Tex-Mex Mini Meatloaves with Corn and Diced Tomatoes

Name: Tex-Mex Mini Meatloaves with Corn and Diced Tomatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 sheets Reynolds Wrap Non-Stick Foil, 12x18-inches each; nonstick cooking spray; 1 pound extra lean ground beef; 1/4 cup tortilla chips, finely crushed; 1/4 cup onion, finely chopped; 1-1/2 tablespoons taco seasoning, about 1/2 a package; 2 teaspoons Worcestershire sauce; 1/4 cup barbecue sauce; 1/2 can whole kernel corn, drained, 15 1/4 oz can; 1 can diced tomatoes and chilies, drained, 10-1/2 oz; 1/2 cup barbecue sauce; 2 green onions, chopped

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.

Prep: 5 min
Cook: 20 min
Yield: 4 servings
Level: medium
Cuisine: Mexican

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Dairy-Free Nut-Free

Ingredients

4 servings

4 sheets Reynolds Wrap Non-Stick Foil, 12x18-inches each
nonstick cooking spray
1 pound extra lean ground beef
ground turkey1:195
Full guide →
¼ cup tortilla chips, finely crushed
panko breadcrumbs1:190
adds:gluten
Full guide →
¼ cup onion, finely chopped
1 tablespoons taco seasoning, about 1/2 a package
2 teaspoons Worcestershire sauce
¼ cup barbecue sauce
salsa1:185
Full guide →
½ can whole kernel corn, drained, 15 1/4 oz can
black beans1:180
1 can diced tomatoes and chilies, drained, 10-1/2 oz
½ cup barbecue sauce
salsa1:185
Full guide →
2 green onions, chopped(optional)

Method

8 steps

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

Tip 1

Crush tortilla chips in a food processor or place in a sealed bag and roll with a rolling pin for even texture.

Tip 2

Let meatloaves rest 5 minutes after cooking before opening foil packets to allow juices to redistribute.

Tip 3

For extra heat, use hot taco seasoning or add a pinch of cayenne pepper to the meat mixture.

Good to Know

Storage

Refrigerate cooked meatloaves up to 3 days in sealed containers.

Make Ahead

Assemble foil packets up to 4 hours ahead and refrigerate until ready to cook.

Serve With

Serve hot with Mexican rice, refried beans, or a simple green salad.

See pairing guide →

Common Mistakes

Watch

Don't overmix the meat mixture to avoid tough meatloaves

Watch

Seal foil packets tightly but leave space for steam circulation to prevent bursting

Substitutions

ground beef→

ground turkey1:195

Full guide →

tortilla chips→

panko breadcrumbs1:190

adds:gluten

Full guide →

barbecue sauce→

salsa1:185

Full guide →

whole kernel corn→

black beans1:180

Full guide →

Find more 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.