Cheesy Chicken and Quinoa Meatloaf Muffins

Steps

1. Preheat oven to 200°C. Bring a small pot of salted water to the boil. Lightly grease a six-hole muffin tin. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then drain well.
2. While quinoa cooks, heat a drizzle of oil in a small fry-pan on medium-high heat. Cook garlic, onion and a pinch of salt for about 3 minutes, until tender. Add meatloaf spice mix and cook for 1-2 minutes, until fragrant. If spice mix sticks, simply add a splash of water to help lift it off the pan.
3. In a medium bowl, combine grind, egg white, cooked and cooled quinoa, cooked onion mixture and half the tomato sauce (reserve remaining). Season with salt and pepper and mix well.
4. Lightly press 1/3 cup of mixture into each greased muffin tin. Evenly top each mini loaf with remaining tomato sauce and first measure of cheese. Bake for 15-20 minutes, until just cooked through and cheese is golden.
5. While meatloaves bake, prepare the salad. Cut cherry tomatoes and olives in half lengthways and thinly slice red onion and baby cos. Toss together in a small bowl, along with second measure of cheese, vinegar and a drizzle of olive oil. Season to taste with salt and pepper.
6. To serve, divide cheesy chicken and quinoa meatloaves and salad between plates. Serve with a dollop of your favourite chutney (if desired).