Veggie Packed Meatloaf With Quinoa Recipes

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BUFFALO VEGGIE QUINOA MEATLOAF



Buffalo Veggie Quinoa Meatloaf image

Well it's hard to make a healthy meatloaf with 'traditional' ingredients. So this recipe is hearty, healthy, and guilt-free.

Provided by catherinem

Categories     Meat and Poultry Recipes     Game Meats     Buffalo and Bison

Time 1h35m

Yield 4

Number Of Ingredients 18

½ cup water
¼ cup quinoa
1 tablespoon olive oil, or as needed
1 small sweet yellow onion, chopped
1 sweet potato, chopped
1 cup chopped kale, or more to taste
½ red bell pepper, chopped, or more to taste
1 pound ground buffalo meat
2 eggs
1 tablespoon Worcestershire sauce, or more to taste
1 tablespoon minced garlic, or more to taste
1 tablespoon ketchup, or more to taste
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 pinch dried oregano, or more to taste
1 pinch dried basil, or more to taste
1 pinch dried thyme, or more to taste
1 tablespoon barbeque sauce, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.
  • Heat olive oil in a skillet over medium heat; cook and stir onion, sweet potato, kale, and red bell pepper until tender, 10 to 15 minutes.
  • Combine buffalo meat, eggs, Worcestershire sauce, garlic, ketchup, salt, black pepper, oregano, basil, and thyme together in a bowl. Add vegetable mixture and quinoa to buffalo mixture and mix well. Transfer mixture to the prepared loaf pan; top with a thin layer of barbeque sauce.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 264.8 calories, Carbohydrate 22.4 g, Cholesterol 136.2 mg, Fat 8.1 g, Fiber 3.2 g, Protein 25.4 g, SaturatedFat 1.8 g, Sodium 1102.5 mg, Sugar 5.2 g

VEGGIE-PACKED MEATLOAF WITH QUINOA



Veggie-Packed Meatloaf with Quinoa image

You can make this lean and delicious recipe with your choice of ground turkey or chicken. The mix can also be baked in meatball form: Simply roll it into 30 meatballs and bake 20 to 25 minutes, turning the meatballs once.

Provided by Whole Foods Market(R)

Categories     Whole Foods Market

Time 1h20m

Yield 8

Number Of Ingredients 11

1 onion, quartered
4 cloves garlic, peeled
1 large carrot, quartered
1 celery stalk, quartered
2 ½ cups baby spinach
1 egg, lightly beaten
1 ½ pounds lean ground meat (turkey or chicken)
1 ¼ cups quinoa, cooked then cooled
3 tablespoons low-sodium soy sauce
½ teaspoon ground black pepper
¼ cup ketchup or barbecue sauce

Steps:

  • Preheat the oven to 425 degrees F and line a small baking sheet with parchment paper.
  • Place onion and garlic in a food processor and pulse until finely chopped. Transfer to a large skillet. Add carrot and celery to the food processor, and pulse until chopped. Add spinach and pulse a few times more. Add to the skillet. Place the skillet over medium heat and cook, stirring until vegetables release liquid. Continue cooking until liquid evaporates and vegetables begin to brown, about 8 minutes; add water a tablespoon at a time, if necessary, to keep vegetables from sticking. Transfer to a large bowl.
  • Add egg, ground meat, quinoa, soy sauce and black pepper to the bowl, and mix gently with your hands. Scrape mixture onto the baking sheet and form into a loaf approximately 4 inches wide and 10 inches long; wet your hands if the mixture is very sticky. Spread top of loaf with ketchup or barbecue sauce. Bake until cooked through and browned, about 40 minutes. Cool 5 minutes before slicing.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 22.9 g, Cholesterol 81.9 mg, Fat 2.8 g, Fiber 2.8 g, Protein 27.8 g, SaturatedFat 0.6 g, Sodium 353.1 mg, Sugar 3.1 g

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