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.

Individual Chili Meatloaf

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

Ingredients

• 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

Directions

• 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