Tex-Mex Lovers Mini Meatloaves

February 2010
Tex-Mex Lovers Mini Meatloaves

by 3 people

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Everyone will fall for these heart-shaped mini meatloaves.

Makes: 4 servings

Prep: 15 mins

Cook: 35 mins

  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions, white and green
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 bunch scallions, white and green parts thinly sliced separately
  • Salt and pepper
  • 1 cup brown rice
  • 2 handfuls tortilla chips, crushed into crumbs (1/2 cup)
  • 6 tablespoons store-bought medium-hot salsa, plus more for serving
  • 1 large egg
  • 1 pound extra-lean ground beef or dark-meat ground turkey
  • 1 15 ounce can  small red beans, rinsed
  1. Preheat the oven to 400 degrees . In a small saucepan, heat the olive oil over medium heat. Add the scallion whites and 1/2 teaspoon salt and cook, stirring, for 1 minute. Stir in the rice to coat. Add 1 3/4 cups water and bring to a boil. Cover the pot, lower the heat and simmer until tender, about 30 minutes.
  2. Meanwhile, line a baking sheet with parchment paper. In a medium bowl, beat together the tortilla chip crumbs, salsa, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix in the ground beef. Place a 3--- to 4-inch heart-shaped cookie cutter on the prepared baking sheet. Press one-quarter of the meat mixture evenly into the cookie cutter; remove the cutter. Repeat with the remaining meat mixture. Bake until firm to the touch, about 15 minutes.
  3. Stir the beans and scallion greens into the rice and season with salt. Serve with the mini meatloaves and extra salsa on the side.
  • This dish is gluten-, dairy- and soy-free--just read the salsa and tortilla chips labels before you buy.