Cupcake Pan Mexican Meatloaf

• 1 lb 85% lean ground beef (85% non-fat)
• 34 cup canned kidney beans, drained and rinsed
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 teaspoons ground cumin
• 34 cup chunky salsa (mild or hot to taste)
• 12 cup cornmeal
• 2 eggs
• 34 cup sharp cheddar cheese, finely ground
• sour cream (to garnish)

1. Preheat oven to 400 degrees.
2. Spray all 12 cups of a regular muffin pan with non-stick cooking spray.
3. Combine all ingredients except sour cream in a large bowl and mix together with your hands.
4. Distribute evenly among the muffin cups.
5. Bake for 15 minutes, or until a meat thermometer registers 160 degrees.
6. Serve with sour cream if desired.

ground beef, kidney beans, salt, pepper, ground cumin, chunky salsa, cornmeal, eggs, cheddar cheese, sour cream

Taken from www.food.com/recipe/cupcake-pan-mexican-meatloaf-507998 (may not work)