These tiny Mexican Meatloaf portions are packed with flavor and the perfect size for kids – mix up your regular meatloaf with this fresh new recipe!
A lot of people seem to have an aversion to meatloaf. For some reason they didn’t like it growing up, so they have bad memories. Or maybe they just don’t like the way ‘meatloaf’ sounds- or mostly just the ‘loaf’ part of it. The sad thing about that, is that meatloaf can be so delicious and full of a lot of good nutrition! We do eat with our eyes first, and meatloaf is really hard to make look good. We decided to make this meatloaf recipe in small portions by baking them in a muffin tin. Their small size makes them much more appealing! Also we love that the portion size is great for small kids, but also big kids and adults can eat two (or three) depending on how hungry they are and how much food they need!
What makes Mexican Meatloaf different from regular meatloaf? The spices and flavors! If you love the savory and subtle combination of cumin, chili powder and oregano, then you will love Mexican Meatloaf. These spices gives this recipe an amazing flavor without being too spicy for kids. We think it is important to introduce our kids to lots of different flavor combinations to help them become adventurous eaters. This recipe is perfect for that. We love to top these with cool and creamy Greek yogurt and fresh pico to balance the heaviness of the meat.
Muffin Tin Cooking
We love cooking all sorts of foods in a muffin tin because they make delicious, perfect-portioned, and such cute looking food. Sweet, savory, breakfast, and dinner can call be cooked in a muffin tin. These are some of our favorite recipes:
How to Make Mexican Meatloaf
Basically this is one of those recipes where you literally just throw everything together. But there are always a few tips that are good to know when you are making a recipe you haven’t tried.
- Always mix meatloaf with your hands. Why? Because if you try to mix it with a mixer, it will turn out solid and tough. It seems weird to think about wanting a meatloaf to be light, but you actually do! You want it to have a little airiness and good texture.
- Lightly coat your hands with just a bit of oil. This will help prevent the meat from sticking to your hands- which you definitely don’t want to happen. Trust me on this one.
- Let your meatloaf rest for about 10 minutes before slicing. It will hold together better and keep more juices and moisture.
Mini Mexican Meatloaves
- 1 pound turkey, ground
- 1 tablespoon diced green chilies, canned
- 3/4 cup bread crumbs, seasoned
- 3 clove garlic
- 4 teaspoon oregano, dried
- 1 1/2 teaspoon chili powder
- 1 1/2 tablespoon cumin, ground
- 1 teaspoon salt
- 2 medium tomato, red
- 1 medium onion
- 2 sprigs cilantro
- 1 stalk green onion
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1 cup yogurt, plain
- Preheat oven to 350 degrees F. Spray a muffin tin with nonstick cooking spray.
- Mix ground turkey, chilies, bread crumbs, garlic, oregano, chili powder, cumin and salt in a medium bowl until well blended. Add the turkey mixture to the muffin tins. Bake for 25-30 minutes until lightly browned and cooked through.
- Meanwhile, dice tomatoes, finely chop onion, cilantro and green onion. Place in a mixing bowl and season with garlic powder, salt and pepper. Cover and place in the refrigerator until ready to serve.