This is a different kind of M&M…Mexican Meatloaf…in mini form! What?! I’m excited just telling you about it! This is a great way to make dinner fun for the kiddos and have a different twist on traditional meatloaf. These also reheat very well so it is a great meal prep option to make ahead for work lunches.
Parmesan zucchini makes a great side dish for any meal. Zucchini are abundant during the summer months, so give some a try to explore a new zucchini dish.
I love these spices and flavors from our friends to the South. You can get creative and mix up different flavors for these dishes, such as adding red pepper flakes to the zucchini for a spicy kick, or perhaps seasoning the meatloaf with curry powder and diced onions and peppers. What country has your favorite flavors???
Print Recipe Mini Mexican Meatloaf & Parmesan Zucchini
Preheat your oven to 375 degrees.
Open the can of black beans- drain and rinse with water in a colander.
Pour all meatloaf ingredients into a bowl (black beans, tomato & chile, ground turkey, and taco seasoning) and mix together.
Spray a muffin tin with Pam and scoop about 1/2 cup of mixture into each spot.
Place into preheated oven and bake for 25 minutes.
Once the meatloaf is in the oven, get a baking sheet ready for the zucchini parmesan.
Slice the zucchini as thin as you can and spread evenly over baking sheet.
Sprinkle parmesan cheese, salt and pepper over zucchini. Place into oven with meatloaf for 20 minutes.
Upon removing the meatloaf and zucchini from the oven, top the meatloaf with small slices of pepper jack cheese and let melt before serving.