Mini Mexican Meatloaves

Mini Mexican Meatloaves

Made with wholesome and organic ingredients, like Open Nature® grass-fed ground beef and O Organics® enchilada green sauce, you’ll love this fun variation on a traditional meatloaf dinner for an easy and delicious meal filled with flavor and ready in less than 45 minutes!

8

Servings

40 mins

Total cook time

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Main Ingredients

  • 1 pound Open Nature® grass-fed ground beef
  • 1 1/4 cups O Organics® black bean and corn salsa, divided
  • 2 cups O Organics® tortilla strips (make extra for topping)
  • 1 O Organics® egg
  • 1/4 teaspoon salt
  • 1- 14 ounce jar O Organics® enchilada green sauce
  • 3/4 cup O Organics® shredded Mexican blend cheese

Cooking Instructions

Step 1

Preheat oven to 350º.

Step 2

Pour enchilada sauce into a 9x13 baking dish and set aside.

Step 3

Add tortilla strips to a zip-top bag and crumble until they are a crushed texture with large crumbles (the consistency of sand is too fine).

Step 4

In a medium bowl, add 3/4 cup salsa, 3/4 cup crumbled tortilla strips, egg and salt. Whisk together then add in ground beef and fold mixture together until it is consistent throughout.

Step 5

Shape beef into small meatloaves (about 3.5 ounces each) and carefully place each in the enchilada sauce.

Step 6

Place in oven and bake for 30 minutes.

Step 7

Remove, and top each small meatloaf with 1 tablespoon salsa, 1 tablespoon crumbled tortilla strips, and 1 tablespoon or more of shredded cheese.

Step 8

Place mini-meatloaves back into the oven until cheese is melted, about 5 minutes.

Step 9

Remove and serve immediately!

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe