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Mexican Meatloaf Muffins

Mexican Meatloaf Muffins
Makes:
10 servings (or 20 muffins
Prep Time:
10
minutes
Total Time:
35
minutes
based on
119 reviews
Baked in muffin cups, these tasty Mexican Meatloaf Muffins get an extra taste sensation from the taco seasoning. These are the perfect size to freeze and serve to kids of all ages.

Feed your family twice, but only cook once! This recipe is already doubled. Just serve your family half and freeze the rest. Ready in less than one hour.

In this recipe:


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Ingredients:

  • 3 lbs. lean ground beef
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs
  • 1/2 cup ketchup
  • 2 cups quick oats
  • 2 pkts. (1.25 oz. each) taco seasoning mix
  • 1 teaspoon ground black pepper
  • 1 tablespoon dried parsley (optional)
  • Shredded lettuce, shredded cheddar cheese, chopped tomatoes (optional)

Directions:

PREHEAT oven to 350º F.

COMBINE ground beef, evaporated milk, eggs, ketchup, quick oats, taco seasoning, black pepper and parsley in large bowl until just mixed. Divide meat mixture into 20 ungreased muffin cups; mound tops slightly.

BAKE for 25 to 30 minutes or until no longer pink in center. Cool for 5 minutes before removing from muffin cups.

SERVE half the meatloaf muffins over lettuce, cheese and tomatoes, if desired. Makes enough for two 5-serving meals or 20 muffins.

TIPS:
• Freeze half the meatloaf muffins for another meal. Wrap each in freezer wrap; freeze. To reheat, microwave unwrapped frozen meatloaf muffin on HIGH (100% power) for 2 minutes. If thawed, microwave for 1 minute.
• Meat Loaf mixture can be divided into two ungreased 8 x 4-inch loaf pans instead of muffin cups. Bake for 55 to 60 minutes or until no longer pink in center.
• Serve taco sauce along with the muffins.
• For a more “comfort food” type meal, serve with mashed potatoes. Slice and serve on a dinner roll or wrapped in a flour tortilla. These are quite portable, great for school lunches along with a packet of ketchup.


Reviews:

Review This Recipe
  •  Star(s)

    Super Supper!

    Jan Wilkins from Blytheville, AR

    This makes a GREAT sunday nite meal. Will definitely make again.

  •  Star(s)

    So many options!

    Rachel Kronvold from McHenry, IL

    I just made these the other day, and rather than use Mexican seasoning, I used Italian seasoning. We loved it! I'll be making the Mexican version sometime soon. I'm 7 1/2 months pregnant, so the leftovers will come in really handy in a few months.

  •  Star(s)

    Muffins for dogs

    sandra pinkston from CHICKAMAUGA, GA

    I tried this and my family loved it! So my little CiCi Chi dog, just watched as we ate this and i thought why not? I left out the spices and added a can of mixed veg's! Bow-Wow, she loved it! So easy to freeze them and on a hot day just give it to her to eat on or take on a long walk! GREAT!!!! Thanks!

  •  Star(s)

    Surpising Meatloaf

    Vilma Benjamin from ST/JOSEPH, WA

    Made this for my family get-together,everyone loved it .I added corn & cheese to the meat mixture and also added cheese to the top of the meatloaf during the last 5 minutes of baking.

  •  Star(s)

    Mexican Meatloaf Muffins

    Gloria Guillory from HOUSTON, TX

    Cooked this dish and my husband and neighbors loved it.The tast was good and different. Even though it reminds you of a regular meatloaf cooked in muffins pans.The oats is what I liked being added to to dish. Keep the recipes coming I'm enjoying something different with items that you have in your cabinet and don't have to go out and buy other seasoning for your recipes. You're just cooking them a different way. Thanks Mrs Guillory

  •  Star(s)

    Great Muffin Meatloaves

    Kathleen Lyons from RICHMOND, IN

    This is just great-tastes great, easy to make. I love being able to freeze a meal or two and having it taste just as great out of the freezer as when first baked.

  •  Star(s)

    Meatloaf

    SHAR WILDMAN from Dallas/OR

    The american classic! So good and it was always a treat my mom did was bake the meat loaf in muffin tins. This was great and I was overwhelmed with memories of my childhood! Thanks.

