Thursday, June 6, 2013
Mini Mexican Meatloaves with Rich & Thick Parmesan Cauliflower Mash
This evening I was in the mood for a "comfort food" meal. I had a package of ground turkey breast in the fridge that needed to be used as well as a huge head of fresh cauliflower. I decided to make Mini Mexican Meatloaves and my Rich & Thick Parmesan Cauliflower Mash. The meatloaves were so very simple; I mixed 1 pound of ground turkey breast (you could use regular ground turkey, chicken or beef instead if you prefer) with 1 egg, 1/2 recipe of my taco seasoning and a few tablespoons of salsa and then divided it into 4 regular sized muffin cups (I filled the 2 empty muffin cups half full with water so they didn't overheat and warp while baking). I baked them for about 30 to 33 minutes at 375 degrees F until they were done. I served them alongside the mashed cauliflower and green beans with almonds. I placed each little mini meatloaf in a little puddle of salsa with a dollop of sour cream and a few diced fresh tomatoes and topped it with a couple strips of pepper jack cheese. It was simple and delicious. The recipe for the taco seasoning I used as well as the cauliflower mash are linked in the different colored text above. I snapped a few photos for you to see below. Enjoy!