Sunday, April 20, 2014

Mini Mexi Meatloaves

 Hey everyone! It's time for another installment of Big V's Secret Ingredient Cooking - this time featuring the most HOT DAMN DELICIOUS little Tex Mex inspired meatloaves you could ever hope to have!



Better still, I have a very dear friend to this blog who recently shared his Kick Ass recipe for salsa - and that's the salsa I used when we shot the video!

 Anyway you slice this one, the recipe is a keeper. Perfect for a weeknight dinner or easy entertaining, these little meatball cups are also another easy make ahead that can be frozen.

Visit the printable recipe here: Mini Mexi Meatloaves
Please enjoy Big V's fun video!




Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 12 Serves: 6-8

Ingredients 
  • 1 pound ground beef 
  • 1/2 cup salsa
  • 1/2 cup pulverised unsalted hard taco shells (I do mine in the food processor to the consistency of coarse bread crumbs)
  • 1/2 cup shredded sharp Cheddar cheese or Jalapeno Cheddar
  • 1 egg, lightly beaten
  • 3 cloves garlic, minced
  • 1 tbsp finely diced jalapeno pepper
  • 1/2 tsp sea salt
  • 4 medium russett potatoes, peeled and quartered
  • 1 tsp sea salt
  • 1 can drained niblets corn
  • 1 Tbsp butter
  • 1 Tbsp sour cream
  • 2 Tbsp chicken or vegetable stock
  • 1/4 cup shredded sharp cheddar cheese
  • 2 Tbsp fresh cilantro
Directions

  1. Mix the ground beef together with the salsa, taco crumbs, cheese, egg, garlic, jalapeno pepper, and salt. Using a third cup measure, place a third cup at a time into a well oiled non-stick muffin tin and shape with your hands to flatten.
  2. Bake in a  350 oven for 25 minutes.
  3. Remove from the oven and remove each mini meatloaf to a plate. Drain any excess oil from the muffin tin, rinse, dry, and lightly oil. Replace the mini meatloaves.
  4. Boil the potatoes in the 1 tsp of salted water until fork tender
  5. Drain and mash the potatoes until there are no lumps and add in the butter, sour cream, and chicken soup stock. 
  6. Add the niblets corn and the shredded cheese.Stir until potatoes are smooth and the cheese is melted. 
  7. Add the cilantro and using the third cup measure again, place a third of a cup of potatoes onto each mini meatloaf. Place under a pre-heated broiler for app 5 minutes until the potato topping is golden. 
Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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1 comment:

  1. Now these I love the sound of! Yummy!!!

    ReplyDelete