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Whole-Grain Mini Meat Loaves

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 30 mins
Total time 45 mins

Serves 4 (serving size: 2 loaves)

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


Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit