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Mexi Meatloaf Muffins Recipe

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This recipe for Mexi Meatloaf Muffins, by , is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ruby Barnes

Category:
Category:

Ingredients:  
Ingredients:  
1 teaspoon chili oil (you can find it in the Asian ingredient aisle near the sesame oil)
cup diced onion
cup shredded carrot
1 garlic clove, minced
teaspoon salt
teaspoon black pepper
teaspoon cayenne pepper
teaspoon dried oregano
teaspoon paprika
teaspoon ground cumin
2 teaspoons chili powder
cup chunky salsa
2 eggs
cup plain bread crumbs
1 lbs 95% lean ground beef
2 tablespoons taco sauce
8 tablespoons guacamole (optional)

Directions:
Directions:
Pre-heat oven to 350. 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 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.

Number Of Servings:
Number Of Servings:
12 muffins
Personal Notes:
Personal Notes:
Nutrition Information: 138 calories, 7g carbs, 1g sugars, 6g fat, 2g saturated fat, 14g protein, 1g fiber

 

 

 

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