Meatloaf with Quinoa
Preheat oven to 375°F.
Wash the quinoa in a fine mesh strainer under running water and then shake off the excess.
Meanwhile, heat oil in a large nonstick skillet and cook onion, celery and carrot over moderate heat, until softened, about 4 minutes. Add mushroom and garlic and cook, stirring occasionally, until liquid mushrooms give off are evaporated and vegetables are tender, about 10 minutes. Let mixture cool.
Place beef in a large bowl and mix with cooled vegetables, quinoa, parsley, eggs, and Worcestershire sauce with salt and pepper until just combined (do not over mix).
Form mixture into loaf (9- by 5-inches) onto a lightly greased sheet pan and roast in middle of oven for 30 minutes. Remove from oven and spread ketchup on top and sides of meat and continue to roast for another 30 to 45 minutes until meat registers 155°F on an instant-read thermometer. Let meat stand for 10 minutes before slicing.
|Per Single Serving / Serves 6 Total|
|Calories||491||Calories from fat||225|
|Total Fat||25gm||38%||Saturated Fat||9gm||45%|
|Vitamin A||53%||Vitamin C||27%|
Nutrition Facts provided by: Shane Kelly
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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