Mini Mexican Meatloaves
Made with wholesome and organic ingredients, like Open Nature® grass-fed ground beef and O Organics® enchilada green sauce, you’ll love this fun variation on a traditional meatloaf dinner for an easy and delicious meal filled with flavor and ready in less than 45 minutes!
Total cook time
- 1 pound Open Nature® grass-fed ground beef
- 1 1/4 cups O Organics® black bean and corn salsa, divided
- 2 cups O Organics® tortilla strips (make extra for topping)
- 1 O Organics® egg
- 1/4 teaspoon salt
- 1- 14 ounce jar O Organics® enchilada green sauce
- 3/4 cup O Organics® shredded Mexican blend cheese
Preheat oven to 350º.
Pour enchilada sauce into a 9x13 baking dish and set aside.
Add tortilla strips to a zip-top bag and crumble until they are a crushed texture with large crumbles (the consistency of sand is too fine).
In a medium bowl, add 3/4 cup salsa, 3/4 cup crumbled tortilla strips, egg and salt. Whisk together then add in ground beef and fold mixture together until it is consistent throughout.
Shape beef into small meatloaves (about 3.5 ounces each) and carefully place each in the enchilada sauce.
Place in oven and bake for 30 minutes.
Remove, and top each small meatloaf with 1 tablespoon salsa, 1 tablespoon crumbled tortilla strips, and 1 tablespoon or more of shredded cheese.
Place mini-meatloaves back into the oven until cheese is melted, about 5 minutes.
Remove and serve immediately!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.