Bolognese Meatloaf Cupcakes

½ Cup Quinoa, rinsed
1 T Olive oil
1 Onion, finely chopped
1 Rib Celery, finely chopped
2 tsp Italian seasoning
1.5 Lbs Lean ground beef
2 Large Eggs, lightly beaten
½ Cup Fresh parsley, chopped
2 T Worcestershire sauce
½ t Salt
½ t Fresh ground pepper
6 T Ketchup


  1. Cook quinoa per package directions.  Drain if necessary and transfer to a large bowl to cool.
  2. Saute onion, carrots and celery and Italian seasoning in oil on medium heat until tender, about 7 minutes.  Add to quinoa to cool.
  3. Add remaining ingredients, except ketchup.  Mix together until just combined.
  4. Push into greased cupcake pan to form 12 cupcakes.  Top each with ketchup.  Cook at 375 for 12 – 25 minutes (until instant read thermometer reads 160F).

Alternately, you can form into 2 mini loaves (20-35 minutes) or 1 large loaf (45-55 minutes).

Nutrition: (per serving; 1/6 of recipe) 360 cal, 27 g pro, 20 g carb, 2 g fiber, 19.5 g fat, 7 g sat fat, 564 mg sodium

So, why?                                   

  • Great alternative to old fashioned meatloaf with high protein quinoa
  • The cupcakes option makes cooking meatloaf fast.

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