Being Mrs. Pierce

Life as a wife, hiker, wanna-be chef, book-lover, traveler, and now, mom-to-be

Southwest Meatloaf Minis (New Recipe #99) December 7, 2013

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Last weekend I was in the mood for some comfort food, so I selected the Hungry Girl’s Southwest Meatloaf Minis for our Sunday night dinner. These meatloaves are a variation on the Hungry Girl’s Turkey and Veggie Meatloaf Minis, which we endearingly call “meat cupcakes” at our house. The southwest version nixes the broccoli slaw but adds black beans, corn, cheese, and a good deal of heat courtesy of the jalapeño peppers and cayenne.

 

I very much enjoyed the southwest meatloaf minis, but not quite as much as the original meat cupcakes. John and I gave the southwest version 3.5 stars. The meatloaves are good leftover, too. The recipe yielded 10 cupcakes, which was the perfect amount for 2 people for 2 dinners, as each night I ate 2 and John ate 3.  We did not add any of the listed optional toppings, although John did eat his meat cupcakes with a little extra ketchup.

 

Southwest Meatloaf Minis

½ cup diced red bell pepper
½ cup diced onion
1¼ lbs raw lean ground turkey (7% fat or less)
¾ cup canned crushed tomatoes
1/3 cup seeded and finely chopped jalapeño peppers
¼ cup quick-cooking oats
¼ cup fat-free liquid egg substitute
¼ cup frozen sweet corn kernels, thawed
¼ cup canned black beans, drained and rinsed
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper
3 TB ketchup
¼ cup shredded reduced-fat Mexican-blend cheese
Optional toppings: salsa, fat-free or light sour cream, hot sauce

1. Preheat oven to 350°F. Line 10 cups of a 12-cup muffin pan with foil baking cups, or spray them with nonstick spray.

2. Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir bell pepper and onion until softened and lightly browned, 5 – 7 minutes.

3. Transfer cooked veggies to a large bowl. Add all remaining ingredients except ketchup and cheese. Mix thoroughly.

4. Evenly distribute mixture among the 10 lined or sprayed cups of the muffin pan. Evenly top with ketchup, about 1 tsp. each. Bake until firm and cooked through with lightly browned edges, about 35 minutes.

5. Sprinkle meatloaves with cheese. Bake until cheese has melted, about 2 minutes.

Yield: 5 servings (serving size: 2 meatloaf minis). Per serving, 6 PointsPlus.

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