Whole-Grain Mini Meat Loaves

Name: Whole-Grain Mini Meat Loaves
Total time: 45 min
Yield: Serves 4 (serving size: 2 loaves)
Ingredients: 1 ½ teaspoons olive oil; ½ cup grated carrot (about 2 ounces); 1 ½ tablespoons minced fresh garlic; 1 tablespoon chopped fresh thyme; ½ medium red onion, finely chopped; 1 (8-ounce) package sliced cremini mushrooms, finely chopped; ½ cup chicken stock (reserved from Dinner 3); ½ teaspoon kosher salt; ½ teaspoon black pepper; 2 demi baguette slices (reserved from Dinner 3); 1 ½ cups cooked quinoa (reserved from Dinner 3); 1 pound extra-lean ground sirloin; 2 large eggs, lightly beaten; 2 ounces goat cheese, crumbled (about 1/2 cup); ½ cup unsalted ketchup

2 Ratings
2 Reviews

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

By Adam Hickman

Recipe by Cooking Light November 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:

30 mins

total:

45 mins

Yield:

Serves 4 (serving size: 2 loaves)

Nutrition Info

Directions

Step 1
Preheat oven to 450°.

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Step 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.
Step 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.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

Per Serving:

396 calories; fat 13.5g; saturated fat 5.3g; mono fat 5.3g; poly fat 2g; protein 34g; carbohydrates 36g; fiber 3g; cholesterol 160mg; iron 4mg; sodium 461mg; calcium 74mg.

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detailaddict

03/03/2017

Prep time was over an hour for me. I didn't have pre-cooked quinoa so I tried adding it dry (1/2 cup) to the skillet to let it absorb the vegetable juices, the broth and then the meat juices in the oven. This way it did double-duty so that I didn't need the bread crumbs; and the loaves came together just fine. I have a round, 7-well cast-iron muffin/biscuit pan so I used this to make slightly larger meat loaf "muffins." I used feta instead of goat cheese crumbles as this was what I had, and I didn't have ketchup but the loaves didn't need it. They were moist with lots of flavor; not "light" or "healthy"-tasting even with all the quinoa and vegetables. I served them with Southern Living's "Brown Butter Cauliflower Mash" and steamed green beans. This is a great way to stretch a pound of grass-fed ground beef and I'll be making these again, maybe even doubling next time as Kate suggests.

Kate

01/28/2016

Nice little comfort food treat! Prep time definitely takes longer without the leftovers. I made extra and froze them. The mini loaves take a while to defrost so take them out a day ahead of time.

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