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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 lbs. extra lean hamburger |
1/2 cup(s) quinoa |
1 1/2 cup(s) finely diced vegetables |
2 large eggs beaten |
2 tablespoon(s) worchestershire sauce |
2 tablespoon(s) ketchup |
1/2 teaspoon(s) cracked black pepper |
1/4 teaspoon(s) sea salt |
1 tablespoon(s) extra virgin olive oil |
3 clove(s) minced garlic |
1 teaspoon(s) fresh or dried basil |
Directions:
1. Cook quinoa according to package directions. I used half chicken broth and half water for the cooking liquid. Allow to cool 15 minutes. Meanwhile, finely dice a mixture of vegetables. A food processor works great for this. I used 1 small zucchini, 1 medium carrot, 1/2 green bell pepper, 1/2 red bell pepper, 1/2 medium onion, 2 celery stalks, You can use any combination that you prefer. Place vegetables in a medium saute pan. Add minced garlic and salt. Saute in the olive oil on medium low heat for 5-8 minutes or until most of the excess liquid evaporates. Allow to cool 5 minutes. In a large bowl combine hamburger, 2 beaten eggs, worchestershire sauce, ketchup, black pepper, quinoa, sauteed vegetables and basil. Mix well. Divide into 2 small loaf pans, 1 large loaf pan, or 10 large muffin cups. Bake at 350 degrees 45 minutes for large loaf pan, 30 minutes for small loaf pans or muffin tin. Drain excess moisture from pan before serving.
2. Optional: Before baking top meatloaf with a mixture of 1 cup ketchup, 1 tsp. dry mustard, 1/4 cup brown sugar.
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