Whole-Grain Mini Meat Loaves

By Acoppeto

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

Preparation

Step 1

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