Mexican Meatloaf Muffins is a simple way to turn a classic dish into something so simple and flavorful for a busy weeknight! Packed with Mexican flavors like chorizo, cumin, cilantro, and salsa. Plus, they are perfectly portable and portioned to enjoy leftovers as a lunch option. Paleo, gluten-free, Whole30, and Keto friendly.
We’re taking classic meatloaf, and flipping it on it’s side for these Mexican Meatloaf Muffins! This is not your grandmother’s meatloaf (sorry grandma), but a super tasty and faster way of enjoying meatloaf.
So many people have reached out to me to let me know just how much they love my Meatloaf Muffin recipe in my cookbook, One Pot Gluten Free Cooking in 30 minutes or less. Traditional meatloaf can take up to an hour to bake. We can easily fix that by using a muffin pan: less than half the time to bake!
Let’s get started with these little gems!
How to make Mexican Meatloaf Muffins:
Before we dig in, gather up your ingredients:
- yellow onion
- red or yellow bell pepper
- poblano pepper
- ground beef
- Mexican chorizo sausage
- coconut flour
- kosher salt
- cayenne pepper
- tomato paste
- dijon mustard
We start by sautéing the onion and peppers that helps to add some more bold flavor to the meatloaf! Once translucent and cooked, add the veggie mixture to a large bowl. Using your hands we will mix together both meats, the flour, salt, spices, tomato paste, dijon mustard, eggs, and some chopped fresh cilantro. Ensuring this mixture is well combined.
Fill a greased muffin pan with the meat mixture, all the way to the top. Spoon salsa over each muffin, and transfer to the oven!
I used a jar of Trader Joe’s Pepita Salsa (seriously one of my favorites!) Feel free to use your own personal favorite salsa. If you want to be extra fancy, you can make my recipe for the Best Salsa Ever!
Once out of the oven, top with additional salsa, avocado, and cilantro.
Serving and Storing:
These tasty muffins will hold up well in the fridge for up to one week. They are perfectly portable for lunches too! They also work perfectly as a frozen dinner and can easily be thawed out for individual use.
Mexican Meatloaf Muffins
- 1 tbsp avocado oil or olive oil
- 1 small yellow onion diced
- 1 red or yellow bell pepper diced
- 1 poblano pepper diced
- 1 lb ground beef
- 1 lb Mexican chorizo sausage*
- 1/3 cup coconut flour
- 1 tsp kosher salt
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 2 tbsp tomato paste
- 2 tsp dijon mustard
- 2 large eggs
- 1/3 cup fresh cilantro
- 1 cup salsa
Preheat the oven to 350 degrees. Lightly grease a 12 muffin cup pan and set aside.
Heat a larget skillet to medium high heat. Once hot add the oil, then the diced onion. Cook for 2-3 minutes, now toss in both diced peppers. Cook for an additional 4-5 minutes, or until lightly browned. Remove from heat.
In a large bowl, mix together the ground beef, chorizo sausage, onion/pepper mixture, coconut flour, salt, cumin, and cayenne pepper. I find it's best to mix with my hands to ensure the mixture is well incorporated.
In a smaller bowl, whisk the eggs. Add in the tomato paste, mustard, and cilantro. Pour this wet mixture into the meat, and continue to mix with your hands until well incorporated.
Fill each muffin cup to the top with the meat mixture. Spoon about 1 tbsp salsa on top. Transfer the muffin pan to the oven and bake for 22-24 minutes.
Remove from the oven. Serve hot with additional cilantro, salsa, and whatever additional condiments you like. Avocados or guacamole also work well!
*for a whole30 or Paleo compliant recipe, use a chorizo or spicy sausage that is sugar free. You can also use regular sausage if you are unable to find one. .