out the muffin tin for these Mexican Meatloaf Minis. Easy, cheesy and sure to please, these Mexican Meatloaf Minis are a crowd favorite.
What You Need
Original recipe yields 6 servings
1 lb. extra-lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup hot water
2 tsp. chili powder
3/4 cup TACO BELL® Thick & Chunky Salsa
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
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Let's Make It
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.
Serve with hot steamed seasonal fresh vegetables.
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.
Stir 1 Tbsp. chopped fresh cilantro into meat mixture before pressing into prepared muffin pan cups and baking as directed.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.