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Monday, October 20, 2014

Not Your Mom's Meatloaf . .

Not Your Mom's Meatloaf . . .

My family -- especially the kids --- loves anything that has a Mexican "theme" to it, for dinner. 
 
Maybe it is that they absolutely love "queso"?  I mean, LOVE.  Though, I don't really serve that at home, and that isn't part of this meal.  I digress.   
 
These Meatloaf Mexi-Muffins are easy, a little more fun than your Mom's meatloaf of yesteryear, and they take a lot less time to cook, too.  Bonus:  they are 21 Day Fix-approved!
 
Meatloaf Mexi-Muffins
 
2 lb. lean ground beef
2 eggs
2 tbsp. chili powder
4 tsp. ground cumin
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. oregano
1 tsp. smoked paprika
Pink Himalayan salt, as desired
1/2 cup organic or fresh salsa
1/2 cup (two blue containers) shredded sharp cheddar cheese
And, 1-1/2 cups shredded sharp cheddar cheese (for Meatloaf Mexi-Muffin topping)
 
Preheat oven to 375 degrees.
 
Mix all ingredients -- EXCEPT for the 1-1/2 cups cheese -- well by hand or in a KitchenAid stand mixer until just combined. 
 
 
 
Spray muffin pan with coconut oil (I love Trader Joe's brand) cooking spray.  Divide meatloaf mixture into 8 portions (I used my red container to do this), shape into balls, and plop into your prepared muffin pan. 
 
 
 
Bake in the oven for 25 minutes.  Remove from oven, and top evenly with the remaining shredded cheese.  Bake for an additional 5 minutes, or until cheese is melted. 
 
Serve with your choice of reduced-fat sour cream (or plain Greek yogurt), and fresh avocado.
 
Enjoy!
 
 
 
(21 Day Fixers:  Each Meatloaf Mexi-Muffin = 1 red and 1 blue container.)

*If you are feeling extra-daring when preparing these for your family, finely mince an onion and a red pepper and toss them into the meatloaf mixture as well -- a few added veggies never hurt anyone!
 
**I may also try adding finely-crushed whole-wheat tortilla chips to these too the next time I make them.

If you would like to participate in one of my monthly 21 Day Fix online accountability groups, get in touch with me here, or email me directly at chrispechulis@gmail.com!
 
ALL THE BEST,

13 comments:

  1. What is the serving size and what containers?

    ReplyDelete
    Replies
    1. (21 Day Fixers: Each Meatloaf Mexi-Muffin = 1 red and 1 blue container.)

      Delete
  2. These seem like a tasty idea! Did you use a regular 12 muffin tin or the larger muffin pan?

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  3. I'm in the process of making these, but if I only made 8 regular sized muffins they would be toppling over. Am I doing something wrong?

    ReplyDelete
    Replies
    1. Same here. I filled 12 muffin cups and still had enough to make 6 meatballs

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    2. Same here. I filled 12 muffin cups and still had enough to make 6 meatballs

      Delete
  4. I see that you have potatoes as a side. Are those red potatoes and do you have a recipe for them? Thank you!

    ReplyDelete
  5. I see that you have potatoes as a side. Are those red potatoes and do you have a recipe for them? Thank you!

    ReplyDelete
    Replies
    1. Hello! I simply roasted then in the oven with a little olive oil, and some salt, pepper, and other spices. :)

      Delete
  6. Is a serving just one muffin (21 day fixer here) :)

    ReplyDelete
  7. OMG!! These were the best meatloaf muffins ever! I usually make my meatloaf cupcakes with a bunch of sugar and other processed garbage so I wasn't sure how they would go over with the family but they were a huge hit! I served them with Roasted Potatoes with Olive Oil and Cilantro and it came out amazing! Thank you so much for sharing this recipe!!

    ReplyDelete
  8. 3 Researches SHOW How Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually get rid of fat by eating coconut fat (including coconut milk, coconut cream and coconut oil).

    These 3 studies from big medicinal magazines are sure to turn the traditional nutrition world upside down!

    ReplyDelete