Hi friends! I'm back today with a quick recipe. I've been dabbling in the "meal prep" club lately because it makes it much easier to pack lunches and keep me away from the Whole Foods hot/cold bar. It's healthier and more cost effective, so win-win! On Sunday night, I posted a quick snap of my mini taco meatloafs and received a few texts offline asking for the recipe so I'm bringing it to you today! Be warned, the photos aren't pretty because I wasn't sure that I'd post it. I'm glad I took a few though because they honestly came out SO GOOD and are super-duper healthy.

These mini meatloafs were inspired by two meals I've been making often lately. SarahFit recently posted about buffalo chicken meatloafs that I've now made twice. They are so good and a great lunch option. The other meal I've made consistently is the "Protein Stuffed Peppers". That recipe calls for mixing ground chicken and quinoa together. I like this idea because it bulks up the recipe a bit to make more mini loafs. It also adds more protein, fiber, Iron, and Magnesium with the quinoa.

So, let's get to it, shall we?

Taco Quinoa/Chicken Mini Meatloafs
Makes 12 mini meatloafs (6 servings)

Need:
- 1Lb of organic ground chicken or turkey
- 1/2 cup of dry quinoa
- Half pint of cherry tomatoes
- 1/4 red onion
- Packet of taco seasoning
- 1 egg + 1 egg white
- 2 tablespoons of bread crumbs

Chop up the red onion and organic cherry tomatoes then set aside.

Cook up both the ground chicken/onion and the quinoa, separately. Then, add the tomatoes, taco seasoning, and cooked quinoa to the meat mixture. Mix, set aside, and let cool (I put it in the fridge for a little bit).