MEXI MEATLOAF MUFFINS - EMILY BITES

Mexi Meatloaf Muffins - Emily Bites image

Provided by @MakeItYours

Number Of Ingredients 17

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1 teaspoon chili oil (I find mine in the Asian ingredient aisle near the sesame oil)
½ cup diced onion
½ cup shredded carrot
1 garlic clove (minced)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
½ teaspoon paprika
¾ teaspoon ground cumin
2 teaspoons chili powder
½ cup chunky salsa (I used Sabra Medium Homestyle Salsa)
2 eggs
½ cup plain bread crumbs
1 ½ lbs 95% lean ground beef
2 tablespoons taco sauce
8 tablespoons guacamole (I used Sabra Classic Guacamole)

Steps:

Pre-heat the oven to 350. Lightly mist a 12 cup muffin tin (affiliate link) with cooking spray and set aside.
In a small skillet, bring the chili oil to medium heat. Add the onions, carrots and garlic and cook for about 4-5 minutes until vegetables are softened. Remove from heat.
Combine the salt, black pepper, cayenne, oregano, paprika, cumin and chili powder in a large mixing bowl and stir together. Add the softened veggies from step 2, salsa, eggs and bread crumbs and stir together until well mixed. Add the ground beef and work together until combined (I use my hands for this step).
Divide the meat mixture evenly amongst the 12 cups in the prepared muffin tin. Drizzle a ½ teaspoon of taco sauce over the top of each muffin. Bake for about 25 minutes until cooked through. Allow to cool for about 5 minutes. Top each meatloaf muffin with 2 teaspoons of guacamole and serve.