Cheesy Meatloaf With Green Quinoa
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
57
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Quinoa3 cups
Baby Spinach1 large
Garlic (clove)1 cup
Milk (2-percent)3 tbsps
Whole Wheat Bread (crumbs)4 tsps
Worcestershire Sauce1 tsp
Chile (powder)1 large
Egg4 tsps
Red Wine Vinegar5 tbsps
Cheddar (shredded)Directions:
1
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper
2
Rinse the quinoa a few times in a fine mesh strainer
3
Bring a medium pot of water to a boil
4
Add the quinoa and cook until tender, 10 to 15 minutes
5
Strain the quinoa and rinse under cold water, then set aside to drain and dry out
6
Meanwhile, combine the spinach, cilantro and garlic in a food processor and pulse until finely chopped
7
Transfer one-third of the mixture to a medium bowl along with the ground beef and turkey, milk, breadcrumbs, 2 teaspoons of the Worcestershire, the chile powder, egg, 1/2 teaspoon salt and some black pepper
8
Combine the mixture well with your hands
9
Whisk together the remaining 2 teaspoons Worcestershire with 2 teaspoons of the vinegar
10
Divide and pat the meat mixture into four even 1-inch-thick football shapes
11
Arrange on the prepared baking sheet
12
Top each with 3 slices of tomato and drizzle with some of the Worcestershire-vinegar sauce
13
Bake until the meatloaf reaches an internal temperature of 165 degrees F, 18 to 20 minutes
14
Drizzle with more Worcestershire-vinegar sauce and top each with cheese and continue to bake until melted, about 2 minutes more
15
Blot the bottom of each meatloaf on a paper towel to remove excess moisture
16
Meanwhile, combine the quinoa, the remaining spinach mixture, the remaining 2 teaspoons vinegar and 1/2 teaspoon salt in a medium pot and stir, over medium-low heat, until warmed through, about 3 minutes
17
Divide the meatloaves, quinoa and watermelon slices among four dinner plates