Saturday, August 27, 2016

buffalo veggie quinoa meatloaf


  • Servings: 1
  • 1/2 cup water
  • 1/4 cup quinoa
  • 1 tablespoon olive oil, or as needed
  • 1 small sweet yellow onion, chopped
  • 1 sweet potato, chopped
  • 1 cup chopped kale, or more to taste
  • 1/2 red bell pepper, chopped, or more to taste
  • 1 pound ground buffalo meat
  • 2 eggs
  • 1 tablespoon worcestershire sauce, or more to taste
  • 1 tablespoon minced garlic, or more to taste
  • 1 tablespoon ketchup, or more to taste
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 pinch dried oregano, or more to taste
  • 1 pinch dried basil, or more to taste
  • 1 pinch dried thyme, or more to taste
  • 1 tablespoon barbeque sauce, or to taste


    Preparation Time: 15 mins Cook Time: 1 hr 20 mins

    Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c). grease a 9x5-inch loaf pan.
  • bring water and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.
  • heat olive oil in a skillet over medium heat; cook and stir onion, sweet potato, kale, and red bell pepper until tender, 10 to 15 minutes.
  • combine buffalo meat, eggs, worcestershire sauce, garlic, ketchup, salt, black pepper, oregano, basil, and thyme together in a bowl. add vegetable mixture and quinoa to buffalo mixture and mix well. transfer mixture to the prepared loaf pan; top with a thin layer of barbeque sauce.
  • bake in the preheated oven until no longer pink in the center, about 1 hour. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

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