Mexican Mini Meatloaves

Happy Friday Eve all!  I am hard at work putting together our donations list with pictures for The Great Fundraising Act.  So, tonight’s post is from the archives and is one of my FAVORITE meatloaf recipes of all time (aside from those Burgers Without A Bun 😉  I am pretty sure it’s because they are slightly spicy and have CHIPS in them!  If you are looking to mix things up, literally, give these a whirl!  See you all tomorrow!

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This is not your average meatloaf recipe.  I spiced up a Classic Meatloaf recipe by adding a little jalapeño, salsa and tortilla chips.  The result is an amazing Tex-Mex Protein Packed mini meatloaf that is lean, healthy and loaded with sweet spicy flavor.  The tortillas give it a tamale pie flavor that I LOVE.  These Mini Mexican Meatloaves make the perfect main dish or snack and they freeze well too.  Serve them up with your favorite roasted garlic mashed potatoes and crispy string beans.

MEXICAN MINI MEATLOVES

INGREDIENTS:

1/2 sweet onion, diced

1/2 bell pepper, diced

1 clove garlic, minced

1/2 jalapeño, minced (optional)

Nonstick Cooking Spray

1 pound extra-lean 96% ground beef or turkey

1 small bag Food Should Taste Good tortilla chips, crushed into crumbs (1/2 cup)

6 tablespoons store-bought medium-hot salsa, plus more for serving

1 large egg

1 tsp good quality sea salt

1/4 tsp freshly ground black pepper

6 Tbsp Ketchup

INSTRUCTIONS:

1.  Preheat the oven to 400°.  Spray a small nonstick skillet with nonstick spray and heat over medium heat.  Add the onion through jalepeno and cook until soft, about 5 minutes.

2.  Meanwhile, line a baking sheet with parchment paper. In a medium bowl, add the ground meat, tortilla chip crumbs, salsa, egg, sea salt salt and 1/4 teaspoon pepper.  Mix in the vegetable mixture. Add two tablespoons of ketchup and stir all until combined ~ it’s easiest to get your hands dirty.  Divide into 4 balls.

3.  Form each meat ball into a rectangle mini meatloaf and place on parchment paper. Repeat with the remaining meat mixture. Bake until firm to the touch and cooked through, about 25-30 minutes. During the last 5 minutes, top each meatloaf with 1 Tbsp of ketchup and return to oven to bake for the last 5 minutes.

4.  Serve the mini meatloaves with extra salsa or ketchup on the side.  Enjoy!

Nutritional information per serving, 1 mini meatloaf ( 6 points+ each!):

Calories 233.8, Total Fat 9.3 g, Saturated Fat 2.8 g, Polyunsaturated Fat 0.2 g, Monounsaturated Fat 0.5 g, Cholesterol 101.9 mg, Sodium 573.8 mg, Potassium 129.0 mg, Total Carbohydrate 16.0 g, Dietary Fiber 2.1 g, Sugars 4.3 g, Protein 21.4 g

NOTE:  These can be frozen for up to 6 months.  Just unthaw, microwave and enjoy.

STEP-BY-STEP:

I LOVE the ingredients and taste of the Food Should Taste Good Multi-Grain Cracker Chips, however, any tortilla chip would work perfectly.

I ventured out and used this Not So Smokin’ Hot Salsa that I received from Kristina as part of my TJ’s/Colorado Goodie Swap.  It’s pretty cool that her friend makes it and it’s sold in Whole Foods all over.  It’s interesting ~ it reminds me of a spicy V-Salsa

1.  Sauté your veggies.

2.  Crush your tortilla chips into crumbs.  I just used the bag and smashed away.

3.  Check out that COOL looking Himalayan PINK Sea Salt!  I LOVE it!

4.  Combine your ground meat with your salsa, veggie mixture, crushed tortillas, egg, sea salt and pepper.

5.  Add a tab of ketchup to MIX IN your meatloaf.

6.  Divide equally into 4 meatballs then shape into 4 rectangle mini meatloaves.

7.  Bake for 25-30 minutes, topping with 1 Tbsp of Ketchup during the last 5 minutes.

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Dig in and Enjoy your protein packed healthy Mexican Mini Meatloaves!