Tex-Mex Mini Meatloaves with Corn and Diced Tomatoes
Individual meatloaves packed with Southwestern flavors from taco seasoning, crushed tortilla chips, corn, and diced tomatoes with chilies. These portion-controlled loaves cook quickly in foil packets, making them perfect for busy weeknight dinners or outdoor grilling. The barbecue sauce glaze adds a sweet and tangy finish that complements the spicy Tex-Mex ingredients, while the foil packet method keeps the meat moist and makes cleanup effortless.
Ingredients
- 4 sheets Reynolds Wrap Non-Stick Foil, 12x18-inches each
- nonstick cooking spray
- 1 pound extra lean ground beefground turkey1:195Full guide →
- ¼ cup tortilla chips, finely crushed
- ¼ cup onion, finely chopped
- 1 tablespoons taco seasoning, about 1/2 a package
- 2 teaspoons Worcestershire sauce
- ¼ cup barbecue saucesalsa1:185Full guide →
- ½ can whole kernel corn, drained, 15 1/4 oz canblack beans1:180
- 1 can diced tomatoes and chilies, drained, 10-1/2 oz
- ½ cup barbecue saucesalsa1:185Full guide →
- 2 green onions, chopped(optional)
Instructions
- 1
Preheat oven to 450 degrees or grill to medium-high
- 2
Combine all ingredients except barbecue sauce and green onions in a large bowl
- 3
Shape meat mixture into 4 mini loaves, flattening each slightly
- 4
Place one mini meatloaf in center of each foil sheet with non-stick side facing food
- 5
Spoon remaining barbecue sauce over each meatloaf
- 6
Lift foil sides and fold top and ends over to seal packet, leaving room for heat circulation
- 7
Repeat to make four packets
- 8
Bake 18 to 20 minutes on baking sheet or grill 12 to 14 minutes covered
Tips
Crush tortilla chips in a food processor or place in a sealed bag and roll with a rolling pin for even texture.
Let meatloaves rest 5 minutes after cooking before opening foil packets to allow juices to redistribute.
For extra heat, use hot taco seasoning or add a pinch of cayenne pepper to the meat mixture.
Good to Know
Refrigerate cooked meatloaves up to 3 days in sealed containers.
Assemble foil packets up to 4 hours ahead and refrigerate until ready to cook.
Serve hot with Mexican rice, refried beans, or a simple green salad.
Common Mistakes
Don't overmix the meat mixture to avoid tough meatloaves
Seal foil packets tightly but leave space for steam circulation to prevent bursting
Substitutions
FAQ
Can I make these without foil packets?
Yes, bake in a muffin tin at 375°F for 20-25 minutes or until internal temperature reaches 160°F.
What if I don't have taco seasoning?
Mix 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder.
How long will leftovers keep?
Store refrigerated up to 3 days or freeze up to 3 months in airtight containers.