Friday, February 24, 2012

Crispy Quinoa Meatloaf

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. 


Moore or Less Cooking said...

This looks fabulous Magical Mia, I am making this next weekend for a birthday party!

Mia said...

Thank you!

Donna said...

Wow...this is so cool! What a great way to stretch a meal and make it HEALTHY! Great job, Mia!

Unknown said...

I love this twist on meatloaf!! I may try making this in muffin tins. My kids love getting their own mini meatloaves and this is a great way to get them to eat quinoa!! :)

Unknown said...

Love this! I make three smaller loaves (freeze two) by multiplying by 1.5. Best recipe I've had!

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