Lunch: Whole-Grain Mini Meat Loaves

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

Ingredients

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 cup chicken stock (reserved from Dinner 3)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 demi baguette slices (reserved from Dinner 3)
1 1/2 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)
1/2 cup unsalted ketchup

Instructions

Preheat oven to 450 °.
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.
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.

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