Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Quinoa and vegetables bulk up meat loaf to a hefty portion; freeze leftover meat loaf up to 2 months.

Adam Hickman
Recipe by Cooking Light November 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Serves 4 (serving size: 2 loaves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add carrot, garlic, thyme, and onion; sauté 3 minutes. Add mushrooms; sauté 6 minutes. Add stock, salt, and pepper; bring to a boil. Cook 3 minutes or until liquid evaporates, stirring frequently. Cool completely.

  • Place bread in a mini food processor; process until coarse crumbs form. Combine breadcrumbs, quinoa, beef, and eggs. Stir in mushroom mixture and cheese. Shape beef mixture into 8 (4 x 2-inch) free-form loaves; place on a baking sheet lined with parchment paper. Bake at 450° for 15 minutes or until done. Top each loaf with 1 tablespoon ketchup.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

396 calories; fat 13.5g; saturated fat 5.3g; mono fat 5.3g; poly fat 2g; protein 34g; carbohydrates 36g; fiber 3g; cholesterol 160mg; iron 4mg; sodium 461mg; calcium 74mg.
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