BBQ Meatloaf Muffins with Beef and Quinoa
Delicious muffins that combine savory barbecue flavors with traditional meatloaf, enhanced by nutritious quinoa for a family-friendly meal.
Ingrédients
Muffin Ingredients
- 1 pound ground beef Can substitute with ground turkey or chicken.
- 1 cup cooked quinoa Pre-cook according to package instructions.
- 1/2 cup breadcrumbs Use gluten-free breadcrumbs if needed.
- 1/2 cup barbecue sauce Divided into two parts.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg Can substitute with a flaxseed egg for vegan option.
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika Optional, can be substituted.
- 1/4 cup chopped fresh parsley
Instructions
Preparation
- Gather all your ingredients. Pre-cook the quinoa according to package instructions and let it cool slightly.
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine ground beef, cooked quinoa, breadcrumbs, half of the barbecue sauce, chopped onion, minced garlic, egg, salt, pepper, smoked paprika, and parsley.
- Mix everything until well combined, being careful not to over-mix.
- Grease a muffin tin or line with paper liners.
- Scoop the meat mixture into muffin cups, filling each one nearly to the top.
- Top each muffin with the remaining barbecue sauce.
Baking
- Bake in the preheated oven for 25-30 minutes or until muffins are firm and no longer pink inside.
- Let them cool in the tin for a few minutes before gently removing.
- Serve warm and enjoy!
Notes
These muffins are versatile and perfect for meal prep. They can be stored in an airtight container for up to 3-4 days in the fridge or frozen for up to three months.