April 20, 2011

Quinoa Meatloaf Recipe

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I am in love with Quinoa!  Seriously.  I love it, and want to use it in everything.  I heard about it but was too afraid to try it for almost a year.  When I finally tried it and saw how quickly it cooked and how much fun it is, I was thrilled.  So when I saw this recipe I knew we would be a match made in Heaven.  However when it was all made up I wasn't fully satisfied.  I wish it had a little something more.  I will definitely try this again but will season more aggressively and won't forget the fresh parsley.  This made a LOT of meatloaf..so if you have a small family I would half it for sure.

You'll need Quinoa, 1 celery, 1 Carrot, 2 Garlic Cloves, 8 oz Baby Bella (crimini)  mushrooms, 2 lbs of meat ( I did 1 lb lean ground been and l lb lean ground turkey), 2 Large Eggs, Worcestershire Sauce, and Ketchup.  *The recipe calls for chopped flat leaf parsley which I didn't have and wish I had used it.

3/4 C of Quinoa you will want to rinse your Quinoa really well.  Then cook according to package instructions.

When the Quinoa is cooked, about 15 min, the water will be absorbed and the grains will be a little see through with a white spot in the middle.  I think they are so much fun when they are cooked.  Allow this to cool.
Finely chop your Onion, Celery, and Peeled Carrot.

Add 1 TBSP Olive Oil to a pan heated over Medium heat.  Then add your chopped veggies and cook until softened.

I love this kitchen tool!  I bought it about 4 or 5 years ago and can't imagine life without it.  It's my Garlic Twist!  You peel your Garlic cloves and then stick them in this doodad and just twist it up.  The Garlic gets minced and it's easy as pie.

Add your chopped Baby Bella Mushrooms and Garlic and cook until any liquid that comes off your mushrooms evaporates, about 10 minutes.  Allow to cool.

Place meat in large bowl with 2 Large Eggs, 2 TBSP Worcestershire Sauce and season with Salt and Pepper.  Add in the cooled Quinoa and cooled veggie mix.  Mix together but don't over mix.

Grease your baking sheet.  This made a lot of mix!  Shape into a loaf, or two, or more.  Bake at 375 for 30 minutes.

Grab a cup, or more, of Ketchup and generously apply the it to the Loaves and bake another 30-45 minutes.

Looks so yummy and smells great.

I love seeing all the yummy Quinoa and veggie bits in there.  The ketchup glaze was so good.  Not as good as my Mom's but a pretty good healthy alternative.

Quinoa Meatloaf
Source:  Shane Kelly via kitchen daily

1 1/2 C Water
3/4 C Quinoa
1 TBSP Olive Oil plus extra to grease pan
1 Medium Onion, chopped
1 Large Celery Stalk, chopped
1 Carrot, peeled and chopped
10 oz Baby Bella (crimini) Mushrooms, chopped
2 Garlic Cloves, Minced
2 Lbs Meat (the original recipe calls for Ground Beef but I used half Lean Ground Beef and half Lean Ground Turkey.
1/2 C chopped Flat Leaf Parsley, chooped
2 Large Eggs
2 TBSP Worcestershire Sauce
1 C or more Ketchup

Pre-heat your oven to 375

Rinse the Quinoa while you bring the water to a boil.  Whisk in the Quinoa and cook according to directions.  Allow Quinoa to cool.

Heat Oil in Large skillet.  Cook Onion, Celery, and Carrot over medium heat until softened.  Add Mushrooms and Garlic and cook stirring occasionally until any liquid the mushrooms give off evaporates and all veggies are tender.  About 10 minutes.  Allow to cool.

Place meat in a Large bowl and mix in cooled Veggies, Quinoa, parsley, eggs, Worcestershire Sauce, and Salt & Pepper.  Mix together but do not over mix.

Form mix into a loaf or two and place on a lightly greased sheet pan.  Roast in the middle of your over 30 minutes.  Remove and spread Ketchup on top and sides of loaves.  Place back in over and cook another 30-40 minutes.  Let stand 10 Minutes.


Approximately 12 Servings

Calories 401
Carbs 40
Fat 17
Protein 22

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