Mexi Meatloaf Muffins
Ingredients
The muffins
-
1
teaspoon
chili oil
-
½
cup
diced onion
-
½
cup
shredded carrot
-
1
clove
garlic, 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
large
eggs
-
½
cup
plain bread crumbs
-
1 ½
lbs
95% lean ground beef
-
2
tablespoons
taco sauce
The topping
Instructions
- Preheat the oven to 350°F and prepare a 12-cup muffin tin with cooking spray.
- Heat chili oil in a skillet over medium heat and sauté onions, carrots, and garlic until softened.
- In a large mixing bowl, combine salt, black pepper, cayenne, oregano, paprika, cumin, and chili powder.
- Add the softened vegetables, salsa, eggs, and bread crumbs to the bowl and mix well.
- Incorporate the ground beef into the mixture until combined.
- Divide the meat mixture evenly among the muffin cups and drizzle taco sauce on top of each muffin.
- Bake for about 25 minutes until cooked through, then allow to cool for 5 minutes.
- Top each muffin with guacamole before serving.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
138
Total fat
6g
Total carbohydrates
7g
Total protein
14g
Sodium
20mg
Cholesterol
20mg
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