Meatloaf with Quinoa
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 420.5
- Total Fat: 21.0 g
- Cholesterol: 125.5 mg
- Sodium: 899.8 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 3.3 g
- Protein: 22.0 g
View full nutritional breakdown of Meatloaf with Quinoa calories by ingredient
Number of Servings: 6
Ingredients
-
1 1/2 cups water
3/4 cups quinoa
1 tbsp olive oil, plus grease from pan
1 medium onion
1 large rib celery
1 carrot finley chopped
1 can mushrooms
2 garlic cloves
2 lbs ground beef
1 tbsp dried parsley
2 large eggs
2 tbsp worcestershire sauce
1/2 tsp salt and pepper
1 cup ketchup or more to cover meatloaf
Directions
Preheat oven to 375'
Wash quinoa in a fine mesh strainer under running water, shake off excess. Bring water to a boil in a small saucepan and wisk in qiunoa. Simmer, covered until water is absorbed and quinoa is tnder 10-15 min. Drain excess water and let cool.
Meabwhile, heat oil in a large nonstick skillet and cook onion, celery and carrot over moderate heat, until softened, about 4 mins. Add mushrooms and garlic and cook, stirring occasionally until vegtables are tender, about 10 mins.
Place beef in a large bowl and mix with cooled vegtables, quinoa, parsley, eggs and worcestershire sauce with salt and pepper until just combined (do not overmix)
Form mixture into a loaf (9 by 5 inches) onto a lightly greased sheet pan and roast in middle of oven for 30 mins. Remove from oven and spread ketchup on top and sides of meat and continure to roast for another 30-45 mins. Let stand 10 mins before slicing.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SWIFTCURRENT.
Wash quinoa in a fine mesh strainer under running water, shake off excess. Bring water to a boil in a small saucepan and wisk in qiunoa. Simmer, covered until water is absorbed and quinoa is tnder 10-15 min. Drain excess water and let cool.
Meabwhile, heat oil in a large nonstick skillet and cook onion, celery and carrot over moderate heat, until softened, about 4 mins. Add mushrooms and garlic and cook, stirring occasionally until vegtables are tender, about 10 mins.
Place beef in a large bowl and mix with cooled vegtables, quinoa, parsley, eggs and worcestershire sauce with salt and pepper until just combined (do not overmix)
Form mixture into a loaf (9 by 5 inches) onto a lightly greased sheet pan and roast in middle of oven for 30 mins. Remove from oven and spread ketchup on top and sides of meat and continure to roast for another 30-45 mins. Let stand 10 mins before slicing.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SWIFTCURRENT.