Description
These BBQ Meatloaf Muffins are a flavorful twist on classic meatloaf, featuring lean ground beef, protein-packed quinoa, parmesan cheese, and tangy barbecue sauce. Baked in muffin tins for perfectly portioned servings, they are quick, nutritious, and family-friendly.
Ingredients
2 pounds extra lean ground beef
1 cup cooked quinoa
1/2 cup barbecue sauce, divided
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 black pepper
Instructions
- Preheat the oven to 425°F and prepare a muffin tin with cooking spray or silicone muffin liners.
- In a large bowl, combine the ground beef, cooked quinoa, 1/4 cup barbecue sauce, grated onion, garlic, parsley, parmesan cheese, egg, Italian seasoning, salt, and black pepper. Mix gently until just combined.
- Divide the meat mixture evenly among 16 to 18 muffin cups.
- Spread the remaining barbecue sauce evenly over the tops of the meatloaf muffins.
- Bake for 25 to 30 minutes, or until the internal temperature reaches 160°F.
- Allow the muffins to rest for a few minutes before removing them from the pan.
- Garnish with additional barbecue sauce and fresh parsley if desired, then serve.
Notes
Cook the quinoa before adding it to the meat mixture.
Avoid overmixing to keep the meatloaf muffins tender and moist.
Add finely diced bell peppers, carrots, or zucchini for extra vegetables.
Ground turkey or chicken can be substituted for a lighter option.
Store leftovers in the refrigerator for up to 4 days.
Freeze cooled muffins for up to 3 months and thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 meatloaf muffin
- Calories: 165 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 50 mg
