Meat Muffins – Mexican or BBQ

Mexican or BBQ Meat Muffins

Preheat oven to 425. Grease a 6 serving muffin tin if metal (I use a stoneware one so no greasing necessary).


1 ¼ pound lean ground beef

1 egg, lightly beaten

¼ cup CHUNKY salsa plus 6 spoonfuls

¼ cup dry breadcrumbs

½ cup shredded sharp cheddar cheese plus extra for topping


Mix all ingredients well (using your hands works best), you’re basically making a meatloaf but putting into muffin form instead so you get more crunchy top. Divide into 6 equal portions (I divide into half, then each half into thirds to get some semblance of evenness). Form each portion into a giant firm meatball, then place into the muffin tin. Use your thumb or spoon to make a small indent in the top of each one, put in a spoonful of salsa. Bake 20-25 minutes, then sprinkle additional cheese to the tops and bake an additional 5 to melt.

Note, you can change to salsa to BBQ sauce for a change of pace.

Meat Muffins – Mexican or BBQ
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