Tex-Mex Mini Meatloaf with Roasted Acorn Squash

Total Time
45 min
20 min
25 min
Multiply the recipe and cook extra meatloaves – freeze for easy dinners another time.


cooking spray

4 spray(s)

uncooked 93% lean ground beef

4 oz

canned corn kernels

¼ cup(s)

tortilla chips

4 chip(s), crumbled (about 4 Tbsp)


¼ cup(s), chopped

uncooked scallion(s)

1 small, thinly sliced

uncooked egg yolk(s)

1 large

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

fat free salsa

2 Tbsp


  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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