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!
Recipe type: Main Dish
Serves: 6 meatloaf cupcakes
  • 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)
  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.
4 Points+

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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