This week I’m giving meatloaf a South-of-the-Border spin in my Mini Mexican Meatloaves.
The secret to these meatloaves is replacing the usual binder with crushed corn chips. I used Fritos, but you can use tortilla chips or Doritos if you have them on hand.
I used extra lean ground beef when testing the recipe, but ground chicken or turkey also can be used.
The loaves are zesty from a little salsa and chili powder. Taco sauce can be substituted for the salsa and taco seasoning for the chili powder.
When the loaves are almost done, they’re removed from the oven and sprinkled with a little shredded cheese. Then they go back into the oven to melt the cheese. During the final minutes in the oven, you can whip up a simple little topping – a combination of sour cream and salsa.
Sides of packaged Mexican rice and a grape tomato salad can complete your menu.
WHAT’S FOR SUPPER: MINI MEXICAN MEATLOAVES
1 egg, lightly beaten
2 cups corn chips, tortilla chips or Doritos, finely crushed
1/3 cup salsa, plus ½ cup for sauce
2 teaspoons chili powder
½ teaspoon salt
1½ pounds lean ground beef
½ cup shredded reduced-fat sharp cheddar cheese
½ cup reduced-fat sour cream
Preheat oven to 400 degrees.
Spray a baking sheet or pan with nonstick cooking spray and set aside.
Combine egg, corn chips, 1/3 cup of salsa, chili powder, salt and ground beef in a medium bowl.
Divide into 4 equal portions and shape into loaves and place in the prepared dish.
Bake for 25 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake 5 minutes more, until cheese melts.
Combine the remaining ½ cup salsa with the sour cream. Serve with the mini meatloaves.
Makes 4 servings.