Mini Mexican Meat Loaves
Roasted Broccoli and Bell Peppers
Ingredients
- 1 cup frozen seasoning blend (diced onion, bell peppers, and celery)
- 2 tsp minced garlic
- ¾ cup panko breadcrumbs
- 1 (8-oz) pouch red chile enchilada sauce, divided
- ½ tsp salt
- ½ tsp pepper
- 2 large eggs, lightly beaten
- 1½ lb ground beef
- 1 cup shredded Cheddar cheese
- ¼ cup fresh salsa
Instructions
- Preheat oven to 450°F. Microwave seasoning blend in a large bowl at HIGH 2 minutes or until tender. Stir in garlic, breadcrumbs, 4 Tbsp enchilada sauce, salt, pepper, and eggs; add beef, and gently combine.
- Shape mixture into 6 small meat loaves. Place on a wire rack on a foil-lined rimmed baking sheet; top with remaining enchilada sauce.
- Bake 15 minutes; sprinkle with cheese, and bake 5 minutes longer or until no longer pink in centers. Serve with salsa.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 1 red bell pepper, cut into chunks
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a rimmed baking sheet . Bake 20 minutes, turning once, or until vegetables are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
334
|
98
|
432
|
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