Skinny Mexican-Style Meatloaf Cupcakes



Skinny Mexican-Style Meatloaf Cupcakes



Ingredients for Topping:

  • ¼ cup mashed avocado, about ½ avocado
  • 2 teaspoons salsa
  • Dash of salt and pepper
  • ¼ cup salsa
  • 2 tablespoons The BEST Skinny Ranch Dressing (3 ingredients) or fat-free sour cream

Instructions

1. Preheat oven to 350 degrees.  Coat a 12-cup, regular size muffin tin with cooking spray.

2. In a large bowl, combine beef, onions, red bell pepper, corn, ½ cup salsa, cornmeal or crushed tortilla chips, egg, and a little salt and pepper. Mix well until thoroughly combined.

3. Divide meatloaf mixture into 10 muffin cups. Fill to top and level off.  I like to use a ⅓ cup measuring cup to fill each. Spread remaining ½ cup salsa evenly over the top of meatloaf muffins.  Add more, if desired.

4. Bake 40 minutes. Remove from oven and let stand for 5 minutes before removing from pan. Carefully remove with a spoon and place on paper towels to drain.

5. For topping: In a small bowl, mix together the mashed avocado, 2 teaspoons salsa, a little salt and pepper. Top each cupcake with 1 teaspoon guacamole and spread about ½ teaspoon salsa over the top. Drizzle each with about ½ teaspoon ranch dressing or sour cream.

Makes 10 meatloaf cupcakes

Weight Watchers SmartPoints 3
Weight Watchers POINTS PLUS 2