Ingredients
- 1 1/2 cups bread crumbs
- 4 eggs
- 1 cup salsa
- 2 Tbsp chili powder
- 2 tsp oregano
- 2 tsp onion powder
- 1/2 tsp salt
- 19 oz can of black beans, drained and rinsed
- 3 lb lean ground beef
Instructions
- Spray two, 12-cup muffin tins with non-stick spray; set aside. Mix together the bread crumbs, eggs, salsa, chili powder, oregano, onion powder and salt in a large bowl until everything is well combined. Add the black beans and ground beef and use your hands to mix everything together.
- Form the mixture into 24 equal meatballs then place them into the two, 12 muffin cup pans. Use a damp hand to firmly press the meatballs down so they are flat on top.
- Bake in a 400˚F oven for 20 minutes, testing that a digital instant-read thermometer reads 160˚F (70˚C) when inserted into the centre of several meatloaves. Remove from the oven and allow meat loaves to cool for 5 minutes. Use a knife to loosen the meatloaves from the pan, remove gently and serve with sour cream, salsa and grated cheese.
- Store extra meatloaves covered in the fridge for up to 3 days or wrap each individually and freeze in sealed container for up to 3 months. To reheat from frozen: place in a 350˚F (180˚C) oven and cook for 10 to 12 minutes or until hot throughout or microwave for 3 to 4 minutes on HIGH until hot throughout.
Video
Nutrition Facts
Big Batch Mini Mexican Meat Loaves
Serving Size
1
Amount per Serving
Calories
143
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
62
mg
21
%
Sodium
322
mg
14
%
Potassium
336
mg
10
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
16
g
32
%
Vitamin A
299
IU
6
%
Vitamin C
1
mg
1
%
Calcium
39
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.