Description
These BBQ Meatloaf Muffins combine lean ground beef and nutritious quinoa for a delicious and healthy twist on classic meatloaf. Perfectly portioned into muffin tins and topped with tangy barbecue sauce, they bake quickly and make for an easy family-friendly meal or party appetizer.
Ingredients
Meatloaf Mixture
- 2 pounds extra lean ground beef
- 1 cup cooked quinoa
- 1/4 cup grated onion
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley
- 1/2 cup freshly grated parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
BBQ Sauce
- 1/2 cup barbecue sauce (divided)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F. Prepare a muffin tin by spraying it with cooking spray or lining it with silicone muffin liners for easy removal.
- Mix Ingredients: In a large bowl, thoroughly combine the ground beef, cooked quinoa, grated onion, minced garlic, chopped parsley, parmesan cheese, egg, Italian seasoning, salt, and pepper. Reserve half of the barbecue sauce for topping later.
- Portion Meatloaf: Divide the meatloaf mixture evenly among 16 to 18 muffin cups in the prepared tin. Spread the reserved half of the barbecue sauce over each meatloaf muffin evenly. If you do not have enough cups for all the mixture, you can bake in batches or form the remaining mixture into mini loaves or burgers for cooking separately.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the internal temperature reaches 160 degrees F, ensuring the meatloaf muffins are thoroughly cooked.
- Cool and Serve: Allow the meatloaf muffins to cool slightly before removing them from the pan to help them hold together. Garnish with additional barbecue sauce and a sprinkle of finely chopped parsley if desired, then serve warm.
Notes
- For a juicier texture, you can substitute some of the ground beef with ground turkey or chicken.
- Cook quinoa ahead of time and refrigerate to save prep time.
- Use silicone muffin liners for easier cleanup and removal of muffins.
- The meatloaf muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Reheat gently in the oven or microwave before serving.
- Check internal temperature with a meat thermometer to ensure safety.