  •  Star(s)

    quick and simple

    teresa wood from GODEFFROY, NY

    This is one of the easiest and tasty meals I have done and it truly is double duty since you can freeze the extras for another day. Loved it.

  •  Star(s)

    Mexican Meatloaf Muffins

    Jack Erdmann from GRAND CHUTE, WI

    I love meatloaf and this is an interesting new recipe. My wife loves Mexican.

  •  Star(s)

    Freezer Proof Meatloaf Muffins

    Julie Criss from DACONO, CO

    Good for make ahead recipes. Make a batch, then freeze single muffins to reheat at a later date. Nice and easy for singles.

  •  Star(s)

    kid friendly

    Kim Kenty from STONEVILLE, MS

    This is a great way to cook and store for future use. Most kids love tacos, too. THANKS.

  •  Star(s)

    College student + no time = this recipe is a lifes

    Bethanie LeCureux from SCRANTON, PA

    This recipe is great, I make it and then freeze everything I don't eat the first night. Then when I'm in a rush or I'm tired after class I can just come home and pop a few in the freezer, add a salad and presto dinner is served!

  •  Star(s)

    Great recipe

    Dianne Allen from Ilderton, ON

    My 7 year old grandson helped me to pack the meatloaf mixture into mini muffin cups. We wrapped up the mini meatballs in tortilla wraps along with shredded cheese, lettuce and tomatoes. We both had a great time making this recipe but Jacob especially loved eating it. He had to take home the leftovers for his big brother.

  •  Star(s)

    Mexican Meatloaf Muffins

    C Hart from SAINT PAUL, MN

    What a convenient way to store and serve extra meatloaf. I love this recipe.

  •  Star(s)

    Just like Momma w/o the fat

    Lea Ogozelec from ROSWELL, GA

    My Mom used to make meatloaf in muffin tins when I was a little girl...minor detail, she wrapped them in bacon, which was tasty, but now we all know better...right?

  •  Star(s)

    A REAL WINNER

    JUDY PERRY from TROY, OH

    WORKING WITH OLDER PEOPLE ,I MAKE THE MEATLOAF MUFFINS FOR OUR LUNCH AT HOME, FREEZE, GET WHAT I NEED OUT ,TAKE WITH ME TO THERE HOME ,THEY LOVE THEM

  •  Star(s)

    meatloaf muffins

    PATTY HOWE from WINFIELD, KS

    I have made my meatloaf in cupcake tins for over 30 years. Now that we are 2 again I can freeze "planned overs" for a later date. These taste great,even the granddaughter wanted another one. Thanks.

  •  Star(s)

    Mini Meatloaf

    Debra Kay from ASHLAND, WI

    We normally don't care for meatloaf but with the mexican taste and using muffin tins I had to try. Everyone in the family Love it and of course there were no left overs. I added some finely chopped table onions into 1/2 of the batch. This was the easiest and tastest meatloaf recipe I have made. Thank you for sharing this recipe with us. I will be making more soon.

  •  Star(s)

    Great for kids

    Natalie Zanatta from Columbia, MO

    I love being able to freeze meals for later and this was the perfect addition to our cookbook! Instead of ketchup, we used salsa.

  •  Star(s)

    Tasty and nutritious

    Meta Sienkiewicz from GREENBELT, MD

    I'm cooking for one so I made a half-batch of these. I used the 1.3 lb package of ground turkey and 5 oz evaporated milk. (Lucky me - only had scant 1/4 cup ketchup left in the bottle) I wasn't sure about oats in the recipe (having had oats in meatloaf before) but it really worked. Next time I won't press the mixture into the cups because it stuck a bit on the bottom. Makes a great light meal!

  •  Star(s)

    Mexican Meatloaf Muffins

    Robin Cerio from EAST SYRACUSE, NY

    The mini meatloaf recipe was great. We made pizza ones as well as the mexican ones and they were both delicious. We used little bread pans to make them shaped more rectangular. The kids loved having their own mini meatloaf.

  •  Star(s)

    mexican meatloaf muffins

    DEE BROCK from LA MESA, CA

    what a great meal. easy to prepare and ok to freeze. something i can have in the freezer for the family when i am unable to be home in time to cook. everyone really liked it.

