Tested till perfect Salsa-Stuffed Muffin Meat Loaves
Salsa-Stuffed Muffin Meat Loaves
Photography by Yvonne Duivenvoorden

Salsa-Stuffed Muffin Meat Loaves

Black beans add fibre and bulk, and perfectly match the seasonings in these little Tex-Mex inspired meatloaves. Mix remaining beans with hot cooked rice or corn to go alongside. You can make your own fresh bread crumbs by pulsing your favourite cubed whole wheat bread in the food processor.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: March 2012

Recipe4 out of 5 based on 25 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 4

Ingredients

  • 1/2 cup 1/2cupfresh whole wheat bread crumbs
  • 1 1green oniongreen onions, chopped
  • 1/2 cup 1/2cupdrained canned black beans, rinsed
  • 1-1/2 tsp 1-1/2tspchili powder
  • 1/2 tsp 1/2tsppepper
  • 1 pinch 1pinchsalt
  • 1 1eggeggs
  • 1 lb 1lbextra-lean ground beef
  • 1/3 cup 1/3cupprepared salsa
  • 1/2 cup 1/2cupshredded Monterey Jack cheese or Cheddar cheese
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Preparation

In large bowl, combine bread crumbs, onion, black beans, chili powder, pepper, salt and egg. Mix in beef. Shape into 8 balls. Place each in lightly greased muffin cup.

With spoon, make indentation in centre of each; fill with salsa and sprinkle with cheese.

Bake in 400°F (200°C) oven until digital rapid-read thermometer inserted in centre of meat reads 160°F (71°C), about 15 minutes.

Nutritional Information Per serving: about

cal 335 pro 32g total fat 15g sat. fat 7g
carb 16g dietary fibre 4g sugar 2g chol 122mg
sodium 482mg potassium 543mg

% RDI:

calcium 15 iron 28 vit A 8 vit C 3
folate 19
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