Mexican Meatloaf Muffins

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Mexican Meatloaf Muffins 🌶️🧁

Spice up classic meatloaf with bold Mexican flavors—these individual meatloaf muffins are packed with ground beef, chorizo, corn, black beans, and melty cheese, topped with a zesty chipotle glaze! Perfect for meal prep or party appetizers.

Ingredients

For the Meatloaf Muffins:

1 lb (450g) ground beef (80/20 for juiciness)

½ lb (225g) Mexican chorizo (casings removed)
1 egg, beaten
½ cup breadcrumbs (or crushed tortilla chips for GF)

¼ cup milk (or beef broth)
1 small onion, finely diced
1 jalapeño, seeded & minced (optional for heat)

½ cup corn kernels (fresh, canned, or frozen)
½ cup black beans, rinsed & drained
1 tsp cumin

1 tsp smoked paprika
1 tsp garlic powder
½ tsp salt

½ cup shredded cheddar or pepper jack cheese

For the Chipotle Glaze:

¼ cup ketchup
2 tbsp adobo sauce (from canned chipotles)

1 tbsp brown sugar
1 tsp lime juice

For Topping (Optional):

Avocado crema (sour cream + mashed avocado + lime)

Fresh cilantro
Pickled red onions

Instructions

1. Prep & Mix:

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.

In a skillet, cook chorizo over medium heat until browned (5 mins). Drain fat, then mix with ground beef, egg, breadcrumbs, milk, onion, jalapeño, corn, beans, spices, and cheese.

2. Bake:

Divide mixture into muffin cups, pressing lightly.
Mix chipotle glaze ingredients and spoon over each muffin.

Bake 20-25 mins until internal temp reaches 160°F (71°C).

3. Serve:

Let rest 5 mins, then top with avocado crema, cilantro, and pickled onions.

Tips & Variations

🔥 Extra Spicy: Add diced chipotle peppers to the glaze or meat mixture.
🌽 Veggie Swap: Use ground turkey and add zucchini or bell peppers.
🧀 Cheesy Pull: Stuff each muffin with a cube of Oaxaca cheese before baking.

Great with Mexican street corn salad or cilantro-lime rice! Perfect for Taco Tuesday or game day.

Want a slow cooker version or air fryer instructions? 😊