Mini Meatloafs with a Mexican Twist

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This mini meatloafs are just a little bomb of flavors! So good I know you’re going to become a fan of them! Very healthy lean ground beef and special combination of vegetables, all natural, lined with a thin slice of prosciutto just delicious! They have a mexican twist with the jalapeño pepper. I added flaxseed instead of bread crumbs, I just loved how they came out!! They freeze perfectly, so you can make a big batch and have them ready when you need them.

MINI MEATLOAFS

Ingredients

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1/2 Lb lean ground beef

5    Green onion

1    Small leek

1    Serrano chile

1    Tomato

1    Egg

1    Tablespoon Flaxseed

6    Slices Prosciutto

 

Procedure

  • Preheat oven to 350º F
  • Prepare your veggies
  • Thinly slice green onions and leek
  • Slice serrano chile longwise, scoop seeds and vain and chop finely
  • Cut tomato in half and scoop seeds (you don’t want all that water in your meatloaf) and finely chop it

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  • Mix all ingredients in a bowl and season with salt and pepper

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  • Line six muffin tins with prosciutto

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  • Split meat mix into 6 muffin tins

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  • Bake fo 25 minutes
  • Ready!

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