Fast with Five: Chili Meat Loaf Muffins

These chili meatloaf muffins are a brilliant shortcut: ground beef seasoned with salsa and chili powder, pressed into muffin cups with a well in the center, then filled with saucy kidney beans and topped with melted cheese. Five ingredients, 30 minutes, done.

The muffin tin is the clever part. Individual portions cook faster than a full loaf, so the beef is cooked through in just 10 minutes. Pressing a deep well into the center of each one creates a little cup that holds the bean-and-salsa filling.

Bake the beef cups first until they’re firm and no longer pink, then spoon in the bean filling and cheese for a second shorter bake. This two-stage approach keeps the meat from getting rubbery while giving the cheese enough time to melt properly.

Kids love these because they’re fun to eat and perfectly portioned. Serve alongside baked potatoes and a simple carrot slaw for a full meal.

Chef Tips

• Use two forks to lift the muffins out of the tin so they don’t fall apart
• Press the wells deep enough (about ¾ inch) so they hold a good amount of filling
• Drain and rinse the kidney beans well so excess liquid doesn’t make the cups soggy
• Lean ground beef works best since regular ground beef releases too much fat in the small cups

Variations

• Use ground turkey and black beans for a lighter version
• Swap Monterey Jack for pepper jack to add some heat
• Top with a dollop of sour cream and sliced green onions after baking