Ingredients

1 lb 85 % lean ground beef
3/4 cup canned kidney beans , drained and rinsed
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons ground cumin
3/4 cup chunky salsa ( mild or hot to taste )
1/2 cup cornmeal
2 eggs
3/4 cup sharp cheddar cheese , finely ground
sour cream ( to garnish )
The Cupcake Pan Mexican Meatloaf is a twist on the traditional meatloaf recipe that incorporates authentic Mexican flavors. The dish comes together in no time, thanks to the use of a cupcake pan instead of a large loaf pan. The individual servings make for a fun and unique presentation that is sure to impress. Featuring flavorful beef seasoned with cumin and chunky salsa, this recipe will be a hit with the whole family. The addition of cornmeal gives it an interesting texture and adds to the richness of this savory dish. Top each muffin with a dollop of sour cream to balance out the heat of the salsa.

Instructions

1.Preheat oven to 375°F.
2.Combine the ground beef, kidney beans, salt, pepper, cumin, and salsa in a large bowl. Mix well.
3.Stir in cornmeal and eggs until combined.
4.Coat muffin cups with cooking spray. Divide the mixture into the cups. Press the cheese on top of each muffin.
5.Bake until fully cooked, for about 30 minutes.
6.Allow the meatloaf to cool in the pan for about 5 minutes before removing.
7.Serve with a dollop of sour cream on top of each muffin.

PROS

The Cupcake Pan Mexican Meatloaf is a delicious, easy-to-make meal that is perfect for a family dinner or entertaining guests.

The individual meatloaves are great for portion control and make for easy leftovers.

CONS

This dish is not suited for vegetarians or people avoiding the meat.

It might take time to prepare the meat mixture properly to get the desired taste.

HEALTH & BENEFITS

The Cupcake Pan Mexican Meatloaf is rich in protein from the beef and beans. It also contains cornmeal, which helps to reduce cholesterol levels in the body.
The cumin in this recipe has been linked to promoting digestion and reducing inflammation.

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