Chorizo and cornbread stuffing and green salsa—oh, my! These cheesy mini meatloaves may well be your family's new favorite recipe!
What You Need
Original recipe yields 8 servings
1 lb. extra-lean ground beef
6 oz. Mexican chorizo
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1/2 cup green salsa
1/4 cup chopped fresh cilantro, divided
1/4 lb. (4 oz.) VELVEETA®, cut into 8 cubes
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Let's Make It
Heat oven to 375°F.
Mix first 5 ingredients and 2 Tbsp. cilantro just until blended; press into 8 muffin pan cups sprayed with cooking spray. Use back of spoon to make 1/2-inch-deep indentation in center of each meatloaf. (Sides of meatloaves will extend over top edges of muffin cups.)
Place muffin pan on baking sheet.
Bake 30 min. or until done (160ºF). Top with VELVEETA; bake 5 min. or until melted. Cool 10 min. before removing meatloaves from muffin cups.
Sprinkle with remaining cilantro.
Bake meatloaves as directed. Remove from muffin cups; cool completely. Place in single layer on baking sheet; freeze 1 hour. Transfer to airtight container. Freeze up to 1 month. Thaw in refrigerator, then reheat in 375°F oven 20 min. or until heated through. Sprinkle with cilantro.
Made with either green tomatoes or tomatillos, green salsa tends to be less spicy than its red counterpart.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* 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.