Cheesy Chicken Quinoa Enchilada Meatloaf Muffins are a great healthy dinner option – flavorful, moist, low-carb and packed with protein! Kids love them… and you will too!
If you haven’t noticed, lately I’ve been bringing some of my favorite older recipes back to life by retesting and improving them, then updating the photography. If you’re new to Ambitious Kitchen then this recipe is most likely new to you, as it was originally published in 2014.
SAY HELLO to these gorgeous MEATLOAF MUFFINS!
YOU GUYS these meatloaf muffins are basically packed healthy little flavor bombs. And obviously, if I’m going to make a traditional dish (like meatloaf), it’s obvious that a few things are going to happen:
1. It’s going to be stuffed in muffin tins so they turn out super cute
2. You know it’s going to be healthy.
3. Bring on the Hispanic flavors!
I love these muffins because they are perfectly portioned and great for re-heating and enjoying with a salad or fresh veggies. They’re also great as a midnight snack. I mean, I would know.
How you make them is fairly simple, too: Just saute garlic, onions, and peppers, then cook up some quinoa. Mix all the ingredients together in a big bowl with some spices and place into muffin cups to bake! Who wouldn’t love these?
Oh and don’t worry, these babies aren’t dry like some of the meats on the internets. Instead they’re perfectly flavored, moist, and topped with cheesy LOVE plus a spoonful of your favorite enchilada sauce.
My favorite part of these mini meat loaves (besides being cute) is that 2 muffins are low in carbs (which means you can also fill up on a side of sweet potato fries).
TIPS: You can definitely use either ground chicken breast or ground turkey breast in this recipe, both will taste amazing. If you have trouble finding ground chicken, you can always ask your local butcher. I asked the butchers at Whole Foods if they would grind up a pound of chicken breast for me and they were more than happy to.
SEE HOW TO MAKE THE MEATLOAF MUFFINS:
I hope you love these meal-prep meatloaf muffins. They’re perfect for snacking, making ahead for meal prep or just doing something a little different for your dinner.
If you make this recipe, please leave a comment and then rate the recipe below! Enjoy! xo
- Serves: 6
- Serving size: 2 muffins
- Calories: 208
- Fat: 6.5g
- Carbohydrates: 13.3g
- Sugar: 3.7g
- Fiber: 2.1g
- Protein: 25.9g
- For the quinoa:
- 1/3 cup uncooked quinoa
- 2/3 cup water
- For the muffins:
- 4 cloves of garlic
- 1/2 cup finely chopped yellow onion
- 1 red or orange pepper, finely diced
- 1 teaspoon olive oil
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- few dashes of your favorite hot sauce
- few dashes red pepper flakes, if desired
- 1/2 cup chopped cilantro
- freshly ground salt and black pepper, to taste
- 3/4 cup red enchilada sauce, divided
- 1 pound ground chicken or lean ground turkey breast
- 2 egg whites (or 1 egg)
- 2/3 cup reduced fat shredded colby jack or mexican cheese
- To cook quinoa: In a small saucepan, bring water and quinoa to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the liquid. Remove from heat and fluff quinoa with fork; set aside to cool for about 5 minutes. While the quinoa cooks you can move on to the next step.
- Preheat oven to 350 degrees F. Spray a 12-cup muffin tin generously with cooking spray. Heat olive oil in a medium skillet over medium heat. Add garlic, onion, and bell pepper. Cook for a few minutes or until the onions have softened. Transfer to a large bowl to cool for a few minutes.
- Add cooked quinoa, cumin, oregano, chili powder, hot sauce, red pepper flakes, cilantro, salt and pepper and half of enchilada sauce (you'll reserve the rest for topping the muffins later). Next stir in ground chicken (or turkey) and egg whites and 1/4 cup of the cheese. You may need to use your hands to ensure all ingredients are well combined. Use a 1/4 cup measuring cup or an ice cream scoop to add meatloaf mixture evenly to muffin cups.
- Bake for 25-30 minutes. Remove from oven and spoon remaining enchilada sauce and cheese over the tops of muffins. Place back in oven and bake for an additional 3-5 minutes or until cheese melts and muffins are cooked. Let cool for a few minutes then serve with fresh vegetables for a full meal. Makes 6 servings, 2 meatloaf muffins each
If you can't find ground chicken breast, you can ask the butcher to grind it for you at the grocery store - they always do this for me at whole foods. Another option is extra lean ground turkey!
Feel free to use 1 egg instead of 2 egg whites.
Pin these muffins: