Enchilada Meat Loaf Muffins Recipe

Enchilada Meat Loaf Muffins Recipe

Ingredients

Makes 6 :Servings

Prep: 5 minutes

Cooking Time: 15 minutes

Serving size 2 muffins

Calories 222 Protein 22 g Carbohydrates 9 g Fat 10 g Fiber 2 g Sugar 1 g Sodium 241 mg

• 2/3 cup cooked quinoa
• 1 pound 96% lean ground beef or 93% lean ground turkey
• 1 egg white, lightly beaten
• 1/3 cup canned corn, rinsed and drained
• 1/3 cup diced red onion
• 1/3 cup chopped and tightly packed fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• pinch of black pepper
• 1 teaspoon cayenne pepper (optional, if you like a lot of heat)
• olive oil spray
• 2/3 cup red or green enchilada sauce
• 3/4 cup shredded reduced-fat cheddar, mozzarella, or Colby jack cheese
• garnish: finely sliced green onion, sliced jalapeno, cracked black pepper

Method

1. Preheat the oven to 400°F
2. Combine the quinoa, ground beef, egg white, corn, onion, cilantro, cumin, chili powder, oregano, black pepper, and cayenne (if using) in a large bowl
3. Using your hands or a rubber spatula, thoroughly mixing
4. Spray a muffin tin with olive oil, then divide the mixture evenly among the 12 muffin molds
5. Bake for 15 to 20 minutes, until the meat has browned on top
6. Remove the pan from the oven and add a little less than 1 tablespoon of the enchilada sauce on top of each muffin, followed by about 1 tablespoon of the cheese
7. Bake for an additional 3 to 5 minutes, until the cheese has melted and is slightly browned
8. Garnish with green onions and sliced jalapeno if desired
9. Allow the mini meat loaves to cool slightly before removing from the pan so that they do not break apart
10. Repeat

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