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Peppery Meat Loaf with Quinoa

By on November 1, 2017
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This recipe combines the flavours of old-fashioned meat loaf with Mediterranean flavours red peppers, paprika, cumin and coriander. Serve this with baked potatoes in their skins and a tossed salad.

Preheat oven to 350°F (180°C)
9- by 5-inch (2 L) loaf pan
Instant-read thermometer

Makes 8 Servings

3⁄4 cup water
1⁄2 cup reduced-sodium beef stock or water
3⁄4 cup quinoa, rinsed and drained
1 lb extra lean ground beef 8 oz Italian sausage,
removed from casings and crumbled
1 onion, diced 1 red bell pepper, seeded and diced
1⁄2 cup finely chopped parsley
2 eggs, beaten
1 cup reduced-sodium tomato sauce, divided
1 tbsp sweet paprika
1 tbsp ground cumin
1 tsp ground coriander
1⁄2 tsp salt
1⁄4 tsp cayenne pepper

1) In a saucepan, bring water and beef stock to a boil. Gradually stir in quinoa. Return to a boil. Cover and simmer over low heat for 15 minutes. Remove from heat, cover and set aside for 5 minutes. Fluff with a fork before using.

2) In a large bowl, combine ground beef, sausage, onion, bell pepper, parsley, eggs, all but 2 tbsp (30 mL) of the tomato sauce, paprika, cumin, coriander, salt, cayenne and quinoa. Using your hands, mix until well blended.

3) Transfer to loaf pan and spread remaining 2 tbsp (30 mL) of tomato sauce over top. Bake in preheated oven until temperature reaches 165°F (75°C) on a thermometer, about 1 hour.

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Excerpted from “The Complete Gluten-Free Whole Grains Cookbook” by Judith Finlayson © 2013 Reprinted with publisher permission. Available where books are sold.

About Charleen Wyman

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