Turkey Taco Mini Meatloaves

Friday, August 8, 2014

I'm about four years late to the Cook Things In Muffin Tins That Aren't Muffins Or Cupcakes trend, but now that I'm here, I love it. I've already made mini frittatas and also recently (twice!) made mini meatloaves.

I got inspired by Ambitious Kitchen's recipe - I'd never thought to use quinoa (or really any non-bread item) as a binder in meatloaf. It's a double whammy of protein, too. Hers look deliciously packed full of fresh veggies, but I was serving these to kids and totally dumbed them down. My blend was ground turkey, 1/3 cup of cooked quinoa, an egg, and a whole bunch of taco spices (chili powder, cumin, garlic powder, etc.).

I sprinkled some shredded taco cheese on top and popped them into a 350° oven. I checked them after about 15 minutes and took them out of the oven closer to 18 minutes.

Juicy meat with a lighter texture from the airy quinoa plus a cheesy baked top? These look, smell, and taste incredible.

I served them up with your run of the mill taco toppings: cool crunchy romaine (the least offensive of lettuces when you feed salad to the Under 10 set), diced avocado, grape tomatoes, and of course, more cheese.

This was a wonderful summer plate. The mini meatloaves were really hearty, but still light because of the quinoa. I could even describe them as a little flaky? They just weren't as dense as regular meatloaf and it was a welcome textural change. The spices and cheese made these a spot-on taco night hit. I've done the 'taco' version of these twice now and they keep in the fridge really well. I think my next try on these will go down a more Italian route - basil, oregano and mozzarella on top!

1 comment:

  1. Great idea. Definitely going to give these a go!


You can be sweet or spicy, but no sour grapes.

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