Cheesy Meatloaf with Green Quinoa

These cheesy little meatloaves are deceptively low in fat because we waited until the last minute to add the cheese, so it melts all over[ and is in every bite. Because we used super lean ground beef and turkey, we splurged on satisfying full-fat cheese.]

Total Time:
55 min
15 min
40 min

4 servings

  • 1 cup quinoa
  • 3 cups baby spinach
  • 1 cup loosely packed fresh cilantro leaves
  • 1 large clove garlic
  • 12 ounces extra-lean ground beef
  • 8 ounces 99-percent fat free ground turkey
  • 1/4 cup 2-percent milk
  • 3 tablespoons whole wheat breadcrumbs
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon chile powder
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • 4 teaspoons red wine vinegar
  • 2 small plum tomatoes, cut into 12 slices
  • 5 tablespoons shredded Cheddar
  • 12 small slices of watermelon, for serving (8 ounces)
  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

  • Rinse the quinoa a few times in a fine mesh strainer. Bring a medium pot of water to a boil. Add the quinoa and cook until tender, 10 to 15 minutes. Strain the quinoa and rinse under cold water, then set aside to drain and dry out.

  • Meanwhile, combine the spinach, cilantro and garlic in a food processor and pulse until finely chopped. Transfer one-third of the mixture to a medium bowl along with the ground beef and turkey, milk, breadcrumbs, 2 teaspoons of the Worcestershire, the chile powder, egg, 1/2 teaspoon salt and some black pepper. Combine the mixture well with your hands.

  • Whisk together the remaining 2 teaspoons Worcestershire with 2 teaspoons of the vinegar. Divide and pat the meat mixture into four even 1-inch-thick football shapes. Arrange on the prepared baking sheet. Top each with 3 slices of tomato and drizzle with some of the Worcestershire-vinegar sauce. Bake until the meatloaf reaches an internal temperature of 165 degrees F, 18 to 20 minutes. Drizzle with more Worcestershire-vinegar sauce and top each with cheese and continue to bake until melted, about 2 minutes more. Blot the bottom of each meatloaf on a paper towel to remove excess moisture.

  • Meanwhile, combine the quinoa, the remaining spinach mixture, the remaining 2 teaspoons vinegar and 1/2 teaspoon salt in a medium pot and stir, over medium-low heat, until warmed through, about 3 minutes. Divide the meatloaves, quinoa and watermelon slices among four dinner plates.

Per serving: Calories 430; Fat 12 g (Saturated 4 g, 8 percent); Cholesterol 125 mg; Sodium 750 mg; Carbohydrate 42 g; Protein 43 g; Fiber 5 g; Sugar 9 g

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    Healthy Weeknight Dinners