1 ½ cups bread crumbs
1 cup salsa
2 tbsp chili powder
2 tsp oregano
2 tsp onion powder
½ tsp salt
1 can (19 oz/540 mL) can of black beans, drained and rinsed
3lb (1.4 kg) Lean Ground Beef
Comfort food with a twist! This make-ahead big batch beef recipe takes the stress out of the weeknight rush. Just 10-12 minutes from the freezer and a delicious meal is on the table fast!
- Spray two, 12-cup muffin tins with non-stick spray; set aside. Mix together the bread crumbs, eggs, salsa, chili powder, oregano, onion powder and salt in a large bowl until everything is well combined. Add the black beans and ground beef and use your hands to mix everything together.
- Form the mixture into 24 equal meatballs then place them into the two, 12 muffin cup pans. Use a damp hand to firmly press the meatballs down so they are flat on top.
- Bake in a 400˚F oven for 20 minutes, testing that a digital instant-read thermometer reads 160˚F (70˚C) when inserted into the centre of several meatloaves. Remove from the oven and allow meat loaves to cool for 5 minutes. Use a knife to loosen the meatloaves from the pan, remove gently and serve with sour cream, salsa and grated cheese.
Sponsored by ThinkBeef.ca
|Nutritional Information (per serving)|
**The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fibre and whole grains, vitamins and minerals and protein.
Store extra meatloaves covered in the fridge for up to 3 days or wrap each individually and freeze in sealed container for up to 3 months. To reheat from frozen: place in a 350˚F oven and cook for 10 to 12 minutes or until hot throughout or microwave for 3 to 4 minutes on HIGH until hot throughout.