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–+ servings

Mexican Chipotle Mini Meatloaves with Corn Salsa

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Rett Main Course
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 2 chipotle peppers in adobo sauce, minced
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1/2 cup finely diced onion
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups corn kernels
  • 1 cup diced tomatoes
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil

fremgangsmåte
 

  • Preheat the oven to 375°F. In a large mixing bowl, combine the ground beef, minced chipotle peppers, panko breadcrumbs, egg, diced onion, minced garlic, cumin, salt, and black pepper. Stir until the mixture holds together but is not overworked.
  • Divide the mixture into four equal portions. Shape each portion into a small loaf and place them on a parchment-lined baking sheet.
  • Bake the meatloaves for 25 to 30 minutes, or until the internal temperature reaches 160°F. Remove from the oven and let them rest for 5 minutes.
  • While the meatloaves bake, prepare the corn salsa. In a medium bowl, stir together the corn kernels, diced tomatoes, red onion, cilantro, lime juice, and olive oil until evenly mixed.
  • Spoon the corn salsa over each rested meatloaf before serving.

merknader

Make the salsa a few hours ahead and keep it in the fridge so the flavors can blend. If the corn is frozen, thaw it completely and pat it dry to prevent excess liquid. For a milder version, use only one chipotle pepper and remove the seeds before mincing.
Course: Main Course
Cuisine: Mexican
Equipment: Mixing Bowl, Baking Sheet, Medium Bowl