Meatloaf Mexi Meatloaf Muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 teaspoon chili oil (you can find it in the Asian ingredient aisle near the sesame oil)
½ cup diced onion
½ cup shredded carrot
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
½ teaspoon paprika
¾ teaspoon ground cumin
2 teaspoons chili powder
½ cup chunky salsa
2 eggs
½ cup plain bread crumbs
1 ½ lbs 95% lean ground beef
2 tablespoons taco sauce
8 tablespoons guacamole (optional)
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Directions: |
Directions:Pre-heat oven to 350º. Lightly mist a 12 cup muffin tin with cooking spray and set aside. In a small skillet, bring chili oil to medium heat. Add 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 (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. |
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Number Of
Servings: |
Number Of
Servings:12 muffins |
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Notes: |
Personal
Notes: Nutrition Information: 138 calories, 7g carbs, 1g sugars, 6g fat, 2g saturated fat, 14g protein, 1g fiber
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