Mexican Meatloaf

• 1 lb lean ground beef
• 12 cup canned kidney beans, drained and rinsed
• 3 tablespoons chopped green chilies, from a can
• 14 teaspoon salt
• 12 cup salsa, plus
• 2 tablespoons salsa
• 6 tablespoons stone-ground cornmeal
• 2 egg whites
• pepper, to taste
• 14 cup grated cheddar cheese, plus
• 12 cup grated cheddar cheese, for topping
• light sour cream, for garnish

1. Preheat oven to 400.
2. Prepare 6 regular muffin cups by spraying with nonstick cooking spray or lining with silicone liners.
3. Combine ground beef, beans, green chilies, salt, salsa, cornmeal, egg whites, pepper, and 1/4 cup cheddar in a bowl.
4. Divide mixture among the muffin cups.
5. Top with 1/2 cup cheese, distribute evenly.
6. Bake for 15 minutes, or until cooked to 160; check with instant read thermometer.
7. Serve with sour cream.
8. 260 calories each.

lean ground beef, kidney beans, green chilies, salt, salsa, salsa, stoneground cornmeal, egg whites, pepper, cheddar cheese, cheddar cheese, light sour cream

Taken from www.food.com/recipe/mexican-meatloaf-501678 (may not work)