Southwest Meatloaf Muffins | Healthy Cooking for Two


WW Recipe of the Day: Southwest Meatloaf Muffins for Two
(208 calories | *6 WW SmartPoints)

On a recent trip to Santa Fe, New Mexico, I saw these Southwest meatloaf muffins on a cafe menu and was delighted with my meal. Hearty and delicate at the same time; the demure size and spicy flavor are a good match.

Southwest mini meatloaf muffins with toothpicks and side of ketchup.

WW Friendly Southwest Meatloaf Muffins

I’ve used ricotta cheese in lieu of any fillers like oats or breadcrumbs which helps to keep these meatloaf muffins gluten-free. The cheese adds a richness to the lean meat and egg whites.

The Dijon mustard gives an added bite and enhances the texture of the lean ground turkey, which can at times be pretty dry.

This humble meatloaf—in its dressed up muffin form—is an ideal supper, however also makes an easy, big-group appetizer or main course.

A few days ago I doubled the recipe, made 12 muffins and served them piled onto a larger serving platter for a buffet. They were gone in minutes!

How Many Calories and WW Points in this Recipe for Southwest Meatball Muffins?

According to my calculations, each serving (3 meatloaf muffins) has 208 calories and  *6 WW Freestyle SmartPoints.

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Watch this short video to learn more:

How to Make Mini Southwestern Meatballs Muffins Step-by-Step

Step 1: Gather all ingredients and preheat oven to 350F degrees.

Pico de gallo, ricotta cheese, Dijon mustard, ground turkey and green onions ingredients for making southwest meatloaf muffins.

Ingredients for making Southwest Meatloaf Muffins

Step 2: In a medium bowl, mix all ingredients together thoroughly.

Mixing meatloaf ingredients with spatula in stainless steel bowl.

Mixing Southwest Meatloaf Muffins

Meatloaf mixture in stainless mixing bowl.

Southwest Meatloaf Mixture

Step 3: Spray a 6-cup muffin tin with non-stick spray and fill each with 1/3 cup of the meatloaf mixture.

Meatloaf dividing among 6-cup muffin tin for making meatloaf muffins.

Ready to bake meatloaf muffins

Southwest meatloaf muffins on blue plate with one muffin cut in half.

Baked Southwest Meatloaf Muffins

Step 4: Baked for 25-30 minutes, or until muffins are cooked through.
Step 5: Remove from the muffin tin and serve hot.

Southwest Mini Meatloaf Muffins Recipe Notes

As the muffins cook, they’ll give off some juice from the salsa and meat. They may look liquidy when you take them from the oven. This is fine. As the muffins sit for a few minutes, the juices absorb and the muffins will just be juicier.

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.

Mini Meatloaf Muffins Serving Suggestions

A bottle of ketchup or BBQ sauce are what I serve. Extra salsa or mustard are also good toppers.

Serve alongside a big vegetable salad, or crunchy slaw, and maybe a plate of skinny baked fries.

Ways to Use Southwest Meatloaf Leftovers

Leftovers meatloaf muffins are great cold or hot. Try slicing them in half and topping with mustard and ketchup as a low carb bread free sandwich.

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Southwest Meatloaf Muffins

Hearty and delicate at the same time-the demure size and spicy flavor of these Meatloaf Muffins are a good match.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings (adjustable): 2

Calories: 208

Ingredients

  • 8 ounces lean ground turkey
  • 1/4 cup pico de gallo or mild salsa
  • 1/4 cup part-skim ricotta cheese
  • 2 teaspoons Dijon mustard
  • 2 egg whites
  • 1 scallion, chopped
  • 1/2 teaspoon chile powder
  • Salt and freshly ground black pepper

Instructions

  • Preheat the oven to 350F degrees.

  • In a medium sized bowl, mix all of the ingredients thoroughly.

  • Spray 6-cup muffin tin with non-stick spray and fill each with 1/3 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 muffins Weight Watchers PointsPlus: *5 Weight Watchers Freestyle SmartPoints: *6

Nutrition Facts

Southwest Meatloaf Muffins

Amount Per Serving (3 meatloaf muffins)

Calories 208 Calories 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.

Course: Appetizer, Main Course

Cuisine: American

Keyword: mini southwest meatloaf, southwest meatballs

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.

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Hallie HarronOriginally from the San Francisco Bay Area, Hallie is a chef-teacher who eventually found her way to Provence, France, where she gave food and wine tours of the region.

In addition to writing more than a dozen cookbooks, she has also been teaching both professional and recreational cooking classes since 1978.

Hallie looks forward to sharing some of her favorite easy, healthy recipes with you here on Simple Nourished Living.

More articles and recipes by Hallie Harron

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