  •  Star(s)

    Great Idea

    Lynda Wilson from Santa Rosa, CA

    This is a great idea, for young families and elders. Love the recipe, it alows you to change the seasoning with ease and freezing them lets me take the extras to my 75 year old father. I love it with Blue cheese in the center.

  •  Star(s)

    This one goes a LONG way!

    Mary Aycock from DARDANELLE, AR

    This is such an incredibly clever idea...to make the meatloafs in muffin tins. The best part is that there are only TWO of us, so this actually makes up FIVE meals for us! The flavor is good fresh from the oven and loses nothing by being in the freezer.

  •  Star(s)

    Easy and Yummy

    Stella Simon from Novato, CA

    These are great! Easy to make, freeze great and my kids love them. Great for a quick meal.

  •  Star(s)

    Mexican Meatloaf Muffins

    KELLY ADAMS from ROCKTON, IL

    This is a crowd pleasing & simple recipe to make. One can also substitute the taco seasoning with onion soup, ranch or whatever seasoning you wish! Is great and freezes wonderfully!

  •  Star(s)

    Great!

    biilie MacDonald from PALM COAST, FL

    My family loved them. My boys thought they were getting a treat because they looked like muffins!

  •  Star(s)

    Fantastic

    NIKKI BAUGHN from EVERSON, WA

    What a great recipe for those picky eaters. This was so easy and quick.

  •  Star(s)

    Mexican Meatloaf Muffins

    Roselyn Phillips from MATTOON, IL

    A great meal when you have three teenagers that are "starving". It's easy to make and fairly quick to bake. And it has the right taste to please the kids!

  •  Star(s)

    kid friendly

    cheryl demild from WINTHROP, MA

    Great pre made entree. Kids will love them.

  •  Star(s)

    Quick and Easy

    LINDA WRIGHT from ORANGEVALE, CA

    My family loved the "south of the border" flavor, and I loved how quickly the muffin-sized loafs cooked up. I have been keeping frozen muffin-sized loafs in my freezer for years, ready to cook when you need something quick and yummy!

  •  Star(s)

    Poteet's party dinner

    DocLorrie Poteet from LARAMIE, WY

    This is an easy and tasty way to serve this family favorite. It has just the right amount of spices for everyone in the family.

  •  Star(s)

    New Twist on Old Favorite

    S Wright from VANCOUVER, WA

    I'm always willing to "spice up" an old favorite & what better favorite than meatloaf! Thanks for the idea!

  •  Star(s)

    Tasty, but needs another notch

    Pat Henry from PRESCOTT, AZ

    I add the cheese into the meat mix & add onions & a 4 oz can of green chiles.

  •  Star(s)

    Meat Muffins

    Marcia Goshorn from ADVANCE, NC

    Such a good way to fix individual meatloaves. They add a Mexican taste to a very American food.

  •  Star(s)

    Quick Freezer Meatballs

    CHRISTINE MARINACCIO from NEWBURGH, NY

    What a great idea -- perfect size. I pop them individually in the freezer and take them out whenever one of kids wants something different for dinner. I make a bbq sauce to go over them -- ketchup, dark brown sugar and a pinch of dry mustard. Awesome !

  •  Star(s)

    The Best

    RIKKI LAZENBY from BLAINE, WA

    My family loved these yummy mini meatloafs. The left overs were even better between a hamburger bun!

  •  Star(s)

    Mexican Meatloaf Muffins

    Lori Scott from Las Vegas, NV

    very good I was a little leary at first. I thought thery were awesome

  •  Star(s)

    Mexican Meatloaf mufins

    Terry Creighton from PLYMOUTH, MA

    These were great! I made a batch to freeze ahead and brought them on an extended ski trip...an easy meal to thaw out and reheat.

  •  Star(s)

    Mexican Meatloaf

    Rebecca Roush from LETART, WV

    These are great! I use the vacuum seal bags and the stay so nice in the freezer.

  •  Star(s)

    Wonderful Lunch

    Nancy Trujillo from MESA, AZ

    We loved the taste and texture. Not only was it good for supper, but making a double recipe allowed my husband and I to take a meatloaf muffin for our lunch and it was the perfect size. We froze the rest and we will be using for our lunch. Thank you for such a wonderful idea.

