I am on a huge Mexican cuisine kick at the moment! Once in a while I find myself just craving certain flavors and lately thats been Spanish and Mexican flavors! These Mexican Meatloaf Muffins are certainly not a traditional Mexican meal by any means but there are many ingredients that scream Mexican. Ground chicken is is mixed with a roasted chili sauce {same sauce we used in the Arepas dish I posted yesterday}, some shredded cheddar, breadcrumb and egg. Instead of a traditional loaf, I love making these fun individual sized muffins!

I guess another not so traditional component of this dish is that I use ground chicken rather then beef or a mix of beef/veal/pork. Theres actually a good reason for it too! First off, I try to use leaner meats for health reasons but more importantly in this case, its because the ground chicken is very mild in flavor. Why is that important? The ground chicken easily takes on whatever seasoning or favors you add. So in the case, the roasted chili sauce doesn’t get lost in an intense beef flavor.

These Mexican Meatloaf Muffins are baked in the oven for about 20-22 minutes, topped with some extra cheddar in the last couple minutes to melt right overtop. I served these with some more of that amazing roasted chili sauce, a dollop of sour cream, a garnish of fresh cilantro and of course some guacamole on the side {because I can’t get enough avocado!}. I really really enjoyed these meatloaf muffins and that sauce, yea I think i’ll be doubling the batch next time just to have on hand!

NOTE: The recipe included here for the sauce is enough to make these meatloaf muffins as well as the Arepas Pulled Pork recipe. Any extra can be used on grilled chicken, eggs, a dipping sauce for a quesadilla… its awesome!

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