Mexican Meatloaf Muffins

Kids like their own mini version of everything big so we made mini meatloaf muffins. They're easy to eat and baked in a muffin tin topped with cheese and salsa.

You’ll Need

  • 2 Tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 1 lb ground turkey (or pork)
  • 1 carrot, shredded
  • 1 cup fresh spinach, finely chopped
  • ¾ cup whole wheat bread crumbs
  • ¼ cup parmesan cheese
  • 1 egg, lightly beaten
  • 1 tsp Kosher salt
  • ½ tsp freshly ground pepper
  • ½ cup salsa
  • ½ cup ketchup
  • 1 Tbsp Dijon mustard
  • 3 Tbsp brown sugar
  • 1 cup shredded cheddar cheese

Prep and Cook

  • Preheat oven to 350 degrees.
  • Using a cooking spray or cooking oil, lightly grease a 12 cup muffin tin.
  • In a small bowl, mix together salsa, ketchup, mustard and brown sugar and set aside.
  • Cook onions and garlic in olive oil in a small skillet, over medium heat, stirring occasionally, until softened, about 10 minutes.
  • Remove from heat and let cool.
  • In a large mixing bowl, combine beef, turkey, carrot, spinach, bread crumbs, parmesan cheese, egg, salt and pepper, using a fork or your hands to mix until combined.
  • Stir in onion mixture.
  • Fill each muffin tin to the top with the meatloaf mixture and top with salsa sauce.
  • Bake meatloaf muffins in the centre of the oven for approximately 20 minutes or until cooked through.
  • Five minutes before they are finished, sprinkle meatloaf muffins with shredded cheese.


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