Tuesday, February 26, 2013

Chef Brad's White Quinoa Meatloaf

I've never been a big meatloaf fan because it is just so much meat.  However, when Asia and I were watching Chef Brad I thought this would be a good way to use quinoa and have meatloaf without so much meat.  I am sure you could also try this with wheat berries or brown rice or other grains.  Chef Brad calls this the "sneak method" of hiding grains in your family's food so they don't notice it and I thought it blended very nicely with the meat. I used ground turkey when I made this recipe.

2 lbs Lean Ground Beef or turkey meat
2 cups White Quinoa, cooked
1 cup Bread Crumbs
3 garlic Cloves, minced
1/2 Onion, diced
3 tablespoons Parsley, chopped
2 teaspoons Salt
2 tablespoons Italian spice, Tuscan Sunset from Penzeys works well
1 teaspoons fresh ground Pepper
6 Eggs, whipped
Tomato Ketchup

In a large mixing bowl, combine all of the ingredients but the ketchup. Using your hands, or even a potato masher, thoroughly combine everything.

Place mixture in a pan forming loaf and top with the ketchup. Cook in a 350-degree preheated oven for 30 minutes*** or until done.

***Note: I had to double the cooking time, which just about ruined the rest of the dinner and I halved the recipe.  I think you need to plan on at least an hour.  Chef Brad must have some magic fast cooking ovens.

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