Mexican Meatloaf Cups
You can’t go back and change the beginning, but you can start where you are and change the ending.
This is a quote that appeared on my IG news feed at the right time for me this week. There are times when I think to myself, “man, I wish I had started (insert subject here) years ago”. The past cannot be changed, and things cannot be undone that are done. However, I can be intentional in the pursuit of the goals that have been placed on my heart to work towards.
The road is not going to be easy. In order to achieve our goals we have to be intentional and disciplined. Goals are not going to create themselves, and change is never going to happen if the daily decision is not made to pursue them. What goals are you in pursuit of lately? What are the things that, “you wish you started years ago”? I would love to hear about them, and help encourage in any way I can 🙂
I just wanted to drop some words of inspiration to kick off the weekend, because these words really hit home with me and my goals, and I hope they do with you as well. I also wanted to bring you all healthy savory item number two that is happening on today’s post.
When I made these, I only had one thing in mind: convenience. For one, this is much healthier than your average meatloaf that your mom made growing up, as well as, gluten free because breadcrumbs are not present. Second reason, these bake much faster because I portioned out the meat into muffin tins to make individual three ounce servings. In the mornings when I make my meals for the day, it’s so easy to already have my protein measured out, all I have to do is scoop out and go.
Let’s also talk about the topping I used for this particular recipe: Fresh Avocado Vinaigrette. My husband found this at Fresh Market, and not only does it taste amazing with just the right amount of spice to it, but it doesn’t break the caloric spectrum. I believe this dressing can also be found at Publix…do not quote me on this. Any way, I’ve been putting this on everything.
With the weather finally starting to cool off and actually feel like fall, comfort food is what everyone starts to crave (including myself). So instead of reaching for that old meatloaf recipe card that calls for: whole milk, bread crumbs, sour cream etc. Try my Mexican Meatloaf Cups. These babies will go great with roasted vegetables and mashed sweet potatoes. Husband approved.
- 2.25 lbs Ground Sirloin
- 1/4 C Quick Cooking Oats
- 1/4 C (heavy) Newman's Own Medium Salsa
- 3 TBSP Southwest Spicy Mustard
- 3 TBSP Organic Ketchup
- 2 TBSP Trader Joe's Taco Seasoning
- 2 Eggs
- Preheat the oven to 400 degrees
- Prepare two 12-cup muffin pans with nonstick cooking spray
- Mix all ingredients together in a large bowl
- Portion out 3 ounce serving sizes of meat into each muffin cup, slightly press down to level
- Bake in oven for 25-30 minutes
- Allow meat to cool for 5 minutes before removing from muffin pans
- Top with left over Newman's Own Salsa, and Fresh Avocado Vinaigrette
- Serve with your favorite vegetables
- If not serving immediately, allow meat to cool for 10 miniutes before removing from pans to store in the refrigerator and/or freezer.