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Photo of Tex-Mex Mini Meatloaf with Roasted Acorn Squash by WW

Tex-Mex Mini Meatloaf with Roasted Acorn Squash

5
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
1
Difficulty
Easy
Multiply the recipe and cook extra meatloaves – freeze for easy dinners another time.

Ingredients

Cooking spray

4 spray(s)

Uncooked 93% lean ground beef

4 oz

Canned corn

¼ cup(s)

Tortilla chips

4 chip(s), crumbled (about 4 Tbsp)

Cilantro

¼ cup(s), chopped

Scallions

1 small, thinly sliced

Egg yolk

1 medium

Chili powder

1 tsp

Kosher salt

½ tsp, divided

Uncooked acorn squash

½ medium, cut into thin (3/4-in) wedges, wedges halved

Cumin seeds

¼ tsp

Salsa

2 Tbsp

Instructions

  1. Preheat oven to 400°F. Coat a rimmed baking pan with cooking spray.
  2. Combine beef, corn, crumbled chips, cilantro, scallion, egg yolk, chili powder, and 1/4 tsp salt in a medium bowl; form into a 1 1/4-inch-thick loaf. Place on one side of prepared pan.
  3. Arrange squash on other side of pan and coat with cooking spray; sprinkle with remaining 1/4 tsp salt and cumin seeds.
  4. Roast 15 minutes. Flip squash; roast until meatloaf is cooked through and squash is tender, about 10 minutes more.
  5. Serve meatloaf topped with salsa and squash on the side; serve with a lime wedge (optional).
  6. Makes 1 serving.

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