Whole-Grain Mini Meat Loaves

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Whole-Grain Mini Meat LoavesRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Quinoa and vegetables bulk up meat loaf to a hefty portion; freeze leftover meat loaf up to 2 months.

Serves 4 (serving size: 2 loaves)


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1 1/2 teaspoons olive oil
1/2 cup grated carrot (about 2 ounces)
1 1/2 tablespoons minced fresh garlic
1 tablespoon chopped fresh thyme
1/2 medium red onion, finely chopped
1 (8-ounce) package sliced cremini mushrooms, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound extra-lean ground sirloin
2 large eggs, lightly beaten
2 ounces goat cheese, crumbled (about 1/2 cup)
1/2 cup unsalted ketchup


Hands-on: 30 Minutes
Total: 45 Minutes

1. Preheat oven to 450°.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add carrot, garlic, thyme, and onion; sauté 3 minutes. Add mushrooms; sauté 6 minutes. Add stock, salt, and pepper; bring to a boil. Cook 3 minutes or until liquid evaporates, stirring frequently. Cool completely.

3. Place bread in a mini food processor; process until coarse crumbs form. Combine breadcrumbs, quinoa, beef, and eggs. Stir in mushroom mixture and cheese. Shape beef mixture into 8 (4 x 2-inch) free-form loaves; place on a baking sheet lined with parchment paper. Bake at 450° for 15 minutes or until done. Top each loaf with 1 tablespoon ketchup.

Created date

September 2015

Nutritional Information

Calories 396
Fat 13.5 g
Satfat 5.3 g
Monofat 5.3 g
Polyfat 2 g
Protein 34 g
Carbohydrate 36 g
Fiber 3 g
Cholesterol 160 mg
Iron 4 mg
Sodium 461 mg
Calcium 74 mg