Name: Mexican Meatloaf Muffins
Prep time: 10 s
Cook time: 25 s
Total time: 35 s
Yield: 10
Ingredients: 3 pounds lean ground beef; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 2 large eggs; 1/2 cup ketchup; 2 cups quick oats; 2 packets (1.25 ounces each) taco seasoning mix; 1 teaspoon ground black pepper; 1 tablespoon dried parsley (optional); Shredded lettuceshredded cheddar cheesechopped tomatoes (optional)

MAKE IT

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.