Mini Fiesta
Meatloaves
Individual taco-seasoned meatloaves baked in a muffin tin — packed with fresh cilantro, red onion, and garlic blended right into the meat. Bold southwest flavor in a perfectly portioned, grab-and-go format. Make a batch on Sunday and eat well all week.
- Meat Mixture
- 2 lb lean ground beef
- 2 large eggs
- 1 large red onion, quartered
- 1 bunch fresh cilantro
- 3 cloves garlic
- 2 packets taco seasoning
- 1 tsp cumin
- 1 can red kidney beans, drained & rinsed (see lower-carb tip)
- — cooking spray
- Toppings
- — 2% shredded cheddar or pepper jack (optional)
- — salsa (optional)
- — plain Greek yogurt (in place of sour cream, optional)
- — sliced jalapeños (optional)
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1
Preheat & blend the aromatics
Preheat oven to 400°F. Add the quartered red onion, cilantro, and garlic cloves to a food processor. Pulse until finely chopped and well combined — this distributes the flavor evenly throughout every bite of the meatloaf and keeps the texture smooth rather than chunky.
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2
Mix the meat
In a large mixing bowl combine the ground beef, processed onion and cilantro mixture, eggs, taco seasoning, cumin, and drained kidney beans. Mix thoroughly by hand or with a stand mixer fitted with the paddle attachment until everything is evenly distributed. Don't overmix — just until combined.
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3
Fill the muffin tin
Spray a standard 12-cup muffin tin generously with cooking spray — get the sides well coated for easy release. Divide the meat mixture evenly among all 12 cups, pressing gently to fill each one. The tops should be slightly domed.
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4
Bake
Bake at 400°F for 20–25 minutes until the internal temperature reaches 160°F and the tops are set and lightly browned. Let rest in the tin for 3–4 minutes before removing — they firm up as they cool and release much more cleanly.
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5
Add cheese & broil
If adding cheese, sprinkle shredded cheddar or pepper jack over each meatloaf. Switch the oven to the broiler on high and return for 2 minutes until the cheese is melted and golden. Watch closely. Top with salsa, Greek yogurt, or jalapeños and serve hot — or let cool completely for meal prep.
- Meal prep champion: These are one of the best meal prep recipes in this collection — bake a full 12-cup batch on Sunday, refrigerate for up to 5 days, and reheat 2–3 in the microwave for 60–90 seconds for a complete protein-packed meal in under 2 minutes.
- Lower carb option: Kidney beans add heartiness and fiber but also bring more carbs — skip them entirely for a lower carb version and replace with diced bell pepper or jalapeño folded directly into the meat mixture for color and flavor.
- Food processor trick: Blending the onion, cilantro, and garlic in the food processor rather than chopping by hand distributes the flavor more evenly and prevents large chunks in the finished meatloaves — a small step that makes a real difference in texture.
- Silicone muffin tin: These release effortlessly from a silicone muffin tin — if you've been on the fence about buying one, this recipe is a great reason to do it.
- Freeze them: These freeze beautifully for up to 3 months. Cool completely, wrap individually, and freeze — reheat from frozen in the microwave for 2–3 minutes or in a 350°F oven for 10 minutes.