Skinny Mexican-Style Meatloaf Cupcakes

Makes 10 meatloaf cupcakes

¼ cup mashed avocado, about ½ avocado
2 teaspoons salsa
Dash of salt and pepper
¼ cup salsa
2 tablespoons The BEST Skinny Ranch Dressing (3 ingredients) or fat-free sour cream

Preheat oven to 350 degrees. Coat a 12-cup, regular size muffin tin with cooking spray.
In a large bowl, combine beef, onions, red bell pepper, corn, ½ cup salsa, cornmeal or crushed tortilla chips, egg, and a little salt and pepper. Mix well until thoroughly combined.
Divide meatloaf mixture into 10 muffin cups. Fill to top and level off. I like to use a ⅓ cup measuring cup to fill each. Spread remaining ½ cup salsa evenly over the top of meatloaf muffins. Add more, if desired.
Bake 40 minutes. Remove from oven and let stand for 5 minutes before removing from pan. Carefully remove with a spoon and place on paper towels to drain.
For topping: In a small bowl, mix together the mashed avocado, 2 teaspoons salsa, a little salt and pepper. Top each cupcake with 1 teaspoon guacamole and spread about ½ teaspoon salsa over the top. Drizzle each with about ½ teaspoon ranch dressing or sour cream.

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