Mexican Style Meatloaf Minis

Prep Time
Cook Time
Ready In

"These are delicious and look so lovely on your plate. This was originally a Kraft recipe with some modification by me. I have made this recipe using lean ground chicken - excellent."

Original recipe yields 3-6 servings


  • Serving Size: 1 (324 g)
  • Calories 581.2
  • Total Fat - 37.2 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 179.3 mg
  • Sodium - 662.5 mg
  • Total Carbohydrate - 6.6 g
  • Dietary Fiber - 1 g
  • Sugars - 1 g
  • Protein - 52 g
  • Calcium - 194 mg
  • Iron - 5.4 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.1 mg

Step 1

Mix together the meat, stuffing mix, water, garlic and chili powder

Step 2

Press into 6 large muffin tins lightly sprayed with oil

Step 3

Make an indentation in center of each fill with salsa

Step 4

Bake in pre-heated 375f oven for 30 minutes or until done, sprinkle on chesse and continue baking for another 5 minutes ot until the cheese has melted. A larger appetite will enjoy two, normal apptite one is enough

Tips & Variations

  • Large Muffin tin (holds 6)



What a delicious meatloaf...I got 6 large muffin size loafs...I can see using the regular muffin pan and cook for less time to get a nice mini appetizer...I froze the leftovers...hope they come out as good as these did...the only change I I did was to use mexi cheese instead of cheddar...made in memory of Bergy...may she rest in peace...

review by:
(5 Dec 2020)


I like that they don't take as long to bake as a big meatloaf. Mexican rice went well with it. So filling and yummy!

review by:
(24 Apr 2019)


I used shredded Mexican cheese on top instead of Cheddar. It was a delicious meatloaf. Next time I might try some olives in the meatloaf. These are easy and taste great and quick for a weeknight meal in minutes!

review by:
(7 Apr 2013)


So simple and so good! For some reason, I ended up with 12 full muffins instead of 8, but my tasters certainly didn't complain. We "tasted" so many that the remaining muffins will end up going to the office for lunch this time. Next time around, I'm adding the salsa right into the mix (with a reduction in the water called for) to try for a more browned top, but they are excellent as they are. Thanks, Bergy.

review by:
(24 Jan 2013)


I loved these in muffin cups. That way I can just froze some to have later on when I feel like something quick. You didn't say what to do with the cayenne pepper, but I mixed it in with the meat, which is what I thought you had to do with it. I will be making these forever. Thanks so much for posting it for us Bergy! Linda

(18 Aug 2012)


Winner - winner - winner! Had this mixed and ready to go for last Saturday's family supper, they had a great time filling the muffin cups. I was very impressed with the ratio of the stuffing and the meat - so moist and yet perfect little minis. Yes they were an absolute hit at our house and looking forward to serving these at our gatherings and pot lucks!

review by:
(11 May 2012)