Meatloaf evokes all sorts of memories of family dinners and Heinz ketchup glaze. The traditional versions are reliably yummy, but meatloaf can also be a blank canvas for all sorts of creative endeavors. Tonight’s meatloaf masterpiece is a slightly spicy version in honor of Cinqo de Mayo.


1 pound grain fed organic ground beef
1 can organic kidney beans, thoroughly rinsed
1 cup frozen organic corn kernels
1 cup Muir Glen medium salsa
1 cup shredded 2% Mexican blend cheese

How I Made It

Preheat the oven to 400 degrees. Grease a regular sized muffin tin.

Combine the ground beef, beans, corn, and 1/2 cup of salsa in a large bowl. Form the mixture into balls and press into the muffin tin. Go ahead and fill each cup (the meatloaves will shrink). Press 1-2 tbs of cheese into the top of each meatloaf. Finish with 1 tbs salsa, spreading over the top.

Place the muffin tin on a cookie sheet (in case it overflows) and cook in the oven on the center rack for 25 minutes.  Be careful when you remove the mini meatloaves from the muffin tin — there will be hot grease in the bottom.

Serve with steamed broccoli or green salad. Makes 6-8 mini meatloaves.

How They Turned Out

Even without the usual egg and breadcrumb mixture, they held together nicely.  They were flavorful but not very spicy. And the miniature size helps with portion control.