2 pounds lean sirloin steak, ground/mince
2 cups cooked quinoa
3 garlic cloves, crushed
1 cup fresh parmesan cheese
Handful fresh Italian parsley, chopped
2 large eggs
3 tablespoons tomato sauce
3 tablespoons whole grain mustard
3 tablespoons worcestershire sauce
3 tablespoons extra virgin olive oil
Sea salt and black pepper
Combine all the ingredients in a large bowl. Stir well to fully combine. Season with sea salt and black pepper.
Mold the meatloaf on a greased 8" by 8" pyrex dish. Bake for 1 hour to 1 1/2 or until it's cooked, golden brown, and crispy on top. Remove from the oven and let rest for 10 minutes.