Name: Tangy Quinoa Meatloaf
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Ingredients: Cooking spray; 2 slices bacon, cut in half; 1 medium carrot, cut into thirds; 1 medium stalk celery, cut into thirds; 1/2 medium onion; 1 1/2 pounds meatloaf mix (equal parts ground beef, pork and veal or turkey); 1 cup cooked quinoa; 1/2 cup golden raisins; 2 tablespoons chopped dill pickle; 2 teaspoon chopped fresh thyme; 2 large eggs, lightly beaten; 3 teaspoons Worcestershire sauce; Kosher salt; 1/4 cup ketchup; 1 tablespoon pickle brine; 2 teaspoons brown sugar

Directions

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
Combine the bacon, carrot, celery and onion in a food processor and pulse until finely chopped. Transfer the mixture to a large bowl and add the meatloaf mix. Add the quinoa, raisins, pickle, thyme, eggs, 2 teaspoons of the Worcestershire and 1 teaspoon salt to the meatloaf base. Using your hands, mix together until well combined.
Transfer the mixture to the prepared baking sheet. Form into a 9-by-5-inch loaf. Bake for 30 minutes.
Stir together the ketchup, pickle brine, brown sugar and remaining 1 teaspoon Worcestershire in a small bowl for a glaze.
Brush the glaze on the meatloaf and lightly sprinkle with oats. Bake the meatloaf until it is golden brown all over and an instant-read thermometer inserted into the center registers 160 degrees F, 20 to 25 minutes more. Let rest for 15 minutes before slicing and serving.

Tangy Quinoa Meatloaf

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