Mini Mexican Beef and Bean Cheesy Meatloaves

clock 15 minutes + 30 minutes bowl Serves 8


  • Butter, for greasing
  • 750g beef mince
  • 400g can red kidney beans, rinsed, drained
  • 1 cup breadcrumbs
  • 1 onion, grated
  • 1 egg
  • 30g packet taco seasoning mix
  • 1 Tbsp coriander leaves, chopped, plus extra to serve
  • 1 cup tasty cheese, grated
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  • 1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line an 8-hole mini loaf pan or muffin trays with baking paper.

  • 2. In a bowl, combine mince, beans, breadcrumbs, onion, egg, taco mix and coriander.

  • 3. Press mixture into the holes of the pan, smoothing the surfaces. Bake for 20-25 minutes until cooked through.

  • 4. Drain any residual juices and sprinkle loaves evenly with grated cheese. Bake for 4-5 minutes until cheese is melted. Leave to cool for 5 minutes, then lift out and serve with extra coriander.

  • Tip: These are great for kids' lunchboxes. Beans can be replaced with a 400g can of drained corn kernels, if preferred.

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