Skinny Mexican-Style Meatloaf Cupcakes

Skinny Mexican Style Meatloaf Cupcakes

Skinny Mexican-Style Meatloaf Cupcakes

Makes 10 meatloaf cupcakes

Skinny Mexican Style Meatloaf Cupcakes 1

Ingredients for Topping:

  • 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


  1. Preheat oven to 350 degrees.  Coat a 12-cup, regular size muffin tin with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Weight Watchers SmartPoints 3
Weight Watchers POINTS PLUS 2