Mexican Meatloaf Muffins
Entrees

Mexican Meatloaf Muffins

CARNATION® MILKS
Mexican Meatloaf Muffins
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
10 min
Recipe Info - Cook Time
Cook 
25 min
Recipe Info - Serving Size
Servings
10 servings (or 20 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 are a fun and convenient twist on a classic dish. Made with flavorful taco seasoning, they bring a delightful Mexican flair to your table. Perfectly portioned in muffin cups, these meatloaf muffins are ideal for quick lunches or dinners. Not only are they kid-friendly, but they also make meal prep a breeze—cook once and enjoy twice by freezing half for later.

Elevate your meals effortlessly with this Quick & Easy recipe from CARNATION® MILKS. Adding NESTLÉ® CARNATION® Evaporated Milk to the mix brings a unique creaminess to the meatloaf, ensuring every bite is moist and delicious. Optional toppings like shredded lettuce, shredded cheddar cheese, and chopped tomatoes provide a fresh, vibrant finish to these savory muffins.

In just under an hour, you can serve up a Main Course that's rich in flavor yet simple to prepare. Ideal for busy weeknights or relaxed weekends, these muffins are a Main Entree that promises to be a family favorite, delivering a satisfying source of protein without the fuss. Enjoy these Main Dishes any time you crave a hearty meal that's sure to please everyone's palate.

INGREDIENTS

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KEY INGREDIENTS

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Canned Milk

(12 oz)

MAKE IT

Instrucciones En Español

Step 1

Preheat oven to 350º F.

Step 2

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.

Step 3

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

Step 4

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.

INGREDIENTS

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