Thursday, December 30, 2010

Individual Chili Meatloaf

Here's another meatloaf recipe. This one comes from Weight Watchers Weekly from the week of March 14, 2010 with a spicy twist.

Our Mexican version of a comfort food classic is made in mini loaf pans for easy portion control. It's full of spices, topped with scallions and sour cream.

4 points per serving
12 servings (1 meatloaf each)
18 minutes prep
65 minutes cook

  • 4 sprays cooking spray
  • 1 Tbsp Olive Oil
  • 3 medium garlic cloves, minced
  • 2 cups diced onion
  • 2 large poblano peppers, deveined and seeded, chopped
  • 29 oz canned diced tomatoes, fire-roasted (about 3 cups)
  • 2 Tbsp fresh lime juice
  • 2 Tbsp chili powder
  • 1 Tbsp paprike, smoked variety
  • 1 tsp ground cumin
  • 1 tsp table salt
  • 15 oz canned kidney beans, rinsed and drained
  • 15 oz canned black beans, rinsed and drained
  • 1/2 cup fresh cilantro, minced
  • 2 lb uncooked lean ground beef (7% fat)
  • 1/2 cup reduced fat sour cream
  • 1/2 cup chopped scallion
  • Preheat oven to 350F
  • Coat 12 mini loaf pans with cooking spray (or a muffin pan)
  • Heat oil in a large skillet over medium high heat; add garlic and saute until fragrant, about 30 seconds-do not allow garlic to burn
  • Add onions and cook, stirring occasionally, about 5 minutes
  • Add peppers and cook, stirring occasionally for 5 minutes more
  • Stir in tomatoes, lime juice, chili powder, paprika, cumin, salt, kidney beans, black beans, and cilantro; reduce heat to medium and cook, stirring mixture to incorporate flavors from bottom and sides of pan, about 10 minutes. Allow mixture to cool.
  • Place beef in a large bowl and add chili mixture; mix to thoroughly combine
  • Place about one cup of meatloaf mixture in each prepared mini loaf pan
  • Bake until juices run clear, about 35 to 45 minutes
  • Let stand for 10 minutes before turning out of pans
  • Top each meatloaf with 2 tsp each of sour cream and scallions