These hearty and flavorful Mexi Meatloaf Muffins are an absolute delight, packed with a vibrant spicy Mexican kick that’s perfectly balanced by a generous dollop of cool, creamy guacamole. Quick to prepare and ideal for meal prepping, they are set to become a family favorite!

• 1 teaspoon chili oil (adds a subtle layer of heat and a beautiful aroma; typically found in the Asian ingredient aisle)
• ½ cup diced onion (forms a sweet and savory base)
• ½ cup shredded carrot (adds moisture and a touch of sweetness, blending seamlessly into the mix)
• 1 garlic clove, minced (essential for robust flavor)
• ½ teaspoon salt (enhances all the flavors)
• ¼ teaspoon black pepper (for a classic touch of heat)
• ¼ teaspoon cayenne pepper (delivers a vibrant kick, adjust to your spice preference)
• ¼ teaspoon dried oregano (a staple in Mexican cuisine for aromatic depth)
• ½ teaspoon paprika (for color and mild, smoky flavor)
• ¾ teaspoon ground cumin (the quintessential Mexican spice, adding warmth and earthiness)
• 2 teaspoons chili powder (a cornerstone for that signature Tex-Mex flavor)
• ½ cup chunky salsa (I highly recommend Sabra Medium Homestyle Salsa for its fresh taste and perfect texture, adding moisture and zesty tomato flavor)
• 2 eggs (acts as a binder, ensuring the muffins hold their shape)
• ½ cup plain bread crumbs (helps absorb moisture and keeps the meatloaf tender and moist)
• 1 ½ lbs 95% lean ground beef (a healthier choice that keeps the muffins light but satisfying without excessive grease)
• 2 tablespoons taco sauce (a final glaze that adds an extra layer of zesty, savory taste and a beautiful sheen)
• 8 tablespoons guacamole (the ultimate cooling counterpoint; Sabra Classic Guacamole offers creamy texture and fresh avocado goodness)

1. Pre-heat your oven to 350°F (175°C). Lightly mist a standard 12-cup muffin tin with cooking spray, ensuring each cup is well-coated to prevent sticking. Set the prepared tin aside.
2. In a small skillet, heat the chili oil over medium heat. Add the diced onions, shredded carrots, and minced garlic. Sauté these aromatic vegetables for about 4-5 minutes, stirring occasionally, until they become beautifully softened and fragrant. This step is crucial for building a deep flavor base for your meatloaf. Once softened, remove the skillet from the heat and allow the vegetables to cool slightly.
3. In a large mixing bowl, combine all the dry spices: salt, black pepper, cayenne pepper, dried oregano, paprika, ground cumin, and chili powder. Stir them together until well blended. Next, add the cooled sautéed vegetables from step 2, the chunky salsa (Sabra’s works wonders here!), eggs, and bread crumbs. Mix these ingredients thoroughly until everything is evenly incorporated. Finally, add the 95% lean ground beef. Using your hands, gently but firmly work all the ingredients together until just combined. Be careful not to overmix, as this can lead to a tough meatloaf.
4. Evenly divide the meat mixture among the 12 cups in your prepared muffin tin. Press the mixture gently into each cup to form neat, compact meatloaf muffins. Drizzle approximately ½ teaspoon of taco sauce over the top of each muffin for an extra layer of zesty flavor and a beautiful glaze. Bake for about 25 minutes, or until the meatloaf muffins are cooked through and reach an internal temperature of 160°F (71°C). Once baked, remove from the oven and allow them to cool in the tin for about 5 minutes before carefully transferring them to a serving platter. Just before serving, top each individual meatloaf muffin with a generous 2 teaspoons of creamy guacamole. Serve warm and enjoy!

For those tracking their nutritional intake, especially with Weight Watchers, these Mexi Meatloaf Muffins are an excellent choice! To view your current WW Points for this recipe and easily track it in the WW app or site, click here!

Nutrition Information (per 1 meatloaf muffin serving): These values are approximate and calculated using myfitnesspal.com, providing a helpful guide for your dietary planning.

138 calories, 7 g carbs, 1 g sugars, 6 g fat, 2 g saturated fat, 14 g protein, 1 g fiber

MyWW SmartPoints per (1 meatloaf muffin) serving: These points have been carefully calculated using the recipe builder on weightwatchers.com, ensuring accuracy for your wellness journey.

Green: 3 SmartPoints / Blue: 3 SmartPoints / Purple: 3 SmartPoints

Weight Watchers Points Plus: For those following the Points Plus system, this recipe remains a smart choice.

3 per muffin, 7 for 2 muffins (P+ calculated using the recipe builder on weightwatchers.com)

Storage Tips: Leftover Mexi Meatloaf Muffins can be stored in an airtight container in the refrigerator for up to 3-4 days. They also freeze beautifully without the guacamole topping for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions: To reheat, simply place the muffins on a baking sheet and warm in a preheated oven at 300°F (150°C) for 10-15 minutes, or until heated through. Alternatively, microwave individual muffins for 1-2 minutes until warm.

Serving Suggestions: These flavorful muffins pair wonderfully with a variety of sides. Consider serving them alongside a simple green salad, a scoop of brown rice or quinoa, black beans, or steamed corn for a complete and satisfying meal. For an extra kick, offer additional Sabra salsa or a squeeze of lime on the side!

Variations: Feel free to customize! You could sprinkle a small amount of shredded cheddar or Monterey Jack cheese over the top of the muffins during the last 5 minutes of baking for a cheesy crust. Finely diced bell peppers (red, yellow, or green) can also be added to the meat mixture for extra color and vegetable goodness.