  •  Star(s)

    loving it!!

    Jill Jackson from MCPHERSON, KS

    My kids love to eat this. When I ask them what they want for dinner the always ask for the taco muffins.

  •  Star(s)

    Quick and Easy!

    Ronnie Rowley from YERINGTON, NV

    This is great for working adults! Prepare once and freeze the rest for a night when you have little time to prepare dinner. Just take them out in the morning and thaw for that night's dinner.

  •  Star(s)

    Just Wonderful

    Donna Brooks from Glendale, AZ

    They are so easy to make. I freeze them in sandwich bags to grab on my way out the door in the morning. I added already cooked potatoes for a full meal at work.

  •  Star(s)

    mini & tasty

    Dawn McKee from MARTINEZ, GA

    My boys loved the surprise of the mexican spices!

  •  Star(s)

    These were good, fast, and so cute!

    Marsha Myerowitz from MONROEVILLE, PA

    I've been getting so bored with the usual hamburgers and such, and I was excited to find this recipe. These were easy to make and look so pretty on the plate with the lettuce, tomatoes, and cheese underneath. So good, too! I made some quick taco sauce to serve on the side (by sprinkling about 1/2 of another pkg. of taco spice mix into a small can of tomato sauce and a little water, and microwaving on high for about 5 minutes.) My only suggestion is that you should mention taco sauce in the ingredients list rather than farther down on the page, since I would have bought some if I had seen that.

  •  Star(s)

    MEXICAN MUFFINS

    Cathleen Knight from PHILADELPHIA, PA

    WHAT A GREAT IDEA MY FAMILY L0VED THEM I SHARED THE RECIPE IT GOT RAVE REVIEWS

  •  Star(s)

    Excellent

    Connie Sowers from CINCINNATI, OH

    These are so fast and easy to make. My grandkids love them.

  •  Star(s)

    Mexian Meatloaf Muffins

    Sharon Tully from TAMPA, FL

    These are so easy to make and everyone loved them. My son was able to take some to work. Next time will try stuffing them with Spanish rice.

  •  Star(s)

    Mexican Meatloaf Muffins

    Teresa Johnson from HARBORCREEK, PA

    I found these very tasty. So easy to make in my opinion and my 5 year old just loved them.

Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

  • Calories: 310
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 4.5g (23% of DV)
  • Cholesterol: 125mg (42% of DV)
  • Sodium: 690mg (29% of DV)
  • Carbohydrates: 22g (7% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 6g
  • Protein: 32g
  • Vitamin A: 4% of DV
  • Vitamin C: 4% of DV
  • Calcium: 10% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Mexican Meatloaf Muffins

Ingredients

  • 3 lbs. lean ground beef
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large eggs
  • 1/2 cup ketchup
  • 2 cups quick oats
  • 2 pkts. (1.25 oz. each) taco seasoning mix
  • 1 teaspoon ground black pepper
  • 1 tablespoon dried parsley (optional)
  • Shredded lettuce, shredded cheddar cheese, chopped tomatoes (optional)

 

Directions

PREHEAT oven to 350º F.

COMBINE ground beef, evaporated milk, eggs, ketchup, quick oats, taco seasoning, black pepper and parsley in large bowl until just mixed. Divide meat mixture into 20 ungreased muffin cups; mound tops slightly.

BAKE for 25 to 30 minutes or until no longer pink in center. Cool for 5 minutes before removing from muffin cups.

SERVE half the meatloaf muffins over lettuce, cheese and tomatoes, if desired. Makes enough for two 5-serving meals or 20 muffins.

TIPS:
• Freeze half the meatloaf muffins for another meal. Wrap each in freezer wrap; freeze. To reheat, microwave unwrapped frozen meatloaf muffin on HIGH (100% power) for 2 minutes. If thawed, microwave for 1 minute.
• Meat Loaf mixture can be divided into two ungreased 8 x 4-inch loaf pans instead of muffin cups. Bake for 55 to 60 minutes or until no longer pink in center.
• Serve taco sauce along with the muffins.
• For a more “comfort food” type meal, serve with mashed potatoes. Slice and serve on a dinner roll or wrapped in a flour tortilla. These are quite portable, great for school lunches along with a packet of ketchup.

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