Meatloaf is one of those classics that many families have on regular dinner rotation. But have you ever considered replacing the breadcrumbs and other fillers with something healthier? Quinoa, a complete protein with a slightly nutty flavor, is a tasty alternative, and a good option for those with gluten sensitivities.
Give your kids an apron and let them literally get their hands dirty mixing and squishing the ingredients together. This recipe is incredibly simple—the only hard part of the night will be waiting for the meatloaf to cook! And as the meatloaf bakes, your kids will have plenty of time to finish their homework before joining the family for a hearty, home-cooked supper.
What You Need:
- 1 large egg
- 2 pounds ground beef or turkey
- ½ cup plus 2 tablespoons gluten free ketchup
- ½ cup cooked, drained quinoa
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh Italian parsley, chopped
- ½ carrot, grated
- ½ yellow onion, chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
What You Do:
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, beat the egg slightly with a fork.
- Add the remaining ingredients to the bowl: ground meat, ketchup, quinoa, Worcestershire sauce, parsley, carrot, onion, salt, and pepper.
- Mix by hand just until everything is incorporated, being careful not to overwork the mixture, otherwise the meatloaf will become tough.
- Place the meat mixture in a shallow baking dish and shape it into a tightly packed loaf.
- Ask your child to decorate the top of the meatloaf with a zigzag pattern using the ketchup.
- Bake uncovered for 90 minutes.
- Let the meatloaf cool for 10 minutes before slicing.
Enjoy the meatloaf with mashed potatoes and gravy or Smashed Parsnips and Potatoes.
**This recipe is gluten free, peanut free, tree nut free, and dairy free.