Mini Grassfed Beef & Quinoa Meatloaves

These personal size mini grassfed beef & quinoa meatloaves are healthy and delicious.  Kids will love getting their own mini serving, too.  Making these in small, individual portion sizes also makes them easy to freeze for a quick grab-and-go protein snack.  Just wrap them individually in plastic wrap and place into a air-tight freezer container.  This is a great meal for busy week nights when you have no time to cook!  Enjoy. 

Mini Grassfed Beef & Quinoa Meatloaves

Ingredients:
3lbs of ground grassfed beef
1 1/2 cups cooked quinoa
1/4 cup extra virgin olive oil
1 cup shredded Parmesan cheese
2 eggs
1 garlic clove, minced
1 tsp freshly ground black pepper
1 tsp sea salt
2 tsp Italian seasoning (I use McCormick’s)
1 tbsp finely chopped fresh sweet basil
dash of paprika for topping

Directions:
Grease 24 muffin tins with olive oil spray and preheat the oven to 350 degrees F.  Mix all ingredients together in a large bowl, using your hands.  Don’t be afraid to get messy!  You want everything to be well mixed.  Fill muffin tins with meat mixture and brush the tops with a little olive oil.  Sprinkle with paprika and bake for 25-30 minutes or until tops are lightly browned.

Into the oven…..

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Mini Grassfed Beef & Quinoa Meatloaves

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 12 servings

Author Amee Livingston

Ingredients

• 3 lbs of ground grassfed beef
• 1 1/2 cups cooked quinoa
• 1/4 cup extra virgin olive oil
• 1 cup shredded Parmesan cheese
• 2 eggs
• 1 garlic clove minced
• 1 tsp freshly ground black pepper
• 1 tsp sea salt
• 2 tsp Italian seasoning I use McCormick's
• 1 tbsp finely chopped fresh sweet basil
• dash of paprika for topping

Instructions

1. Grease 24 muffin tins with olive oil spray and preheat the oven to 350 degrees F.
2. Mix all ingredients together in a large bowl, using your hands.
3. Don't be afraid to get messy!
4. You want everything to be well mixed.
5. Fill muffin tins with meat mixture and brush the tops with a little olive oil.
6. Sprinkle with paprika and bake for 25-30 minutes or until tops are lightly browned.