What? Is that an oxymoron? Nope, I don’t think so. This recipe isn’t something you’d see in Grandma Betty’s cookbook and it doesn’t involve ketchup and whatever was left over from the weekly meal. It’s a …hmm…more sophisticated meat loaf. Plus, the fact that it’s cooked in the muffin tins to give each person their own little hand-held serving just makes it even more fun! The Gorgonzola cheese is really what makes it, as it pops the flavor. The quinoa is a nice way to add some texture and keep it Gluten-Free too.
This worked nicely to have as lunch treats for the week. Matt and I each added 1-2 to our typical lunch salad and it took the thought out of how I was going to get protein into my lunch meal.
Serves 5 as a meal or 10 as a snack
This is the most recent addition to the cookbook and it’s fantastic. I make it as a muffin topped with Gorgonzola cheese. This somehow makes it feel more special and interesting than just meatloaf. Like most meatloaf recipes, this one is pretty forgiving so play with it!
1/3 cup quinoa, rinsed
2/3 cup chicken broth
20 oz low fat ground turkey
1 cup finely chopped greens, such as collards or kale
1 egg, beaten
1 small onion, minced
1 tsp each; cumin, salt, pepper, paprika, garlic powder
2 tbsp Worchester sauce
4 oz gorgonzola cheese
Cook the quinoa with the broth by bringing to a boil and then simmering for about 20 minute. Let it cool and set aside. Once cool, mix with everything but the gorgonzola cheese. Ideally, let it set in the fridge for a couple of hours to absorb the flavor. Meanwhile grease about 10 muffin tins. Evenly distribute the mix among the tins. Top each with ½ oz of crumbled gorgonzola. Bake at 350 for about 20 minutes, depending on your oven. Muffins should be slightly browned and cheese will be semi-melted, as this cheese doesn’t melt like cheddar.