BBQ Meatloaf Muffins with Beef and Quinoa
These BBQ Meatloaf Muffins with Beef and Quinoa are a fun, nutritious twist on the classic meatloaf. Perfectly portioned, moist, and topped with tangy barbecue sauce, they’re ideal for family dinners, meal prep, or casual gatherings. Packed with protein and flavor, these muffins offer a balanced combination of beef, quinoa, and spices.
Equipment
- Mixing Bowl
- Muffin tin
- Oven
- Spatula
- Meat Thermometer
Ingredients
- 1 lb ground beef
- 1 cup cooked quinoa
- ½ cup breadcrumbs
- ½ cup barbecue sauce divided
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ cup fresh parsley chopped
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix ground beef, cooked quinoa, breadcrumbs, onion, garlic, egg, salt, pepper, smoked paprika, and parsley until combined.
- Grease a muffin tin with oil or cooking spray.
- Fill each muffin cup about three-quarters full with the meat mixture.
- Top each muffin with a small spoonful of barbecue sauce.
- Bake for 25–30 minutes or until internal temperature reaches 160°F (70°C).
- Allow to cool for a few minutes before serving. Garnish with extra parsley if desired.
Notes
These muffins can be made ahead and refrigerated for up to 3 days or frozen for 3 months. Reheat in the oven or microwave. For a gluten-free version, use gluten-free breadcrumbs. Try adding shredded zucchini or cheese for extra flavor!