Chili Meat Loaf Muffins

Meatloaf meets chili in these individual-sized muffin cups that kids and adults both go for. Lean ground beef gets mixed with salsa and chili powder, pressed into muffin tins with a well in the center, and baked until firm. That well is where the good stuff goes: kidney beans mixed with more salsa, topped with shredded Monterey Jack that melts into a bubbly cap.

The muffin tin format is what makes these work. Individual portions cook faster and more evenly than a full-sized loaf, and every single one gets that crispy outer edge that’s always the best part of meatloaf. Plus, they’re perfectly portioned for meal prep.

Press the centers down firmly to create a well that’s ¾ inch deep. Too shallow and the beans spill over the sides. The meat bakes for 10 minutes first to set the structure, then the filling goes in for a second bake.

Kitchen Tips

• Break up the beef with a fork rather than your hands. Overworking ground meat makes it dense and tough. You want a loose texture.
• Drain and rinse the kidney beans well. Extra liquid makes the filling soggy and dilutes the salsa flavor.
• Use two forks to lift the muffins out of the tin. They’re too soft to grab with fingers and a spatula can crush them.

Variations

• Use ground turkey instead of beef and swap in black beans for a lighter version.
• Add a dollop of sour cream and sliced jalapeños on top after baking for a loaded-chili look.
• Mix diced green chiles into the meat for extra heat from the inside out.