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Mini Tex-Mex Meatloaves

Add some southern spice to your meatloaf. A dash of cumin and chili powder bring on the flavour in this mini meatloaf recipe. Serve with fresh cilantro and salsa to complement all the savoury perfection.
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  • 1-1/2 pounds lean ground beef
  • 3/4 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1/2 cup mild chunky salsa
  • 1/4 cup chopped fresh cilantro
  • 1 egg, lightly beaten
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt (optional)
  • 3/4 cup mild chunky salsa
  • 3/4 cup (3 ounces) shredded cheddar cheese

How to make it

  1. Heat oven to 400ºF. For meatloaves, combine all ingredients in large bowl, mixing lightly but thoroughly. Press approximately 1/3 cup beef mixture into each of 12 medium muffin cups.
  2. Bake 15 to 20 minutes to medium (160°) doneness until not pink in centre and juices show no pink colour. Remove meatloaves from oven.
  3. Top each meatloaf with 1 tablespoon salsa and 1 tablespoon cheese. Return to oven; continue baking 3 minutes or until cheese is melted. Use narrow metal spatula or knife to loosen and then lift meatloaves from pan.

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