Mexican Meatloaf Cupcakes

In Main Dish, Recipes by Tanya2 Comments

mexicanmeatloafI was inspired to create this from a recipe I saw on the Weight Watchers site.  I started with their ideas and tweaked it some to make it my own.  FYI, although this is a “Mexican” meatloaf, it is not spicy.  It just has a more Mexican flavor to it from the enchilada sauce (instead of ketchup).  Enjoy! 

Mexican Meatloaf Cupcakes
 
Prep time
Cook time
Total time
 
Built in portion control with meatloaf cupcakes!
Author:
Recipe type: Main Dish
Serves: 6 meatloaf cupcakes
Ingredients
  • 1 lb extra lean Ground Beef (96/4)
  • ½ cup Mild Enchilada Sauce (for meatloaf)
  • 5 Tbsp fat-free egg substitute
  • 56g Cornbread Stuffing Mix
  • 4 oz can chopped Green Chiles
  • ½ tsp Onion Powder
  • ½ tsp Chili Powder
  • ¼ tsp Ground Cumin
  • 6 Tbsp Mild Enchilada Sauce (for topping)
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray a jumbo muffin tin with nonstick cooking spray.
  3. In a large bowl, combine all ingredients except the enchilada sauce.
  4. Add ½ cup enchilada sauce and mix well, using your hands to ensure the mixture is blended.
  5. Divide the meat mixture evenly among 6 muffin tins.
  6. Bake for 30-40 minutes.
  7. Top with remaining enchilada sauce (1 Tbsp per muffin) and bake an additional 5 minutes.
Notes
4 Points+

MAKE AHEAD INSTRUCTIONS:
To Freeze, allow meatloaf to mostly cool.
Put meatloaf cupcakes on a plate or baking sheet and freeze for a couple hours.
Place each meatloaf into it's own plastic bag (or wrap in saran wrap).
Put all servings into a large, labeled freezer bag.
Nutrition Information
Serving size: 1 meatloaf Calories: 161 Fat: 3 Carbohydrates: 11 Fiber: .7 Protein: 18
 

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