Mexican Meatloaf Muffins

Honestly, I have no idea on what to write here today, these are delicious and I feel like I am failing them by not having any words for them. Meatloaf is definitely one of those quintessential comfort foods, it is basically a ginormous meatball. I have a couple other meatloaf recipes, my Turkey Bacon Meatloaf and as delicious as that is, it takes a bit of time and effort. The other one is my Mini Thanksgiving Meatloaves, I love that one because it is a small package and tastes just like fall.

I wanted to go in a completely different direction and make it a little smaller for my kids to be excited about. Because let’s be honest, meatloaf isn’t the cutest thing, definitely delicious, but calling them muffins or cupcakes helps with the PR on these babies. Plus I wanted them to be easy enough to whip up on a weeknight and easily freezeable. All meatloaves freeze like a dream but sometimes you just want a slice for lunch and you can’t really thaw a slice. This is the perfect option, take out one or two and you have an easy lunch or dinner! Adding Mexican flavors is always a safe bet for it to be enjoyed in Casa de Campbell too. So really, these made themselves and we all love them. I did a quick veggie saute for the side and it was delicious. It would be equally yum with spiced mashed sweet potatoes or something along those lines. What other ways do you try to get your kids to try foods???

Mexican Meatloaf Muffins

• 1/2 cup + 3 Tablespoons ketchup, divided

• 2 Tablespoons taco seasoning, divided

• 4 dashes hot sauce

• 1 Tablespoon oil

• 1 1/4 cup onion, diced (about 1 medium)

• 2 teaspoons minced garlic

• 3/4 cup bell pepper, diced (about 1 medium)

• 1 can (4 oz) diced green chiles

• 1/2 Tablespoon dried oregano

• 1 Tablespoon Onion Ranch Powder

• 1 pound ground beef

• 1 pound ground turkey

• 2 eggs, beaten

• 3/4 cup almond flour or 1/2 cup coconut flour for nut free

• 1 1/2 teaspoon salt

• 1/2 teaspoon pepper

- Preheat the oven to 350. Spray or brush a muffin tin with oil. Mix 1/2 cup of the ketchup, 1/2 Tablespoon taco seasoning, and hot sauce in a small bowl, set aside, this is the topping for the meatloaves.

- In a skillet, heat the oil at medium-high heat and add the onions, 1/2 teaspoon salt and a sprinkle of pepper and cook until they are browned. Add the garlic and peppers and saute for a few minutes before adding the can of diced chiles, cook for a minute. Remove from heat and let cool.

- Place the remaining ingredients in a large bowl with the cooled onion and pepper mix. Mix with your hands until all combined.

- Evenly divide the meatloaf mixture between the 12 muffin portions. Spread about 1/2 Tablespoon topping on each muffin. Bake for 25-30 minutes or until cooked through, internal temperature of 155.

Saute the onions, garlic, peppers, and chiles to soften them. This adds great flavor and moisture to the muffins.

Here is the bowl of everything you need for these meatloaves. Combining the two types of meats really adds depth of flavor and gives the turkey some much needed fat.

All mixed up and ready to put in those cute muffin holes.

I used a cookie scoop, the biggest one I have, and then flattened them with my hands. Its ok if they are taller than the edge, they will shrink as they cook.

Spread that spiced ketchup on top and get those suckers into the oven. They freeze beautifully as well so have these ready for nights you need it fast and simple. I served mine with a side of sauteed cauliflower rice mixed with zucchini and peppers, spiced with taco seasoning and salt and pepper, it look less than 10 minutes to whip up!