Ground Beef and Quinoa Meatloaf Five Star

Traditional Meatloaf with a slight twist, and one that the whole family will love and devour!! Roasted vegetables, quinoa, a delicious balsamic glaze give this meatloaf tons of flavour and groovy texture.

Meatloaf is one of these comfort foods that many people are on the fence about, myself included! I wasn't so sure of meatloaf for many years, but after making several dissimilar versions for the meatloaf-loving hubby, I hitting the nail on the caput with this one! I accept finally learned to savour it, and it'due south a regular staple around hither during the colder months.

What makes this meatloaf a fleck more than special, is the added roasted vegetables. They serve as a smashing side dish! The roasted red peppers give the meatloaf a smoky taste, the combination of both sausage and beef as well adds to the flavor, and the balsamic glaze on acme really completes the dish.

A few things about this recipe: it is gluten-free using a GF ketchup, and quinoa equally the binding amanuensis in place of traditional breadcrumbs. The meatloaf tin can easily be prepped in advance, refrigerated, and placed in the oven to bake when ready. I find it easier to prep this in the morning time and bake later in the solar day. The vegetables are roasted in the oven and need to be chopped pretty finely and so they blend nicely in the loaf:

I likewise commencement baking the meatloaf for at least thirty minutes before adding the coat, this only helps to continue the meatloaf from tasting to dry out! When you lot place in the oven, beginning without the glaze:

Add together the glaze halfway through the blistering process. Meatloaf can exist served with many things. I love to eat it with the veggies. My family loves it with a side of mashed potatoes or rice. This usually lasts our family of 4 through 2 meals.

Roasted Vegetable Meatloaf with Quinoa- Gluten Free

Prep Time 15 minutes

Cook Time ane hour 20 minutes

Total Time 1 hr 35 minutes

Servings 8 servings

• one big zucchini
• 1 red onion
• 2 ruby bell peppers
• 1 tbsp olive oil
• 1 lb footing beef
• 1 lb ground sausage I use turkey, pork is fine
• i cup cooked quinoa*
• 1 tbsp dried basil
• one/two cup freshly grated parmesan cheese
• 2 cloves crushed garlic
• 3/iv cup GF ketchup divided
• two tbsp Tamari Soy Sauce
• 1/iv cup red wine vinegar
• 2 eggs
• 2 tbsp balsamic vinegar

1. Preheat your oven to 400 degrees.

2. Finely dice the vegetables, and lightly brush with oil. Line a baking canvass with foil and spread the vegetables out on the foil. Place in oven, bake for 25-30 minutes or until slightly roasted. Remove from oven and let cool. Turn down the oven to 350 degrees.

3. Meanwhile, in a large bowl, mix together both basis beef and sausage, quinoa, basil, i cup of the vegetables, and parmesan cheese.

4. In a divide bowl, whisk the eggs until beaten, and add 1/2 cup ketchup, red wine vinegar, soy sauce, and garlic. Add together mixture to the meat, and fold together until well combined.

5. In a small bowl, whisk together the remaining ketchup and balsamic vinegar. Set bated.

6. Identify mixture within a 9 inch loaf pan. Place inside oven, and broil for xxx minutes. Remove from oven, skim some of the fatty off the summit, and spoon the balsamic glaze over the top. Return to the oven and bake for another 25-30 minutes.

7. Permit meatloaf sit for at to the lowest degree 10 minutes before serving. Serve with remaining roasted vegetables.

To brand cooked quinoa, boil ii parts h2o or broth to one part quinoa (i.e. 1 cup broth with 1/2 cup quinoa). Embrace and reduce estrus to low. Cook for 15-20 minutes or until quinoa has absorbed liquid and is fluffed with a fork.

Reader Interactions

celentanothakildis.blogspot.com

Source: https://www.wholesomelicious.com/roasted-vegetable-meatloaf-with-quinoa-gluten-free/

Share this post