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Blue Cheese, Spinach Meat Loaf Muffins

Reviewed: Oct. 4, 2013
These little guys were fantastic. My 9 year old loves my regular meatloaf but I had a ton of spinach in my garden that I had to use before the frost consumed it and I happened to have blue cheese in the fridge so this recipe was a delight to find. My mother always made meatloaf with rice instead of with bread crumbs and I have since substituted the rice with quinoa as I like the way it combines with the meat better. In addition, it makes the recipe gluten free and it ups the protein content which I like since meatloaf is usually served with starches and carbohydrates. I used about a 1/3 cup of quinoa, cooked according to the package directions. I ran out of Worcestershire sauce after the 1st tbsp so I added 1 tsp of black bean sauce as a replacement for the 2nd tbsp of Worcestershire that I didn't have. My grandma's meatloaf secret is to add a topping of ketchup, mustard and brown sugar. I was excited to see that another reviewer uses the same trick. I use about 2 parts ketchup to 1 part mustard and then add brown sugar to taste. If you happen to have Heinz chili sauce in your fridge, try that instead of the ketchup. It's even tastier. I devoured 4 of these little guys with a glass of red wine within minutes of them coming out of the oven. I will now be freezing some of my spinach to use in this recipe in the winter. Thank you so much for sharing this gem of a meatloaf recipe!
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