Quinoa Lamb Rissoles

1 pound ground fresh lamb

2 cups cooked quinoa

3 garlic cloves, crushed

1 cup fresh parmesan cheese

2 large eggs

1 large white onion, grated

2/3 cup fresh mint leaves, chopped

2/3 cup fresh parsley, chopped

1 tablespoon whole grain mustard

1 tablespoon mild curry paste

3 tablespoons extra virgin olive oil

Sea salt and black pepper

Combine all the ingredients in a large bowl. Season with sea salt and black pepper.

Divide meat into 12 equal portions and shape into balls. Arrange in a single layer on a prepared baking sheet. Refrigerate for 30 minutes.

Preheat oven to 500 F 

Bake for 15 to 25 minutes or until it's cooked, golden brown, and crispy on top.

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. 

Meatloaf with Roasted Sweet Pepper, Almonds, and Parsley Pesto

Meatloaf:

2 lbs ground beef (85/15)

1 cup roasted peppers/capsicum

1 cup fresh parsley, chopped

1 small white onion, chopped

3 garlic cloves, crushed

3 slices whole wheat bread

1/2 cup milk

1 egg

1 cup gruyere cheese, grated

1 tablespoon worcestershire sauce

1 tablespoon whole grain mustard

Sea salt and black pepper

Preheat oven to 400 F

Tear whole wheat bread into small pieces, place in a bowl and soak with 1/2 cup milk. Squeeze excess milk out of the bread. 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 baking sheet. 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. Serve warm with Sweet Pepper, Almonds, and Parsley Pesto.

Sweet Pepper and Parsley Pesto:

2 cups packed roasted sweet peppers

1/4 cup  tightly packed fresh parsley, chopped

2 cloves garlic

2/3 cup extra virgin olive oil

1/4 cup whole raw almonds

Sea salt and black pepper

Coarsely chop parsley, garlic, and almonds in a food processor. Add 1/2 cup of olive oil and process until smooth. Season with sea salt and black pepper. Add the rest of the olive oil and process until smooth.  Add extra olive oil if you prefer a thinner consistency.

Transfer to a serving bowl. Drizzle extra virgin olive oil on top and either spoon on meatloaf or serve on side.