In a medium sized bowl, mix all of the ingredients thoroughly.
Spray 6-cup muffin tin with non-stick spray and fill each with ⅓ cup of the meatloaf mixture.
Bake for 25-30 minutes, or until meatloaf muffins are cooked through.
Remove from the tin and serve hot.
Recipe Notes
Make up the meatloaf mixture up to 1 day in advance, fill the cups and cook when you're ready to serve.I used liquid egg whites which I love for convenience sake. Also it avoids leftover egg yolks, which oftentimes just get thrown away.If you're a real fan of spicy food, up the salsa heat to medium or hot.Feel free to add a tablespoon of chopped cilantro for added color, flavor and authenticity.Serving size: 3 meatloaf muffinsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.6*SmartPoints (Green plan)6*SmartPoints (Blue plan)6*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Southwest Meatloaf Muffins
Amount Per Serving (3 meatloaf muffins)
Calories 208Calories from Fat 87
% Daily Value*
Fat 9.7g15%
Carbohydrates 2g1%
Fiber 0.5g2%
Protein 28.1g56%
* Percent Daily Values are based on a 2000 calorie diet.