TURKEY AND QUINOA MINI MEAT LOAVES

Ingredients

• 1 tbsp canola oil
• 1 cup diced onion
• 1 cup diced red bell pepper
• 2 cloves garlic, finely chopped
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 lb (0.5 kg) ground turkey
• 1 can (19 oz/540 mL) black beans, rinsed and drained
• 2 cups cooked quinoa, cooled
• 2 cups medium salsa, divided
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1 cup frozen kernel corn
• 2 large eggs, lightly beaten
• 2 tbsp chopped fresh cilantro
• 1 tsp grated lime peel
• 1/8 tsp cayenne pepper
• 1/8 tsp salt

Directions

1. Preheat oven to 375°F.
2. Heat oil in a medium non-stick frypan over medium heat. Add onion and red pepper; sauté until softened, about 3 - 4 minutes.
3. Add garlic, chili powder, cumin and paprika; cook, stirring, for 1 minute. Remove from heat and cool to room temperature.
4. Combine onion mixture, turkey, beans, quinoa, 1 cup salsa, 1 cup cheese, corn, beaten eggs, cilantro, lime peel, cayenne pepper and salt until blended.
5. Spoon mixture into greased muffin cups. Dividing equally, top mixture in each muffin cup with remaining 1 cup salsa and remaining 1/2 cup cheese.
6. Bake until meat loaves are lightly browned on top and a meat thermometer inserted in centres registers 175°F, about 35 - 40 minutes.
7. Let stand for 5 minutes before serving.