Tex-Mex Mini Meatloaf with Roasted Acorn Squash
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 1 • Difficulty: Easy
Multiply the recipe and cook extra meatloaves – freeze for easy dinners another time.
Ingredients
Cooking spray
4 spray(s)
Uncooked 93% lean ground beef
4 oz
Canned corn
¼ cup(s)
Tortilla chips
4 chip(s), crumbled (about 4 Tbsp)
Cilantro
¼ cup(s), chopped
Scallions
1 small, thinly sliced
Egg yolk
1 medium
Chili powder
1 tsp
Kosher salt
½ tsp, divided
Uncooked acorn squash
½ medium, cut into thin (3/4-in) wedges, wedges halved
Cumin seeds
¼ tsp
Salsa
2 Tbsp
Instructions
1
Preheat oven to 400°F. Coat a rimmed baking pan with cooking spray.
2
Combine beef, corn, crumbled chips, cilantro, scallion, egg yolk, chili powder, and 1/4 tsp salt in a medium bowl; form into a 1 1/4-inch-thick loaf. Place on one side of prepared pan.
3
Arrange squash on other side of pan and coat with cooking spray; sprinkle with remaining 1/4 tsp salt and cumin seeds.
4
Roast 15 minutes. Flip squash; roast until meatloaf is cooked through and squash is tender, about 10 minutes more.
5
Serve meatloaf topped with salsa and squash on the side; serve with a lime wedge (optional).
6
Makes 1 serving.
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