Updated Meatloaf: Beef+ Quinoa "Muffins"

You probably read the post title and cringed to yourself. Muffins made out of meat sounds like a weird concept. But ask yourself this question: is meat mixture in the shape of a loaf really more aesthetically pleasing than meat mixture in the shape of a muffin? A questions for the ages, for sure.

Here's the deal: working with children I regularly run into food related dilemmas. (If you don't have kids/don't care skip this paragraph but make these anyway because they are delicious). Sometimes children randomly decide that they don't like food they've been eating for 3 years because... it's brown, or grilled, or made with salt. (There are a myriad of reasons why a 5 year old will randomly quit eating something and declare it the worst food ever created.) This happened recently when I started making meatloaf and the response was less than enthusiastic. In an effort to switch things up and give meatloaf the update it desperately deserves I decided to make these healthy beef-quinoa "muffins". The kids were so thrown off by the muffin shape they forgot to question the vegetables inside and proceeded to consume 5 each. 

These "muffins" were such a hit I decided to throw them in the fridge and try them out as a quick and easy lunch option. Because they are super easy to store, transport, and not incredibly time consuming, they make a fantastic and healthy work lunch. Make a batch on Sunday and save money on eating out all week! 

Beef + Quinoa Muffins

Ingredients: 

• 1 lb lean beef
• 1.5 cups cooked quinoa (can also use buckwheat/brown rice)
• 1 cup breadcrumbs
• 2 eggs
• 3 stalks celery, finely chopped
• 2 carrots, finely chopped
• 1 white or yellow onion, finely chopped
• fresh rosemary, thyme, parsley, rough chop. (Ok to use dry if fresh isn't available.)
• ketchup, cherry tomatoes, your imagination for topping
• salt/pepper for seasoning

Click through for preparation:

Preheat oven to 350°F.

Finely chop the onions, carrots, and celery. Sautée on medium heat until onions are fragrant and lightly golden. Be sure to let the mixture cool down. 

While carrot/celery/onion mixture cools rough chop the herbs. 

Combine beef, bread crumbs, quinoa, egg, herbs, carrots/onion/celery in bowl and mix well. Add generous amount of salt/pepper.

Scoop the beef mixture into a muffin pan and flatten the tops with a spoon. 

This is where you can get as creative as you want. Top off the muffins with your favorite toppings! I put a dollop of ketchup, shredded mozzarella, and some sliced cherry tomatoes. 

Bake at 350F for 45 min.

These store super well in an airtight container in the fridge for up to a week. Toss them in your lunch for work and enjoy! OR Serve them to your kids who will never know that there's quinoa, vegetables, and herbs involved. Muffin shapes seriously throw children off.