Mexican Mini Meatloaves

Perfect for a weeknight meal.

These mini meatloaves take just 5 minutes to prepare and 30 minutes to cook. Full of Mexican flavours, they make a great alternative to tacos. They are also much easier to eat without making a mess – I can never eat tacos without them breaking into a thousand pieces 🙂

If your family doesn’t like sweetcorn or red capsicum (bell pepper) then you can substitute with a different variety of canned beans instead. Of course you can make your own Mexican spice blend rather than using a packet of taco seasoning if you prefer.

I adapted this recipe from one I found in the May 2015 issue of Recipes+ magazine.

Ingredients – serves 4:

  • 500g/1 lb beef mince (ground)
  • 400g/14 oz can red kidney beans, drained & rinsed
  • 200g/7 oz can sweetcorn kernels, drained
  • 1/2 red capsicum (bell pepper), finely chopped
  • 1/2 cup dried breadcrumbs
  • 1 packet (30g/1 oz) taco seasoning mix
  • light sour cream and tortilla chips, to serve
  • fresh coriander leaves, optional, to decorate


  • Heat your oven to 200C/180C fan forced/390F.
  • Spray four 1-cup mini loaf pans with a little cooking spray and place on a baking tray. If you don’t have any mini loaf pans then you can use four holes of a 6-hole ‘Texas’ muffin pan.
  • Put the beef mince, kidney beans, sweetcorn, capsicum, breadcrumbs and taco seasoning into a large bowl. Use your clean hands to mix everything together.
  • Press the beef mixture into the prepared loaf pans.
  • Bake for 30 minutes, swapping the position of the loaf pans on the baking tray half way through the cooking time.
  • Remove from the oven and leave to cool for 5 minutes before turning the meatloaves out onto your serving plates.
  • Serve topped with a dollop of sour cream and with tortilla chips on the side. If you have a few fresh coriander leaves then you can add one to the top of each meatloaf to decorate.
  • Enjoy!

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