Quinoa Italian Meatloaf
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 192.4
- Total Fat: 8.4 g
- Cholesterol: 70.0 mg
- Sodium: 504.0 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.8 g
- Protein: 23.7 g
View full nutritional breakdown of Quinoa Italian Meatloaf calories by ingredient
Introduction
I love meatloaf! So I decided to recycle an old, but good family recipe! Much healthier, and just as tasty as before! I love meatloaf! So I decided to recycle an old, but good family recipe! Much healthier, and just as tasty as before!Number of Servings: 18
Ingredients
-
4.5 lbs of 93/7 lean ground beef
1 cup, cooked Quinoa (1/2 cup dry)
6 Tbsp Break Free Liquid Egg Whites, or 2 egg whites
4 chopped Garlic Cloves, or minced w/e you prefer.
1.5 cups, chopped Onions, frozen or fresh (I like fresh)
1.5 cups, chopped Red Tomatoes
1.5 cups, frozen chopped Spinach
3 Tsp Garlic Salt
1/8 cup Italian Seasoning
1/8 cup dried, or fresh Basil
1/4 cup Onion Powder, no salt
1/4 cup Garlic Powder, no salt
Muffin Pan, for 18-20 muffins.
Rubber Spatula
Olive Oil Cooking spray
2 bowls, 1 large, one medium
Cutting Board
Sharp Knife
Directions
Preheat oven to 375 degrees
1. Dice Onions, Tomatoes, and Garlic Clove.
2. Chop the frozen spinach, even if come pre-chopped.
3. Add all that is chopped/diced to the Medium mixing bowl.
4. Put in the fridge.
5. Prepare Quinoa.(If you have already done this, don't put your stuff in the fridge)
6. In the Large mixing bowl, add 93/7 Lean Ground Beef
7. To the Beef add: cooked Quinoa, Egg Whites, chopped Garlic, Onions, Red Tomatoes, Frozen Double Chopped Spinach.
8. Give it a few pokes with a fork.
9. Then add ALL of the seasonings
10. Spray a Muffin Pan, minimally with olive oil cooking spray. Set aside.
**This is where things get dirty (unless you don't like the consistency of meat and have to wear gloves)**
*I use my hands to mix all the ingredients together, I like to combine everything without over mixing.
*I notice when I over mix, the meatloaf comes out a little too solid, without that beefy texture.
After I am satisfied with my meatloaf mixture, I grab palm size handfuls, roll it in a ball, and place it into each cup of the muffin pan.
-Then I go back over, and squish each meatloaf ball down, to fit the cup. Then add more meatloaf mix to each.
-You want to fill them up to the brim of the cup, but remember protein like beef, shrinks when cooked.
-It's okay to overfill the cups a bit, it all evens out.
Stick these in the oven for about an hour.
**As an added note: I like my meatloaf muffins crunchy on the top so I broil them for about 5-7 minutes after the full cooking hour.
I like to serve mine with individual ketchup packets, or organic/low sodium ketchup.
Serving Size: Makes 18, 4 oz servings
Number of Servings: 18
Recipe submitted by SparkPeople user GALACTICSPARKLE.
1. Dice Onions, Tomatoes, and Garlic Clove.
2. Chop the frozen spinach, even if come pre-chopped.
3. Add all that is chopped/diced to the Medium mixing bowl.
4. Put in the fridge.
5. Prepare Quinoa.(If you have already done this, don't put your stuff in the fridge)
6. In the Large mixing bowl, add 93/7 Lean Ground Beef
7. To the Beef add: cooked Quinoa, Egg Whites, chopped Garlic, Onions, Red Tomatoes, Frozen Double Chopped Spinach.
8. Give it a few pokes with a fork.
9. Then add ALL of the seasonings
10. Spray a Muffin Pan, minimally with olive oil cooking spray. Set aside.
**This is where things get dirty (unless you don't like the consistency of meat and have to wear gloves)**
*I use my hands to mix all the ingredients together, I like to combine everything without over mixing.
*I notice when I over mix, the meatloaf comes out a little too solid, without that beefy texture.
After I am satisfied with my meatloaf mixture, I grab palm size handfuls, roll it in a ball, and place it into each cup of the muffin pan.
-Then I go back over, and squish each meatloaf ball down, to fit the cup. Then add more meatloaf mix to each.
-You want to fill them up to the brim of the cup, but remember protein like beef, shrinks when cooked.
-It's okay to overfill the cups a bit, it all evens out.
Stick these in the oven for about an hour.
**As an added note: I like my meatloaf muffins crunchy on the top so I broil them for about 5-7 minutes after the full cooking hour.
I like to serve mine with individual ketchup packets, or organic/low sodium ketchup.
Serving Size: Makes 18, 4 oz servings
Number of Servings: 18
Recipe submitted by SparkPeople user GALACTICSPARKLE.