September 27, 2016

In keeping with my theory that dinner need not be a serious affair, may I introduce you to Mexican Mini Meatloaves?  They're fun.  And easy.  And delicious.  Tonight I whipped these up and served them with a fresh avocado, tomato and red onion salad.  For the salad dressing, I pulled out the blender and pulverized some olive oil, white balsamic vinegar, the juice of one lime, a handful of fresh cilantro and a little salt.  The salad was amazing.  Now back to these meaty little beauties.  Don't over think the process.  It's not rocket science and you don't necessarily need a recipe, although for the sake of my rule-following friends I'll provide one.  It's actually more of a guideline than a recipe.

Mexican Mini Meatloves

1 1/2 lbs. ground beef

1 envelope taco seasoning mix

1 small can diced green chilies

1 cup shredded pepper jack cheese, plus more for sprinkling

1 egg

1/2 chopped onion

1 Tbsp. sriracha sauce

1 tsp. salt

1/2 tsp. pepper

1 jar salsa

chopped fresh cilantro

Preheat oven to 375 degrees.  In a large bowl, combine all ingredients.  Using your hands, form the meat mixture into balls and divide them evenly between the 12 cups of a non stick muffin pan.  Gently press the balls into the cups and create an indentation in the top of each meatball.  Place a spoonful of salsa on top of each meatball.  Bake for 25 minutes.  Using a spoon, scoop each mini meat loaf from the pan and place on a paper towel to drain the grease.  Sprinkle the meatballs with a little more shredded cheese and fresh cilantro.  Makes 4 servings



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