Chicken Quinoa Meatloaf Recipe

Instructions

1. 1

   Preheat oven to 375˚F

2. 2

   *To cook quinoa: Rinse quinoa in a strainer, put into a small sauce pan with ¾ cup water and ½ tsp. salt, and bring to a boil. Reduce the heat and simmer covered for 15 minutes, fluff with a fork and let cool with lid off.

3. 3

   For the Glaze: Mix all ingredients in a small pot, bring to a simmer, whisk until smooth. Cook for 3-4 minutes, let cool.

4. 4

   For the Meatloaf: Place the carrot, celery, yellow onion, parsley and garlic in the bowl of the food processor. Process until vegetables are minced, about 30 seconds. Transfer the vegetable mixture to a large mixing bowl. Add ketchup, dry mustard, eggs, salt, pepper, and Tabasco. Add the cooled quinoa. Mix everything well. Add the ground chicken, mix well.

5. 5

   Using your hands, knead ingredients until thoroughly combined. The texture should be wet, but tight enough to hold a free-form shape.

6. 6

   Set a baking rack (the one you use to cool cookies on) onto a foil lined cookie sheet. For each loaf, cut a piece of parchment paper larger than the meatloaf will be and place on the rack. Using your hands, form an elongated loaf and place on the parchment. Trim the parchment around the loaf. The fat will now be able to drip off the meatloaf. Repeat with the second loaf (unless you are freezing it).

7. 7

   Using a brush, generously brush the glaze over the loaves.

8. 8

   Bake loaves for 40 mins or so, check for doneness by cutting into one loaf or an instant-read thermometer should read 170˚F Makes 2 loaves, serves 8 or 4 now and 4 another time! • Great left over, freezes well. Freeze loaves RAW. Defrost in the fridge overnight and cook when defrosted.