Mexi Meatloaf Muffins Emily Bites Recipes

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 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.

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 MEATLOAF MINIS

Steps:

• Heat oven to 375°F.
• Mix first 4 ingredients just until blended; press into 12 muffin pan cups sprayed with cooking spray.
• Use back of spoon to make indentation in center of each meatloaf; fill with salsa.
• Bake 30 min. or until meatloaves are done (160ºF). Top with cheese; bake 5 min. or until melted.

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 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.

MEXICAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix thoroughly the ground beef and taco seasoning; set aside. In a medium saucepan, heat the refried beans over medium low heat until they are completely heated through.
• Place the ground beef mixture on a large piece of foil. Press the mixture into an approximately 1 inch thick square shape. Spread the refried beans evenly over the top of the flattened beef. Layer the flour tortillas on top of the refried beans, trimming the edges to fit the square. Layer tortillas with salsa and Cheddar cheese, staying 1/2 to 1 inch away from edges of the square.
• Gently roll the layered beef into a Swiss roll shape, pressing and compacting the loaf as you go. Pinch and seal the edges. Wrap in the foil and seal.
• Bake in preheated oven 40 to 45 minutes, or until no longer pink in the center. Cut loaf in half to test for doneness, if necessary.

TACO-MEATLOAF MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, ground pork, Cheddar cheese, corn chips, salsa, egg, taco seasoning mix, salt, and pepper in a large bowl; mix until well combined. Form mixture into 12 equally-sized balls and press into a 12-cup muffin tin. Baste each "muffin" with taco sauce to coat.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let cool 5 minutes before serving.