Mini Taco Meatloaves

Running Mama Cooks has been my new run-to blog lately.  The lovely Kelly is a busy mom with kids close in age to mine, so we're on the same page when it comes to needing a meal that is EASY to prepare.  She is also a fitness instructor, so I know she's dependable when it comes to looking for meals that are healthy.

Her Taco Meatloaf is a perfect example, and we gobbled these up.  Ryan kept giggling at the idea of meat in the muffin tins, and Danny ate these like it was his last meal.  The individual loaves are great for portion control, and are nice and easy to throw into the freezer for a last-minute lunch.

(I have an embarrassingly low tolerance for heat when it comes to food, so next time I will use a regular can of diced tomatoes.)

Mini Taco Meatloaves

from Running Mama Cooks

• 1 lb ground turkey breast
  
• 1 small red onion, finely chopped
  
• 2 tbs olive oil
  
• 1 egg
  
• 1 packet low sodium taco seasoning
  
• 1 10oz can diced tomatoes with green chilies (I used RoTel), drained
  
• 1 cup whole grain tortilla chips, crushed
  
• 1 cup shredded Mexican blend cheese
  
• 2 tbs taco sauce
  
• 1/4 cup salsa con queso

Preheat oven to 400

Heat olive oil over medium heat and saute onions until tender.

Place tortilla chips in a ziplock bag and crush until pieces are very small. I used a rolling pin.

Mix all ingredients except for the taco and queso sauce until well combined. Spray a loaf pan with cooking spray and add meatloaf mixture.

Brush top of meatloaf with taco sauce

Bake for 35 minutes. In the meantime, place salsa con queso in a microwave bowl and heat until hot. Once meatloaf is sliced, drizzle hot queso over meatloaf.

serve with sour cream, chips, salsa and any other condiments you like with tacos!