Tangy Quinoa Meatloaf
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 714
- Total Fat
- 47
- Saturated Fat
- 16
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 18
- Protein
- 37
- Cholesterol
- 223
- Sodium
- 799
- Total: 1 hr 25 min (includes resting time)
- Active: 20 min
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.