Tangy Quinoa Meatloaf

Mix in bacon, chopped dill pickle, golden raisins and quinoa for a meatloaf with rich, deep flavor.
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  • Level: Easy
  • Total: 1 hr 25 min (includes resting time)
  • Active: 20 min
  • Yield: 4 servings
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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

  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
  2. 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.
  3. Transfer the mixture to the prepared baking sheet. Form into a 9-by-5-inch loaf. Bake for 30 minutes.
  4. Stir together the ketchup, pickle brine, brown sugar and remaining 1 teaspoon Worcestershire in a small bowl for a glaze.
  5. 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.