Mexi Meatloaf Muffins
Try this Mexi Meatloaf Muffins recipe, or contribute your own.
Try this Mexi Meatloaf Muffins recipe, or contribute your own.
- 2 eggs
- 1/2 teaspoon salt
- 1 garlic clove minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 teaspoons chili powder
- 1/2 cup diced onion
- 1/4 teaspoon cayenne pepper
- 1/2 cup shredded carrot
- 3/4 teaspoon ground cumin
- 1 teaspoon chili oil ( i find mine in the asian ingredient ai
- 1/2 cup chunky salsa (i used sabra medium homestyle salsa)
- 1/2 cup plain bread crumbs
- 1 1/2 lbs 95% lean ground beef
- 2 tablespoons taco sauce
- 8 tablespoons guacamole (i used sabra classic guacamole)
- Carbohydrate 4.23497579071158 g
- Cholesterol 0.816666666666667 mg
- Fat 0.40630580239265 g
- Fiber 0.46411926873468 g
- Protein 1.17030354857529 g
- Saturated Fat 0.156054917561017 g
- Serving Size 1 1 meatloaf muffin (92g)
- Sodium 66.0553320775105 mg
- Sugar 3.7708565219769 g
- Trans Fat 0.0509747830036686 g
- Calories 25 calories
Step-by-step
- Pre-heat the oven to 350.
- Lightly mist a 12 cup muffin tin with cooking spray and set aside.
- In a small skillet, bring the chili oil to medium heat.
- Add the onions, carrots and garlic and cook for about 4-5 minutes until vegetables are softened.
- Remove from heat.
- Combine the salt, black pepper, cayenne, oregano, paprika, cumin and chili powder in a large mixing bowl and stir together.
- Add the softened veggies from step 2, salsa, eggs and bread crumbs and stir together until well mixed.
- Add the ground beef and work together until combined (I use my hands for this step).
- Divide the meat mixture evenly amongst the 12 cups in the prepared muffin tin.
- Drizzle a ½ teaspoon of taco sauce over the top of each muffin.
- Bake for about 25 minutes until cooked through.
- Allow to cool for about 5 minutes.
- Top each meatloaf muffin with 2 teaspoons of guacamole and serve.
Mexi Meatloaf Muffins: A Weeknight Winner
As a working mom, time is my most precious commodity. Dinner preparation often feels like a race against the clock, a frantic dash between school pick-ups, extracurricular activities, and the ever-present mountain of laundry. So when I discovered this Mexi Meatloaf Muffin recipe, it was a revelation. It's quick, easy, and unbelievably delicious – a perfect solution for busy weeknights. Forget spending an hour slaving over a traditional meatloaf; these little muffins are ready in under an hour, leaving me more time to connect with my family and maybe even sneak in a well-deserved cup of tea before bedtime.
The beauty of this recipe lies in its simplicity and adaptability. It's incredibly versatile; you can easily adjust the spice level to suit your preferences, and the ingredients are readily available at most grocery stores. I love the vibrant flavors of the chili powder, cumin, and oregano, perfectly balanced by the coolness of the guacamole. My kids, who are notoriously picky eaters, gobble these muffins up, leaving me with a sense of accomplishment and a clean plate – a rare combination indeed! I often double the recipe, making enough for leftovers for lunch the next day, saving even more precious time.
Beyond the Recipe: A Busy Mom's Perspective
This recipe is more than just a meal; it's a testament to finding joy in the mundane. It’s a small act of self-care in a chaotic world. It’s about making the most of limited time, embracing efficiency, and finding creative ways to nourish my family without sacrificing quality or flavor. It’s about creating a mealtime ritual that fosters togetherness, rather than becoming another source of stress.
The process itself is therapeutic. The act of mixing the ingredients, the aroma of spices filling the kitchen, the satisfaction of seeing those little meatloaf muffins bake to perfection – it’s a small escape from the daily grind, a moment of quiet focus amidst the whirlwind of motherhood. And the end result? A delicious meal that brings my family together, creating memories that are far more valuable than any perfectly organized schedule.
Tips and Variations:
- Spice it up: Add a pinch of chipotle powder for an extra smoky kick.
- Veggie boost: Include finely diced bell peppers or zucchini to add extra nutrients.
- Cheese please: Sprinkle shredded cheddar or Monterey Jack cheese on top before baking for extra cheesy goodness.
- Make it a complete meal: Serve with a side of rice, black beans, or a fresh salad.
- Meal prepping: Prepare the meat mixture ahead of time and store it in the refrigerator until ready to bake.
This Mexi Meatloaf Muffin recipe is a true lifesaver for busy moms everywhere. It’s a quick, easy, and delicious meal that nourishes both body and soul. Try it out, and let me know what you think!
