Big Batch Mini Mexican Meat Loaves


Comfort food with a twist! This make-ahead big batch beef recipe takes the stress out of the weeknight rush. Just 10-12 minutes from the freezer and a delicious meal is on the table fast!

Big Batch Mini Mexican Meat Loaves
Serves: Makes 24
  • 1 ½ cups bread crumbs
  • 4 eggs
  • 1 cup salsa
  • 2 tbsp chili powder
  • 2 tsp oregano
  • 2 tsp onion powder
  • ½ tsp salt
  • 1 can (19 oz/540 mL) can of black beans, drained and rinsed
  • 3lb (1.4 kg) Lean Ground Beef
  1. 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.
  2. 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.
  3. 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.
  4. 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 oven and cook for 10 to12 minutes or until hot throughout or microwave for 3 to 4 minutes on HIGH until hot throughout.
    Per serving: 163 calories, fat 7 g, sodium 2.6 mg, carbohydrate 10.2 g, fibre 2.4 g, sugars 1.1, protein 14.5 g. %DV: zinc 32%, iron 15%, vitamin B12 60%, calcium 4% DV



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