Skillet Beef and Quinoa Meatloaf

Recipe courtesy of Katie Cavuto, RD


Yield 4 servings


1 pound lean ground beef
8 ounces cremini or button mushrooms
¼ red bell pepper
1 small shallot
1 egg
1 teaspoon fresh thyme
1 teaspoon fresh oregano
½ cup cooked quinoa
Salt and pepper to taste


Into a large bowl add beef. Season with salt and pepper.

Place 8 ounces of mushrooms into a food processor and pulse until finely minced. Add minced mushrooms to beef. Mix to combine.

In a blender or food processor, add 1 egg, bell pepper and shallot. Puree. Add ¼ cup of egg and vegetable mixture to the beef mixture. Add herbs and quinoa. Season with salt and pepper.

Divide beef into 4 equal portions and form into patties.

In a grill pan or sauté pan, heat 1-2 tbsp vegetable oil over medium-high heat, add the mini-meatloaves and cook 3-4 minutes until a nice crust has formed. Flip and continue cooking for additional 3 minutes.

For oven preparation: bake mini-meatloaves in a rimmed baking dish for 15 minutes at 375 degrees.

Serve with tomato sauce.


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