Ingredients: |
Ingredients: 1 1/2 cups water
3/4 cup quinoa
1 tbsp. olive oil, plus additional for greasing pan
1 medium onion, finely chopped
1 large celery rib, finely chopped
1 carrot, finely chopped
10 oz crimiml mushrooms, trimmed and chopped
2 garlic cloves, finely chopped
2 lbs grass-fed beef or buffalo meat
1/2 cup chopped flat leaf parsley
2 large eggs
2 tbsp. Worcestershire sauce
1/2 tsp. each salt and pepper
1 cup ketchup or more to cover meatloaf.
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Directions: |
Directions:Preheat over to 375 degrees-
Wash the quinoa in a fine mesh strainer, under running water and then shake off the excess. Bring water to a boil in a small saucepan and whisk in quinoa. Simmer, covered until water is absorbed and quinoa is tender, 10 to 15 mins. Drain any excess water from pan and let cool. -
Meanwhile, heat oil in a large nonstick skillet and cook onion, celery and carrot over moderate heat, until softened, about 4 mins. Add mushroom and garlic and cook, stirring occasionally, until liquid given off from mushrooms is evaporated and vegetables are tender, about 10 mins. Let mixture cool. -
Place meat in a large bowl and mix with cooked vegetables, quinoa, parsley, eggs and Worcestershire sauce with salt and pepper until just combined ( do not over mix). -
Form mixtures into two loafs onto a lightly greased sheet pan and roast in middle of oven for 30 minutes. Remove from oven and spread ketchup on top and sides of meat and continue to roast for another 30 to 45 minutes until meat registers 155 degrees on an instant-read thermometer.-
Let stand for 120 minutes before slicing. |
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