Wednesday, September 19, 2012

Bolognese Cupcakes

  I love the idea of small individual meatloaves cooked in a muffin tin. I found this recipe mentioned in the September 2012 issue of Prevention magazine ( You know, the Dr's office has a weird selection of magazines to read while waiting! ) and then I found many instances of the duplicate recipe online.

½ cup quinoa, rinsed and drained
1 tablespoon olive oil
1 large onion, finely chopped (2 cups)
2 carrots, coarsely grated (1 cup)
1 rib celery, finely chopped (½ cup)
2 teaspoons Italian seasoning
1  1/ 2 lbs lean ground beef, preferably grass fed
2 large eggs, lightly beaten
½ cup chopped fresh parsley
2 tablespoons Worcestershire sauce
6 Tablespoons organic ketchup


* Cook quinoa following package directions (you should have 1 1/2 cups of cooked quinoa ). Drain if necessary and transfer to large bowl.

* Heat oil in medium skillet over medium heat. Add onion, carrots, celery, and Italian seasoning and cook, stirring, until tender, about 7 minutes. Transfer to bowl with quinoa and let cool.

*Add beef, eggs, parsley, Worcestershire, and 1/2 teaspoon each salt pepper. Mix to together until just combined. Form into small balls, place in muffin tin, and gently frost each loaf with ketchup.

* Cook at 375 degrees for  25 minutes;  or until instant-read thermometer inserted in center registers 160 degrees.