Mexican Meatloaf Cupcakes

 3 Smartpoints

Ingredients

1 pound extra lean ground beef (96%) or ground turkey, see shopping tips
1 cup onions, diced into small pieces
½ cup red bell pepper, diced into small pieces
½ cup corn (cut off the cob) or frozen and thawed
½ cup salsa, I love Pace Chunky Salsa (medium) or use your favorite
¼ cup cornmeal or 1 ounce (~⅓ cup) reduced-fat tortilla chips, crushed into crumbs, see shopping tips
1 egg, I like using Egg-Land’s Best eggs
¼ teaspoon salt
Fresh ground black pepper, to taste
½ cup salsa for topping the meatloaf before baking

Ingredients for Topping:


¼ cup mashed avocado, about ½ avocado
2 teaspoons salsa
Dash of salt and pepper
¼ cup salsa
2 tablespoons  fat-free sour cream

Instructions

1. Preheat oven to 350 degrees.  Coat a 12-cup, regular size muffin tin with cooking spray.

2. In a large bowl, combine beef, onions, red bell pepper, corn, ½ cup salsa, cornmeal or crushed tortilla chips, egg, and a little salt and pepper. Mix well until thoroughly combined.

3. Divide meatloaf mixture into 10 muffin cups. Fill to top and level off.  I like to use a ⅓ cup measuring cup to fill each. Spread remaining ½ cup salsa evenly over the top of meatloaf muffins.  Add more, if desired.

4. Bake 40 minutes. Remove from oven and let stand for 5 minutes before removing from pan. Carefully remove with a spoon and place on paper towels to drain.

5. For topping: In a small bowl, mix together the mashed avocado, 2 teaspoons salsa, a little salt and pepper. Top each cupcake with 1 teaspoon guacamole and spread about ½ teaspoon salsa over the top. Drizzle each with about ½ teaspoon ranch dressing or sour cream.


Makes 10 meatloaf cupcakes

Nutrition info: for 1 meatloaf cupcake including toppings
107 calories, 3g fat, 1g sat.fat, 42mg chol, 10g prot, 8g carbs, 2g fiber, 323mg sod, 3g sugar

 3 Smartpoints

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