Veggie-Packed Meatloaf with Quinoa
Whole Foods Market®
Ingredients1 h 20 m servings 232
- Preheat the oven to 425 degrees F and line a small baking sheet with parchment paper.
- Place onion and garlic in a food processor and pulse until finely chopped. Transfer to a large skillet. Add carrot and celery to the food processor, and pulse until chopped. Add spinach and pulse a few times more. Add to the skillet. Place the skillet over medium heat and cook, stirring until vegetables release liquid. Continue cooking until liquid evaporates and vegetables begin to brown, about 8 minutes; add water a tablespoon at a time, if necessary, to keep vegetables from sticking. Transfer to a large bowl.
- Add egg, ground meat, quinoa, soy sauce and black pepper to the bowl, and mix gently with your hands. Scrape mixture onto the baking sheet and form into a loaf approximately 4 inches wide and 10 inches long; wet your hands if the mixture is very sticky. Spread top of loaf with ketchup or barbecue sauce. Bake until cooked through and browned, about 40 minutes. Cool 5 minutes before slicing.
- For the egg, you can substitute 1 tablespoon chia seeds soaked in 1/4 cup water for 15 minutes.
Per Serving: 232 calories; 2.8 22.9 27.8 82 353 Full nutrition
ReviewsRead all reviews 7
Made this for my diabetic Step-Dad. He & Mom both said it was the best they'd ever had. Used ground turkey, used slightly less quinoa, a little over a cup & added an extra 7 minutes cooking time...
I made this as close to the recipe as I could with the ingredients I had access to and my diet requirements - I used rice instead of quinoa and green pepper instead of spinach, and I omitted the...
Wonderful recipe for a healthier version of meatloaf. I added peas along with the carrots and spinach. My boyfriend ate it for leftovers with no complaints. I accidentally used too much quinoa b...
Excellent! I followed recipe and the meatloaf was flavorful & moist. Will be making it again soon!