Meatloaf with Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* Water, tap, 0.5 cup (8 fl oz) * Ancient Harvest Traditional Whole Grain Quinoa, 0.75 cup * Olive Oil, 1 tbsp * Onions, raw, 1 medium (2-1/2" dia) * Celery, raw, 1 stalk, medium (7-1/2" - 8" long) * Carrots, raw, 1 medium * Mushrooms, fresh, 10 ounces * Garlic - 2 Cloves * 93% Lean Ground Beef, 16 oz * *Turkey, Ground turkey, 93% lean, 16 oz * Parsley, 0.5 cup * Egg, fresh, 2 large * French's Worchestershire Sauce, 2 T. * Pepper, black, 0.5 tsp. * Salt, 0.5 tsp * Ketchup, Heinz, 1 cup
Preheat oven to 375.
Wash quinoa in a fine mesh strainer under running water and then shake off excess.
Bring water to a boil in a small saucepan and whisk in quinoa. Simmer, covered, until water is absorbed and quinoa is tender, 10 - 15 minutes. Drain any excess water from pan and let cool.
Meanwhile, heat oil in a large nonstick skillet and cook onion, celery and carrot over moderate heat, until softened, about 4 minutes. Add mushrooms and garlic and cook, stirring occasionally, until liquid mushrooms give of is evaporated and vegetables are tend, about 10 minutes. Let mixture cool.
Place meet in a large bowl and mix with cooled vegetables, quinoa, parsley, eggs, and Worcestershire sauce with salt and pepper until just combined. Do not over mix.
Form mixture into loaf (9x5 inches) onto a lightly greased sheet pan and roast in middle of oven for 30 minutes. Remove from oven and spread ketchup on top and sides of meat and continue to roast for another 30 - 45 minutes until meat registers 155 degrees F on an instant-read thermometer. Let meat stand for 10 minutes before slicing.
Serving Size: 1 slice of the loaf - 1" thick
Number of Servings: 12
Recipe submitted by SparkPeople user BULAMATIMBE.
Wash quinoa in a fine mesh strainer under running water and then shake off excess.
Bring water to a boil in a small saucepan and whisk in quinoa. Simmer, covered, until water is absorbed and quinoa is tender, 10 - 15 minutes. Drain any excess water from pan and let cool.
Meanwhile, heat oil in a large nonstick skillet and cook onion, celery and carrot over moderate heat, until softened, about 4 minutes. Add mushrooms and garlic and cook, stirring occasionally, until liquid mushrooms give of is evaporated and vegetables are tend, about 10 minutes. Let mixture cool.
Place meet in a large bowl and mix with cooled vegetables, quinoa, parsley, eggs, and Worcestershire sauce with salt and pepper until just combined. Do not over mix.
Form mixture into loaf (9x5 inches) onto a lightly greased sheet pan and roast in middle of oven for 30 minutes. Remove from oven and spread ketchup on top and sides of meat and continue to roast for another 30 - 45 minutes until meat registers 155 degrees F on an instant-read thermometer. Let meat stand for 10 minutes before slicing.
Serving Size: 1 slice of the loaf - 1" thick
Number of Servings: 12
Recipe submitted by SparkPeople user BULAMATIMBE.
Nutritional Info Amount Per Serving
- Calories: 224.1
- Total Fat: 8.0 g
- Cholesterol: 81.4 mg
- Sodium: 389.7 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 1.5 g
- Protein: 19.4 g
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