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id 684
Name Mini-Chili Meatloaf
Main Dish Category Beef
Secondary Dish Category Main Dish,
Main Ingredient Beans
Other Ingredient Ground Beef
Number of People 12
List of Ingredients cooking spray

1 T olive oil

3 medium garlic cloves, minced

2 cups diced onion

2 large poblano peppers, deveined and seeded, chopped

29 oz. canned diced, fire-roasted tomatoes (about 3 cups)

2 T fresh lime juice

2 T chili powder

1 T paprika, smoked variety

1 tsp. ground cumin

1 tsp. table salt

15 oz. canned kidney beans, rinsed and drained

15 oz. canned black beans, rinsed and drained

1/2 cup fresh cilantro, minced

2 lb. uncooked lean ground beef (7% fat)

1/2 cup reduced-fat sour cream

1/2 cup chopped scallion
Description Preheat oven to 350 degrees.



Coat 12 mini loaf pans with cooking spray.



Heat oil in large skillet over medium-high heat; add garlic and saute until fragrant, about 30 seconds (do not allow garlic to burn).  Add onions and cook, stirring occasionally, about 5 minutes.  Add peppers and cook, stirring occasionally, for 5 minutes more.  Stir in tomatoes, lime juice, chili powder, paprika, cumin, salt, kidney beans, black beans and cilantro; reduce heat to medium and cook, sitrring mixture to incorporate flavors from bottom and sides of pan, about 10 minutes.  Allow mixture to cool.



Place beef in a large bowl and add chili mixture; mix to thoroughly combine.  Place about 1 cup of meatloaf mixture in each prepared mini loaf pan.  Bake until juices run clear, about 35 to 45 minutes; let stand for 10 minutes before turn out of pans.  Top each meatloaf with 2 tsp. each sour cream and scallions. 
Time 65 minutes
Cooking Type Bake
Difficulty (1-5) 1
Notes I only used 1 T of chili powder (Penzey's) and 1 poblano pepper and it was yummy!



I only got 10 loaves instead of 12; using 1 cup mixture per loaf.



4 WW points per loaf



Could also use muffin pans!!
Origin Weight Watchers Weekly
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