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Mexican Meatloaf Muffins

Baked in muffin cups, these tasty Mexican Meatloaf Muffins get an extra taste sensation from the taco seasoning. These are the perfect size to freeze and serve to kids of all ages.

Feed your family twice, but only cook once! This recipe is already doubled. Just serve your family half and freeze the rest. Ready in less than one hour.

Mexican Meatloaf Muffins
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    10
    servings (or 20 muffins
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Ingredients

  • 3 lbs. lean ground beef
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs
  • 1/2 cup ketchup
  • 2 cups quick oats
  • 2 pkts. (1.25 oz. each) taco seasoning mix
  • 1 teaspoon ground black pepper
  • 1 tablespoon dried parsley (optional)
  • Shredded lettuce, shredded cheddar cheese, chopped tomatoes (optional)

Instructions

PREHEAT oven to 350º F.

COMBINE ground beef, evaporated milk, eggs, ketchup, quick oats, taco seasoning, black pepper and parsley in large bowl until just mixed. Divide meat mixture into 20 ungreased muffin cups; mound tops slightly.

BAKE for 25 to 30 minutes or until no longer pink in center. Cool for 5 minutes before removing from muffin cups.

SERVE half the meatloaf muffins over lettuce, cheese and tomatoes, if desired. Makes enough for two 5-serving meals or 20 muffins.

TIPS:
• Freeze half the meatloaf muffins for another meal. Wrap each in freezer wrap; freeze. To reheat, microwave unwrapped frozen meatloaf muffin on HIGH (100% power) for 2 minutes. If thawed, microwave for 1 minute.
• Meat Loaf mixture can be divided into two ungreased 8 x 4-inch loaf pans instead of muffin cups. Bake for 55 to 60 minutes or until no longer pink in center.
• Serve taco sauce along with the muffins.
• For a more “comfort food” type meal, serve with mashed potatoes. Slice and serve on a dinner roll or wrapped in a flour tortilla. These are quite portable, great for school lunches along with a packet of ketchup.