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Mexican Meatloaf Muffins

Course Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6
Author Amy Rains


  • 1 tbsp avocado oil or olive oil
  • 1 small yellow onion diced
  • 1 red or yellow bell pepper diced
  • 1 poblano pepper diced
  • 1 lb ground beef
  • 1 lb Mexican chorizo sausage*
  • 1/3 cup coconut flour
  • 1 tsp kosher salt
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 2 tsp dijon mustard
  • 2 large eggs
  • 1/3 cup fresh cilantro
  • 1 cup salsa


  1. Preheat the oven to 350 degrees. Lightly grease a 12 muffin cup pan and set aside.

  2. Heat a larget skillet to medium high heat. Once hot add the oil, then the diced onion. Cook for 2-3 minutes, now toss in both diced peppers. Cook for an additional 4-5 minutes, or until lightly browned. Remove from heat.

  3. In a large bowl, mix together the ground beef, chorizo sausage, onion/pepper mixture, coconut flour, salt, cumin, and cayenne pepper. I find it's best to mix with my hands to ensure the mixture is well incorporated.

  4. In a smaller bowl, whisk the eggs. Add in the tomato paste, mustard, and cilantro. Pour this wet mixture into the meat, and continue to mix with your hands until well incorporated.

  5. Fill each muffin cup to the top with the meat mixture. Spoon about 1 tbsp salsa on top. Transfer the muffin pan to the oven and bake for 22-24 minutes.

  6. Remove from the oven. Serve hot with additional cilantro, salsa, and whatever additional condiments you like. Avocados or guacamole also work well!

Recipe Notes

*for a whole30 or Paleo compliant recipe, use a chorizo or spicy sausage that is sugar free. You can also use regular sausage if you are unable to find one. .