Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Tangy Quinoa Meatloaf
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- Level: Easy
- Total: 1 hr 25 min (includes resting time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 714
- Total Fat
- 47 g
- Saturated Fat
- 16 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 37 g
- Cholesterol
- 223 mg
- Sodium
- 799 mg
Mix in bacon, chopped dill pickle, golden raisins and quinoa for a meatloaf with rich, deep flavor.
- Level: Easy
- Total: 1 hr 25 min (includes resting time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 714
- Total Fat
- 47 g
- Saturated Fat
- 16 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 37 g
- Cholesterol
- 223 mg
- Sodium
- 799 mg
Ingredients
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.
