Whole-Grain Mini Meat Loaves

Whole-Grain Mini Meat Loaves
Whole-Grain Mini Meat Loaves

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    teaspoons olive oil

  • 1/2

    cup grated carrot (about 2 ounces)

  • 1 1/2

    tablespoons minced fresh garlic

  • 1

    tablespoon chopped fresh thyme

  • 1/2

    medium red onion, finely chopped

  • 1

    (8-ounce) package sliced cremini mushrooms, finely chopped

  • 1/2

    cup chicken stock (reserved from Dinner 3)

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon black pepper

  • 2

    demi baguette slices (reserved from Dinner 3)

  • 1 1/2

    cups cooked quinoa (reserved from Dinner 3)

  • 1

    pound extra-lean ground sirloin

  • 2

    large eggs, lightly beaten

  • 2

    ounces goat cheese, crumbled (about 1/2 cup)

  • 1/2

    cup unsalted ketchup

Directions

1. Preheat oven to 450°. 2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add carrot, garlic, thyme, and onion; sauté 3 minutes. Add mushrooms; sauté 6 minutes. Add stock, salt, and pepper; bring to a boil. Cook 3 minutes or until liquid evaporates, stirring frequently. Cool completely. 3. Place bread in a mini food processor; until coarse crumbs form. Combine breadcrumbs, quinoa, beef, and eggs. Stir in mushroom mixture and cheese. Shape beef mixture into 8 (4 x 2-inch) free-form loaves; place on a baking sheet lined with parchment paper. Bake at 450° for 15 minutes or until done. Top each loaf with 1 tablespoon ketchup. calories: 396

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