Individual Chili Meatloaf

From the Weight Watchers website
Makes 12 servings, each with a POINTS® Value of 4

4 spray(s) cooking spray
1 tbsp olive oil
3 medium garlic clove(s), minced
2 cup(s) onion(s), diced
2 large poblano pepper(s), deveined and seeded, chopped
29 oz canned diced tomatoes, fire-roasted (about 3 cups)
2 tbsp fresh lime juice
2 tbsp chili powder
1 tbsp paprika, smoked-variety
1 tsp ground cumin
1 tsp table salt
15 oz canned kidney beans, rinsed and drained
15 oz canned black beans, rinsed and drained
1/2 cup(s) cilantro, fresh, minced
2 pound(s) uncooked lean ground beef (with 7% fat)
1/2 cup(s) reduced-fat sour cream
1/2 cup(s) scallion(s), chopped

Preheat oven to 350ºF. Coat 12 mini loaf pans with cooking spray.

Heat oil in a large skillet over medium-high heat; add garlic and sauté until fragrant, about 30 seconds (do not allow garlic to burn). Add onions and cook, stirring occasionally, about 5 minutes. Add peppers and cook, stirring occasionally, for 5 minutes more. Stir in tomatoes, lime juice, chili powder, paprika, cumin, salt, kidney beans, black beans and cilantro; reduce heat to medium and cook, stirring mixture to incorporate flavors from bottom and sides of pan, about 10 minutes. Allow mixture to cool.

Place beef in a large bowl and add chili mixture; mix to thoroughly combine. Place about 1 cup of meatloaf mixture in each prepared mini loaf pan. Bake until juices run clear, about 35 to 45 minutes; let stand for 10 minutes before turning out of pans. Top each meatloaf with 2 teaspoons each of sour cream and scallions. Yields 1 meatloaf per serving.

You can also make these in muffin pans.  I cut the recipe in half and used black beans, no kidney beans. Next time I will add a diced jalepeno to the mix to spice it up even more.  Really good served with corn on the cob and a salad with dressing made from reduces-fat sour cream and salsa.


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