TURKEY AND QUINOA MINI MEAT LOAVES

Makes: about 20

1 tbsp (15 mL) canola oil

1 cup (250 mL) diced onion

1 cup (250 mL) diced red bell pepper

2 cloves garlic, finely chopped

1 tsp (5 mL) chili powder

1 tsp (5 mL) ground cumin

1 tsp (5 mL) smoked paprika

1 lb (454 g) ground turkey

1 can (19 oz/540 mL) black beans, rinsed and drained

2 cups (500 mL) cooked quinoa, cooled

2 cups (500 mL) medium salsa, divided

1 1/2 cups (375 mL) shredded Monterey Jack cheese, divided

1 cup (250 mL) frozen kernel corn

2 large eggs, lightly beaten

2 tbsp (30 mL) chopped fresh cilantro

1 tsp (5 mL) grated lime peel

1/8 tsp (0.5 mL) cayenne pepper

1/8 tsp (0.5 mL) salt

1. Preheat oven to 375 F (190 C). 2. Heat oil in a medium nonstick frying pan 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 (250mL) salsa, 1 cup (250mL) 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 (125 mL) cheese.

6. Bake until meat loaves are lightly browned on top and a meat thermometer inserted in centres registers 175 F (80 C), about 35-40 minutes.

7. Let stand for 5 minutes before serving.