Mini Mexican Meatloaf

Well, the Mini Mexican Meatloaves were a success!

They were so good! And definitely had a Mexican flavor, which we loved.
Here's the recipe:


Mini Mexican Meatloaf
(from my friend Kristen)
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1 1/2 lb ground beef
3/4 cup Picante sauce
1 (4 oz) can of diced green chilies, drained
1/2 cup finely crushed corn chips
1 medium onion, chopped
1 large egg, beaten
1 1/2 tsp ground cumin
1 tsp salt
Toppings: Picante sauce, Monterey Jack shredded cheese, sour cream and cilantro (I used dried cilantro leaves from my spice cabinet)

This is so easy, y'all.

Just combine the first 8 ingredients in a bowl:

I put the egg in first and then beat it lightly with a fork

Then I added the Picante, chilies, cumin, salt and crushed chips

Then add the chopped onion and ground beef...

Stir together well! At a certain point, I just used my hands.

 

Now, you have a choice here. If you have a mini-loaf pan, you could use that. I don't have any small mini pans so I used my muffin tin (Kristen's idea!) and it reduced the cook time. I sprayed it with Pam first, but I didn't entirely think that was necessary because of the grease from the beef.

{Pause: I stuck this in the fridge for a little over an hour while I was at my step aerobics class. The recipe calls for refrigerating for a couple of hours, but I don't think you have to do that at all.}

Bake the mini meatloaves at 350 for 25 minutes. Towards the end, I upped the temp to 375 just to brown them a little more. 

If you use small loaf pans, bake at 375 for about 40 minutes.

I'll be honest, there was a lot of grease bubbling up around the little meatloaves. It was gross, but just the nature of the meal. I was just careful to remove the muffin/loaf things and leave the grease in the tray, and that worked just fine.

Top with more Picante, cheese, sour cream and cilantro. It is SO good! Keith ate a total of 6 (geeeez) and I only needed 2. 

Enjoy!