Slash the baking time for meatloaves by making them MINI! This is a zesty spin on one of America’s favorite comfort dishes. This recipe requires minimal ingredients AND effort. Have a mini fiesta in your mouth!
This recipe only has BLANK ingredients. Don’t let this fool you. The flavor is PERFECT.
All ingredients are readily available at your local grocery store OR pantry. There shouldn’t be anything you haven’t heard of or can’t find.
Stir the meat, stuffing mix, eggs, broth and chili powder together in a large bowl.
As you can see, I used a larger muffin tin than the traditional size. It’s called a “Texas Muffin Tin” or basically just a jumbo sized. It makes 6 instead of 12.
Voila! Your very own tiny fiesta is ready to eat! Top with cheese, cilantro and sour cream. Serve as is or over Mexican style rice. Enjoy!
Mini Mexican Meatloaves
Ingredients
- 1 lb lean ground beef
- 1 lb pork sausage
- 2 eggs
- 1 cup chicken broth
- 1 package stove top stuffing mix (chicken flavored)
- 1 tbsp chili powder
- 1/2 cup chunky salsa
- 1 cup mexican style shredded cheese
- cilantro, sour cream for topping
Instructions
- Preheat oven to 375° and grease muffin tin.
- Mix beef, pork, eggs, broth, stuffing mix and chili powder in a large bowl until well blended. Press evenly into the muffin cups. Make an indentation in the center of each mini loaf. Spoon the salsa into each indentation.
- Make for 30 minutes then remove from oven. Top with cheese and bake an additional 5 minutes, or until cheese is melted. Let stand 5-10 minutes before serving.
