Cheesy Salsa Mini Meatloaves

This loaf-less meatloaf is a twist on the American dinner staple, prepared in a muffin pan. Each mini meatloaf is juicy, cheesy, and delicious. I paired this recipe with steamed mixed vegetables to round out the meal.

Servings: 12 “muffin-sized” meatloaves.


1 pound ground beef

1/2 cup white onions, chopped

1 egg

12 finely crushed saltines

1 1/2 cups finely shredded Mexican style taco cheese blend

1 cup salsa

Salt and pepper


  1. Heat oven to 400 degrees.
  2. Prepare muffin pan(s) by spraying with cooking spray.
  3. Mix first four ingredients with just 1 cup of cheese and 1/2 cup salsa. Add salt and pepper. Press evenly into muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each.
  4. Bake 20 to 25 minutes or until meatloaves are done (160 degrees if you have a food thermometer).
  5. Top with remaining salsa and cheese; bake 3 minutes or until cheese is melted.


Use lean ground beef to save calories and reduce fat. Lowfat and low sodium cheeses are also available.