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Mexican Meatloaf Muffins

Under 30 minutes


for 12 servings

Taco Sauce

  • 1 cup tomato sauce (240 mL)
  • 2 teaspoons honey
  • 1 tablespoon white vinegar
  • 1 tablespoon Club House® Taco Seasoning

Meatloaf Muffins

  • 1 tablespoon olive oil
  • ¼ cup yellow onion (26 g), minced
  • 1 clove garlic, minced
  • 2 lb lean ground beef (800 g)
  • ¼ cup bread crumbs (54 g)
  • 1 packet Club House® Taco Seasoning
  • 2 large eggs, beaten
  • nonstick cooking spray, for greasing
  • 12 small flour tortillas

For Serving

  • guacamole
  • salsa
  • shredded cheese
  • sour cream

Nutrition Info

  • Calories 181
  • Fat 4g
  • Carbs 28g
  • Fiber 1g
  • Sugar 2g
  • Protein 5g

Estimated values based on one serving size.


  1. Make the taco sauce: In a medium bowl, whisk together the tomato sauce, honey, vinegar, and Club House® Taco Seasoning until smooth. Set aside.
  2. Make the meatloaf muffins: Preheat the oven to 180°C (350°F).
  3. Heat olive oil in a medium pan over medium-high heat. Add the onion and sauté for 4–5 minutes, until softened and starting to brown. Add the garlic and sauté for another minute, until fragrant. Remove the pan from the heat.
  4. Add the ground beef to a large bowl with the cooked onion and garlic, bread crumbs, Club House® Taco Seasoning, eggs, and ½ cup taco sauce. Mix until well combined.
  5. Divide the beef mixture into 12 4-ounce balls.
  6. Grease a muffin tin with nonstick spray. Gently press the tortillas into each muffin cup, making mini bowls. Place a meatloaf ball in each bowl and top each with 1 teaspoon taco sauce.
  7. Bake the meatloaf muffins for 30 minutes, or until the internal temperature of the beef reaches 70°C (160°F). Let the muffins cool in the tin for 5 minutes.
  8. Remove the muffins from the tin. Serve with guacamole, salsa, shredded cheese, and sour cream for topping.
  9. Enjoy!
  10. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.
Mexican Meatloaf Muffins