Can we just get one thing out of the way here?
Baking meatloaf in muffin cups has changed my LIFE. I’m not joking!
It was once was a hassle to put all the filling into one pan and let it bake for what seemed like For. Ev. Er., now we can scoop it into individual forms and bake it in like T-minus a second (OK, plus a few more... but just a few!). Plus, whatever you don’t finish can go into the freezer (though for some reason, baking things in mini form always seems to get more attention in my house). Magic!
OK, I’m stepping off my soapbox now and into the kitchen. Why? Cuz we gonna use the same magic on these Turkey-Quinoa Cupcakes
Here’s the sitch: These guys are super simple to throw together, scoop into a muffin tin and bake up until they’re nice and meatloafy brown. Oh, then we top them with cheese and broil it to bubbly browned perfection. No bigs. OR TOTAL BIGS.
But I’m getting ahead of myself. First, combine all the ingredients for the filling in a large bowl. What we have here is ground turkey, cooked quinoa, some rolled oats, fresh parsley, green onion, an egg and some speeeeces. Which is “spices” when I get really excited about them. Ahem.
Mix it all together until it’s nice and uniform, like so.
Then scoop the filling evenly into a lightly greased 12-cup muffin tin, like so.
Bake the cups until they’re nice and brown and baked through, about 25 to 30 minutes.
Sprinkle on the shredded mozzarella cheese and broil it until browned and bubbly. Oh me oh my I cannot WAIT TO EAT THESE.
Finally, serve them up with some tangy pizza sauce on the side and commence the devouring. NOM NOM NOM.
Sorry, I forgot how to act like a lady there for a second. As I was saying, these are positively scrumptious and NOM NOM NOM.
Ah, well. I tried.Stephanie (aka Girl Versus Dough) is off to make more mini meatloaves. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!