QUINOA HERB MEATLOAF


Last spring I had been very excited about a new Meat Market in our area, that sold only local, farm raised, hormone and anti-biotic free meat, pork, beef, chicken, turkey, lamb, they even had rabbit.  Sadly, they closed down.  I was not clear on the story behind why they closed down, but what they did do was take down customers names and phone numbers, with the promise of calling once they had set up their new location.  They had at that point, six long pages of names and phone numbers.  This was in August, we are still waiting.  In the meantime, I have been able to buy local free range chicken, anti-biotic free beef, but so far, have not found any ground turkey or pork.  I will keep searching with fingers crossed in the hopes of getting that dearly awaited phone call.
I wanted to make a new recipe for  meatloaf.  My usual recipe is made with ground turkey and ground pork, there is a recipe here.  Well, I had one pound of lean ground beef, no ground pork.  So, instead of using bread crumbs in the recipe, I decided to try Quinoa, and I also added fresh herbs.  We were pleasantly surprised by this new recipe, it will definitely be one I will make again. Also, I wanted to include a picture of the dried Celery that I dried a few months ago.  When I opened the jar, and when I began chopping it up, what a lovely surprisingly strong smell of celery.

1 lb. lean ground beef
1/2 of a medium sized onion, minced
3/4 cup cooked Quinoa
1 large egg
1 tsp. fresh minced Rosemary
1 tsp. fresh minced Thyme
2 Tblsp. fresh minced Flat Leaf Italian Parsley
1 Tblsp. dried Celery leaves (or use fresh if you have it on hand)
1 cup grated cheddar cheese
salt and pepper
3 Tblsp. sauce
Sauce: Mix in a small bowl
4 Tblsp. Ketchup
3 Tblsp. Mayonnaise
2 rounded tsp. Dijon mustard
Place the meat, onion, quinoa, egg, cheddar cheese, herbs, salt and pepper, and 3 Tblsp. of the sauce into a mixing bowl, and mix until incorporated.  I just use my hands, so the meat does not get too overworked.  Transfer to a casserole dish, shaping into a loaf.

Spread the rest of the sauce all over the meatloaf.
Bake in a 350 degree oven for 1 hour. Super moist and flavorful, enjoy!

Ina Gawne
author

6 comments on “QUINOA HERB MEATLOAF”

  1. This is a really yummy recipe. My boyfriend was hesitant at first but was fighting me over the last piece in no time. This is now my go to meatloaf recipe.

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November 23, 2010
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