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quinoa meatloaf

Quinoa Meatloaf

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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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.