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.

How to Make It

Step 1

Preheat oven to 450°.

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

Ratings & Reviews

Labor-intensive but worthwhile

March 04, 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.  

Surprisingly yummy!

January 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.