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mexican meatloaf

Mini Mexican Meatloaf

Served with salad and guacamole these mini Mexican meatloaves will be a family favourite, with hidden vegetables and easy to pre prepare it’s a winner for the busy family with vege avoiding kids.


  • 500 grams beef mince
  • 1/2 brown onion finely diced
  • 1 egg lightly beaten
  • 2 cloves garlic crushed
  • 1 sachet taco seasoning (30g)
  • 1 bottle Mexican sauce (250g) or tinned tomatoes
  • 2 cups mozzarella cheese


  • Preheat oven to 180°C or 160°fan forced. Spray a 12 cup muffin tin with cooking spray and set aside.
  • Combine all ingredients except for the mozzarella and salsa in a bowl using your clean hands.
  • Press the mixture evenly into the muffin tin cups and bake for 25 minutes.
  • Remove from oven and spoon over Mexican sauce and sprinkle mozzarella on each mini meatloaf.
  • Return to oven and cook a further 8 minutes until the cheese is melted.
  • Serve with salad and guacamole.


  • My kids call these giant Nacho balls. They seem to be very popular at my house.
  • If I know I will be running short of time at dinner , I make these right up to filling the muffin tin and refrigerate until I am ready to bake them.
  • I have hidden carrots and zucchini in this mix often and the children rarely notice because of the sauce and cheese.
This recipe was created by Jennifer Cheung for Kidspot.