Mexican Meatloaf Muffins Food

MEXICAN MEATLOAF MUFFINS

Steps:

• Combine all of your ingredients into a bowl
• Mix everything together
• Take out a muffin pan or some silicone cups and evenly distribute your mix into them
• Bake on 350F/176C for 20-25 minutes

MEXICAN MEATLOAF MUFFINS

Steps:

• Preheat oven to 450°F. Line a rimmed baking sheet with foil. Spray a six-cup muffin tin with nonstick cooking spray and set on top of the baking sheet.
• In a large bowl, mix the ground beef, egg, bread crumbs, taco seasoning, and 1/2 cup salsa until well-combined.
• Using a spoon or large cookie scoop, evenly divide the meat mixture between the six muffin cups, smoothing the tops of the mounds. Spoon the remaining salsa over the meatloaf muffins as a glaze.
• Bake for 20 minutes or until the meatloaf is cooked through. Carefully lift the meatloaf muffins out of the pan and drain on a paper towel-lined plate.

MEXICAN MEATLOAF MUFFINS RECIPE BY TASTY

Steps:

• Make the taco sauce: In a medium bowl, whisk together the tomato sauce, honey, vinegar, and Club House® Taco Seasoning until smooth. Set aside.
• Make the meatloaf muffins: Preheat the oven to 180°C (350°F).
• Heat olive oil in a medium pan over medium-high heat. Add the onion and sauté for 4-5 minutes, until softened and starting to brown. Add the garlic and sauté for another minute, until fragrant. Remove the pan from the heat.
• Add the ground beef to a large bowl with the cooked onion and garlic, bread crumbs, Club House® Taco Seasoning, eggs, and ½ cup taco sauce. Mix until well combined.
• Divide the beef mixture into 12 4-ounce balls.
• Grease a muffin tin with nonstick spray. Gently press the tortillas into each muffin cup, making mini bowls. Place a meatloaf ball in each bowl and top each with 1 teaspoon taco sauce.
• Bake the meatloaf muffins for 30 minutes, or until the internal temperature of the beef reaches 70°C (160°F). Let the muffins cool in the tin for 5 minutes.
• Remove the muffins from the tin. Serve with guacamole, salsa, shredded cheese, and sour cream for topping.
• Enjoy!

MEXICAN MEATLOAF

Steps:

• Preheat the oven to 375 degrees F.
• In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
• In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
• In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
• Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
• Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
• Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

MEXICAN MEATLOAF MUFFINS

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 12 muffin cup pan and set aside.
• Heat a larget skillet to medium high heat. Once hot add the oil, then the diced onion. Cook for 2-3 minutes, now toss in both diced peppers. Cook for an additional 4-5 minutes, or until lightly browned. Remove from heat.
• In a large bowl, mix together the ground beef, chorizo sausage, onion/pepper mixture, coconut flour, salt, cumin, and cayenne pepper. I find it's best to mix with my hands to ensure the mixture is well incorporated.
• In a smaller bowl, whisk the eggs. Add in the tomato paste, mustard, and cilantro. Pour this wet mixture into the meat, and continue to mix with your hands until well incorporated.
• Fill each muffin cup to the top with the meat mixture. Spoon about 1 tbsp salsa on top. Transfer the muffin pan to the oven and bake for 22-24 minutes.
• Remove from the oven. Serve hot with additional cilantro, salsa, and whatever additional condiments you like. Avocados or guacamole also work well!

MEAT LOAF MUFFINS

Steps:

• Preheat oven to 375°. Mix the first 5 ingredients. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of 12 ungreased muffin cups., Bake 15 minutes. Brush tops with 3 tablespoons ketchup; bake until a thermometer reads 160°, 5-7 minutes. If desired, serve with additional ketchup. , Freeze option: Bake meat loaves without ketchup; cover and freeze on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight freezer container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Spread with ketchup. Bake in a preheated 350° oven until heated through.

MEATLOAF MUFFINS

Steps:

• Combine all ingredients in a large bowl& mix until well blended- do not over mix.
• Place a 2 inch wide parchment strip across each mould of the muffin tin, coming up from each side by about 2 inches.
• This will be used for unmoulding after they are cooked.
• Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.
• Brush with BBQ sauce& bake in a preheated 350F oven for 15- 20 mins (or until meat thermometer reaches 160F), brushing occasionally with more BBQ sauce.

MEXICAN MEAT LOAF

Steps:

• In a large bowl, combine the first seven ingredients. Add beef and mix well. Pat into a greased 8x4-in. loaf pan. , Bake, uncovered, at 350° for 1 hour or a thermometer reaches 160°. Top with warm picante sauce.

MEATLOAF MUFFINS:

Steps:

• Preheat oven to 350 degrees.
• Spray a muffin pan with veggie oil spray.
• In a medium bowl, combine all ingredients well.
• Press mixture evenly into muffin cups.
• Bake for 25-30 minutes or until no longer pink inside.
• Let stand 2 minutes before removing from pan.
• Perfect portions and faster cooking!
• Great for freezing!

CHEESY MINI MEATLOAVES WITH SALSA

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients with 1 cup cheese and 1/2 cup salsa just until blended.
• Press into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each mini meatloaf. Place muffin pan on foil-covered baking sheet.
• Bake 20 to 25 min. or until meatloaves are done (160°F). Top with remaining salsa and cheese; bake 3 min. or until cheese is melted.

MEXICAN TACO MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Thoroughly combine beef, tortilla chips, pepper Jack cheese, onion, and taco seasoning in a bowl.
• Whisk eggs, milk, and taco sauce together in a separate bowl. Add to meat mixture and stir until well combined.
• Press mixture into a 9x5-inch loaf pan and top with a strip of taco sauce down the center.
• Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes.

MINI MEATLOAVES - 3 VARIATIONS - KRAFT FOOD AND FAMILY MAGAZINE

Steps:

• Pre-heat oven to 375°F.
• Mix ground beef, stuffing mix, water, and the powder ingredient from the variation you chose.
• Press into 12 muffin cups sprayed with cooking spray.
• Make an indentation in center of each meatloaf. With spoon fill indentation with sauce (from chosen variation).
• Bake 30 min or until cooked through. Top with cheese, continue baking 5 minutes or until cheese is melted.

MEXICAN MEATLOAF

Steps:

• Combine first 9 ingredients and place in lightly greased loaf pan.
• Bake at 375 for 40 minutes or until done.
• During last 10 minutes of baking, spoon desired amount of picante sauce over loaf and sprinkle with cheese.
• Garnish with sour cream and cilantro, if desired.