Mexican Meatloaf Muffins
3 lbs. lean ground beef
1 can (12 fl. oz.) Evaporated Milk
2 large eggs
1/2 cup ketchup
2 cups quick oats
2 pkg. (1.25 oz. each) taco seasoning mix
1 teaspoon ground black pepper
1 tablespoon dried parsley (optional)
Shredded lettuce, shredded cheddar cheese, chopped tomatoes (optional)
PREHEAT oven to 350º F.
COMBINE ground beef, evaporated milk, eggs, ketchup, quick oats, taco seasoning, black pepper and parsley in large bowl until just mixed. Divide meat mixture into 20 ungreased muffin cups; mound tops slightly.
BAKE for 25 to 30 minutes or until no longer pink in center. Cool for 5 minutes before removing from muffin cups.
SERVE half the meatloaf muffins over lettuce, cheese and tomatoes, if desired. Makes enough for two 5-serving meals or 20 muffins.