Quinoa is a healthy addition to meatloaf.
Quinoa Meatloaf
Servings
6 Servings
Ingredients
- 1/2 cup quinoa
- 1 cup chicken or vegetable broth
- 1 teaspoon vinegar or apple cider vinegar
- 1 egg slightly beaten
- 1 1/2 pounds ground chicken you can use turkey
- 1/2 cup minced onion
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1 tablespoon dried chives
- 1 tablespoon dried thyme
- 1/2 cup ketchup
- 1/4 cup duck sauce
- 1 tablespoon brown sugar
Instructions
- Quinoa:
- Place quinoa, vegetable broth and vinegar in medium sauce pan. Bring to boil. Cover and simmer until water is absorbed (approximately 15 to 20 minutes).
- Set aside and allow cooked quinoa to cool.
- Meatloaf:
- Preheat oven to 350.
- In large bowl, place egg and beat slightly.
- Add ground chicken or turkey, onion, garlic, salt, pepper, parsley, chives, and cooled cooked Quinoa.
- With hands, mix thoroughly.
- Place mixture evenly in greased (cooking spray coated) 11 x 7 x 1 1/2 inch Pyrex baking dish.
- In a small bowl, whisk together the ketchup, duck sauce and brown sugar. Spread evenly over the top of the meat loaf.
- Bake for 1 to 1 1/2 hours.
- You can use chicken or turkey. Check with your rabbi about the acceptability of quinoa for Pesach.
sounds good for all year round, now i just need to wait until after 9av 🙁 to try this