Quinoa is a healthy addition to meatloaf.
- Cook Time
- Prep Time
- 6 - 8Servings
- 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
1. 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).
2. Set aside and allow cooked quinoa to cool.
1. Preheat oven to 350.
2. In large bowl, place egg and beat slightly.
3. Add ground chicken or turkey, onion, garlic, salt, pepper, parsley, chives, and cooled cooked Quinoa.
4. With hands, mix thoroughly.
5. Place mixture evenly in greased (cooking spray coated) 11 x 7 x 1 1/2 inch Pyrex baking dish.
6. In a small bowl, whisk together the ketchup, duck sauce and brown sugar. Spread evenly over the top of the meat loaf.
7. 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.