Pre-heat the oven to 350. Lightly mist a 12 cup muffin tin (affiliate link) with cooking spray and set aside.
In a small skillet, bring the chili oil to medium heat. Add the onions, carrots and garlic and cook for about 4-5 minutes until vegetables are softened. Remove from heat.
Combine the salt, black pepper, cayenne, oregano, paprika, cumin and chili powder in a large mixing bowl and stir together. Add the softened veggies from step 2, salsa, eggs and bread crumbs and stir together until well mixed. Add the ground beef and work together until combined (I use my hands for this step).
Divide the meat mixture evenly amongst the 12 cups in the prepared muffin tin. Drizzle a ½ teaspoon of taco sauce over the top of each muffin. Bake for about 25 minutes until cooked through. Allow to cool for about 5 minutes. Top each meatloaf muffin with 2 teaspoons of guacamole and serve.
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information:138 calories, 7 g carbs, 1 g sugars, 6 g fat, 2 g saturated fat, 14 g protein, 1 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1 meatloaf muffin) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 3 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPointsWeight Watchers Points Plus: 3 per muffin, 7 for 2 muffins (P+ calculated using the recipe builder on weightwatchers.com)
Author: Emily Bites
Course: Main Course
Cuisine: American, Mexican
Keyword: Mini Meatloaves, Muffin Tin Meals, Weight Watchers, WW Recipes