Sometimes, there is nothing more homey and satisfying to me than good meatloaf. I used to love it when my family went to Old Country Buffet or Golden Corral when I was growing up. (I still love buffets – don’t judge.) My favorite items to get at the buffet were meatloaf and spaghetti. Although I loved eating the two together, I always thought it was such an odd combination, until now. When you think about it, meatloaf is essentially a giant meatball. The same basic ingredients go into both dishes – ground beef, onions, breadcrumbs, and eggs. THAT’S why it went so well with my spaghetti :).
Nowadays, however, I have to watch my daily calorie and cholesterol intake, which is why I was so excited to find this recipe in a Prevention magazine. It’s a “healthy” take on traditional meatloaf because it includes lean ground beef, quinoa instead of breadcrumbs, and grated carrots for extra flavor and nutrients. Cooking the meat in a muffin pan instead of an entire loaf is genius because it cuts your cooking time down to just 25 minutes. The individual “cupcake” portions are also ideal for two people.
Michael was a little skeptical about the recipe when I first showed him. With a raised eyebrow, he said, “Meatloaf made with quinoa? Hmmm, I don’t know…” Boy did I prove him wrong! It turned out SO incredibly yummy! There were just so many nice flavors in every bite. Since I used lean ground beef, the carrots and onions added the much needed moisture and sweetness to the dish. The quinoa was also great because it added a nice fluffy softness to the meatloaf. Eating these little “cupcakes” made me feel like a kid again :). Give these bolognese “cupcakes” a try the next time you’re craving something homey! It’s also a great recipe for kids because they don’t know these “cupcakes” are packed with healthy ingredients!
Recipe
Yield: 2 servings (6 cupcakes)
INGREDIENTS:
1/4 cup quinoa
1/2 tbsp. olive oil
1 small onion, finely chopped (about 1 cup)
1 carrot, grated or shredded (about 1/2 cup)
1 tsp. Italian seasoning*
kosher salt and freshly ground black pepper
3/4 lb. lean ground beef, preferably grass fed
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
1 tbsp. Worcestershire sauce
3 tbsp. ketchup (optional)
*If you don’t have Italian seasoning, you can make your own by using equal parts of dried basil, oregano, rosemary, and thyme.
DIRECTIONS:
1. Cook quinoa following package directions. Transfer to a large bowl.
2. Heat oil in a medium skillet over medium heat. Add onion, carrots, Italian seasoning, and a pinch of salt and pepper. Cook until tender, stirring occasionally, for about 7 minutes. Transfer to the bowl with quinoa and let cool.
3. Preheat oven to 375 degrees F. Spray muffin pan with nonstick spray.
4. Meanwhile, add beef, egg, parsley, Worcestershire sauce, and 1/4 teaspoon each salt and pepper to quinoa mixture. Mix together until just combined.
5. Press mixture into muffin cups and top with ketchup. Bake for 25 minutes or until instant-read thermometer inserted in center registers 160 degrees F.
