Envisioning Tiny Meatloaves

When I saw the title of this recipe I envisioned little loaf shaped meatloaves. It kinda turned out into meatballs. I’m not sure where that dividing line is, but in any case, they were excellent.

Mini Tex-Mex Meatloaves

Cheesy and filling!

Really not too much to this dish.

Spices, egg and the meat.

Into the muffin tins.

Savory and excellent!

Mini Tex-Mex Meatloaves

Servings: Servings: 6

Ingredients:

MEATLOAVES 1-1/2 Pound(s) Lean Ground Beef 3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked) 1/2 Cup(s) mild chunky salsa 1/4 Cup(s) chopped fresh cilantro 1 Egg, lightly beaten 2 Teaspoon(s) chili powder 1-1/2 Teaspoon(s) ground cumin 1/2 Teaspoon(s) salt (optional)

TOPPINGS 3/4 Cup(s) mild chunky salsa 3/4 Cup(s) (3 ounces) shredded cheddar cheese

Directions:

Heat oven to 400ºF. For meatloves, combine all ingredients fin large bowl, mixing lightly but thoroughly. Press approximately 1/3 cup beef mixture into each of 12 medium muffin cups. Bake 15 to 20 minutes to medium (160°) doneness until not pink in center and juices show no pink color. Remove meatloaves from oven. Top each meatloaf with 1 tablespoon salsa and 1 tablespoon cheese. Return to oven; continue baking 3 minutes or until cheese is melted. Use narrow metal spatula or knife to loosen and then lift meatloaves from pan.

Source: http://www.quakeroats.com/cooking-and-recipe/mini-tex-mex-meatloaves.aspx