recipes / Lunch / Mexican Meatloaf Cupcakes

Mexican Meatloaf Cupcakes

Our Mexican Meatloaf Cupcakes add spicy green chiles, fresh cilantro and some irresistible guacamole to a dinnertime staple. Plus the individual servings makes these easy to pack for a paleo workday lunch.
6 Servings Meet The Cook LisaProfile Lisa Print
Mexican Meatloaf Cupcakes

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • 305 Calories
  • 15.3g Fat
  • 5.6g Carbs
  • 1.9g Fiber
  • 35.6g Protein
  • THM Meal Type- S

Directions

  1. Heat olive oil in a skillet over medium heat.
  2. Saute red onions, garlic and red pepper until onions are translucent.
  3. Transfer to a large bowl, and add taco seasoning, green chiles, cilantro, eggs, ground beef and ground pork. Stirring until completely combined.
  4. Divide meat mixture evenly between foil lined muffin tins.
  5. Bake at 400 for 30 minutes.
  6. Allow cupcakes to cool slightly
  7. Top evenly with guacamole before serving.

Freezing Directions

Why would I want to freeze this?

  1. Heat olive oil in a skillet over medium heat.
  2. Saute red onions, garlic and red pepper until onions are translucent.
  3. Transfer to a large bowl, and add taco seasoning, green chiles, cilantro, eggs, ground beef and ground pork. Stirring until completely combined.
  4. Divide meat mixture evenly between foil lined muffin tins.
  5. Bake at 400 for 30 minutes.
  6. Flash freeze.
  7. After frozen, divide evenly between indicated number of gallon freezer bags. Label and freeze.

Serving Day Directions

  1. Reheat cupcakes in microwave for 1-2 minutes.
  2. Top with guacamole before serving.

Pin It on Pinterest

Share This