Another great comfort food made healthy! Growing up I would ask my mom “What’s for dinner mom?” and when she replied “meatloaf!” I loved meatloaf and couldn’t wait until dinner time! For this recipe, I have replaced the breadcrumbs with quinoa.
A lot of people refer to quinoa as a grain, but technically quinoa is not a true grain, but is the seed of the Chenopodium or Goosefoot plant. It is used as a grain and substituted for grains because of it’s cooking characteristics. The name comes from the Greek words, chen (a goose) and pous (a foot). This is due to a resemblance of the leaves of the plant to the webbed foot of a goose. The leaves are lobed or toothed and often triangular in shape. The succulent like plant grows from 4 to 6 feet high and has many angular branches. The flower heads are branched and when in seed looks much like millet, with large clusters of seeds at the end of a stalk. The plant will grow in a variety of conditions but favors a cool, arid climate and higher elevations. Beets, spinach, Swiss chard, and lamb’s quarters are all relatives of quinoa.
So why not try some home cooking and break out this wonderful meatloaf recipe! A special note for this recipe. My family loves our meatloaf extra saucy! So if you like your meatloaf extra saucy, double the recipe for the sauce. I hope you enjoy this recipe as much as my family does! Bon Appétit!
- 1 pound ground turkey
- 1 pound grass fed ground beef
- 2 large eggs
- ½ cup cooked quinoa
- 2 tsp unrefined sea salt
- ⅛ tsp black pepper
- 1 small onion finley diced
- 2 cloves of garlic, minced
- ½ cup raw milk or coconut milk, see recipe
- 3 oz organic tomato paste
- 1½ tbsp raw honey
- 1 tbsp yellow mustard
- 2 tbsp water
- ⅛ tsp unrefined sea salt
- Preheat oven to 350 degrees.
- Combine all ingredients and mix until well blended.
- Place meatloaf into a loaf pan and pour the sauce on top (we like a lot of sauce on our meatloaf so I double the sauce recipe).
- Bake for 1 hour 15 minutes
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