Garliky Beef Mushroom Quinoa Muffin Tin Meatloaves
Prep Time
10mins
Cook Time
25mins
Total Time
35mins
Course:
dinner, lunch, meal prep
Keyword:
beef, low carb, make ahead, meal prep, meatloaf, muffin tin recipes, mushroom, quinoa
Servings: 4servings (3 pieces each)
Calories: 88kcal
Ingredients
½lb.mushroomsfinely chopped
1lb.ground beef90%/10%
1cupcooked quinoaor cooked brown rice
1tablespoonWorcestershire sauce
2tablespoonsminced garliccan use fresh, jarred, frozen, or freeze-dried
1teaspoonsalt
1teaspoonground black pepper
1egg
Optional garnish: chopped parsleysautéed mushrooms, etc.
Instructions
reheat oven to 400°F. Spray standard 12-ct. muffin tin with cooking spray. Set tin on rimmed baking sheet to capture any excess juices.
Place the mushrooms in a food processor and pulse until finely chopped to the approximate texture of ground beef.
In a large bowl combine chopped mushrooms, ground beef, cooked quinoa (or brown rice), Worcestershire sauce, freeze-dried garlic, salt, pepper and egg. Mix all ingredients until incorporated.
Fill each muffin tin with 1/12 of meat mixture. If using a standard-size muffin pan, the meat will fill to almost the top.
Bake approximately 25 minutes or until mini meat loaves reach 160°F, are cooked through and center is no longer pink.
Remove from oven and let cool for 5 minutes before gently releasing around the sides with a knife.
Serve on a salad or with sides and sauces of choice.
Leftovers may be stored in refrigerator for up to 3 days or in freezer for 3 months.
To heat in the microwave, unseal lid and create a small opening for steam to release. Microwave for approximately 3 to 5 minutes or until noodles and mushrooms are tender.
To heat in the oven (glass dish), remove lid and cover container with foil, cutting a slit for steam to release. Bake at 350 F degrees for about 15 to 20 minutes until noodles and mushrooms are tender.