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BBQ Meatloaf Muffins with Beef and Quinoa Recipe

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3.8 from 90 reviews

  • Author: Sophia
  • Total Time: 40-45 minutes
  • Yield: 16-18 meatloaf muffins
  • Diet: Low Fat

Description

These BBQ Meatloaf Muffins combine lean ground beef with nutritious quinoa and a flavorful blend of parmesan, garlic, and Italian seasoning. Baked in individual muffin tins and topped with tangy barbecue sauce, they offer a fun, portion-controlled twist on classic meatloaf that’s perfect for meal prep, family dinners, or freezer-friendly meals.

Ingredients

Meatloaf Mixture

  • 2 pounds extra lean ground beef
  • 1 cup cooked quinoa
  • 1/2 cup barbecue sauce, divided
  • 1/4 cup grated onion
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped fresh parsley
  • 1/2 cup freshly grated parmesan cheese
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Prepare a muffin tin by spraying it with cooking spray or lining it with silicone muffin liners to prevent sticking and make cleanup easier.
  2. Mix Ingredients: In a large bowl, combine the extra lean ground beef, cooked quinoa, half of the barbecue sauce, grated onion, minced garlic, chopped parsley, parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix gently until everything is well incorporated, being careful not to over-mix to avoid dense meatloaf muffins. Reserve the remaining barbecue sauce for topping.
  3. Fill Muffin Tin: Divide the meatloaf mixture evenly among 16 to 18 muffin cups. Use your hands or a spoon to press the mixture down slightly for each muffin. Spread a small amount of the reserved barbecue sauce over the top of each muffin to add flavor and moisture.
  4. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the internal temperature of the meatloaf muffins reaches 160 degrees Fahrenheit, ensuring they are fully cooked but still juicy.
  5. Cool and Garnish: Remove the meatloaf muffins from the oven and let them cool in the pan briefly before carefully removing them. Allowing them to rest helps redistribute the juices. Optionally, garnish with a drizzle of additional barbecue sauce and a sprinkle of finely chopped parsley before serving.

Notes

  • Use extra lean or lean ground beef to prevent excessive grease spilling during baking.
  • Mix ingredients just until combined to avoid dense or tough meatloaf muffins.
  • Cook quinoa fully before mixing. To cook 1 cup of quinoa (needed for this recipe), boil 1/3 cup dry quinoa in 2/3 cup water or broth for about 15 minutes, or follow package instructions.
  • Spray muffin tins well or use silicone liners for easy release and cleanup.
  • Let meatloaf muffins rest after baking for juicier texture.
  • Make a double batch for freezer-friendly meal prep. To freeze, cool muffins completely, place on parchment-lined baking sheet, freeze until firm, then transfer to an airtight container or ziplock bag.
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/bbq-meatloaf-muffins-with-beef-and-quinoa-recipe/