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–+ servings

Chipotle Beef Mini Meatloaves with Charred Corn Salad

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Rett Main Course
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground beef
  • 2 chipotle peppers in adobo sauce, minced
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup ketchup
  • 3 cups corn kernels
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 1/4 cup cotija cheese, crumbled
  • 1 avocado, diced

fremgangsmåte
 

  • Preheat the oven to 375°F. In a mixing bowl, combine the ground beef, minced chipotle peppers, breadcrumbs, egg, minced garlic, cumin, salt, and black pepper until evenly mixed.
  • Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves in a muffin tin or on a baking sheet.
  • Spread the ketchup evenly over the top of each mini meatloaf.
  • Bake for 25 minutes until the internal temperature reaches 160°F.
  • While the meatloaves bake, heat a large skillet over medium-high heat. Add the corn kernels and cook without stirring for 3 to 4 minutes until some kernels char and pop.
  • Remove the skillet from heat and transfer the corn to a bowl. Stir in the cherry tomatoes, cilantro, lime juice, cotija cheese, and avocado.
  • Serve each mini meatloaf with a portion of the charred corn salad on the side.

merknader

Let the meatloaves rest for five minutes after baking so the juices settle before serving. If you prefer less heat, use only one chipotle pepper. The salad tastes best when the corn is well charred in spots, so avoid stirring it too often in the skillet. Leftovers keep in the fridge for up to two days, and the salad can be refreshed with an extra squeeze of lime before serving.
Course: Main Course
Cuisine: Mexican
Equipment: Mixing bowl, Muffin tin, Large skillet