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Mini Mexican-Style Meatloaf

  • Cook Time: 25 - 30 minutes
  • Servings: 24
  • Course: Main Dish

Customize this main dish as you want for each member of the family. Then serve the leftovers the next day for lunch. REYNOLDS KITCHENS TIP: Crumble leftover meatloaf for tacos.

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Reynolds Kitchens tip

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  • 2 pounds extra lean ground beef
  • 1-1/2 cups crushed tortilla chips
  • 1 cup chunky salsa, divided
  • 1 small onion, finely chopped
  • 2 eggs
  • 1 teaspoon each chili powder and garlic salt
  • Shredded Mexican-blend or cheddar cheese


Step 1

PREHEAT oven to 350°F. Place 24 Reynolds® StayBrite® or Foil Baking Cups in muffin pans; set aside.

Step 2

MIX ground beef, tortilla chips, salsa, onion, eggs, chili powder and garlic salt together in a large bowl until well blended.

Step 3

Spoon about 1/3 meat mixture into each baking cup.

Step 4

BAKE 25 to 30 minutes or until internal temperature reaches 160°F. Top each with shredded cheese. Serve immediately, with additional salsa, sour cream and chips, if desired.

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